Char Kuey Teow is a popular hawker food in Malaysia .Either you're Chinese,Malay or Indian ,you will love this dish very much to heart.To find a good and fragrant (wok hei aka wok flame )Char Kuey Teow stall is not an easy task.I'm dying for a plate of nice wok hei char kuey teow but I live in suburb New York not in NYC area.So getting a plate of yummy delicious Malaysia char kuey teow is out of question.The best way is to make this dish myself at home even thought it's not as best as the one sold in the Malaysia restaurant but beggar can't be choosy,right??
1 sheet fresh hor fun ( flat rice noodle),cut 1/2 inch
1/2 lb baby choy sam (green mustard) washed and cut 2 inch
1 lb taugeh ( bean sprout),clean
200 gm minced chicken.
100 gm pork,slice
4-5 cloves garlic,peeled and miced
2 tbsp soy sauce
1 tbsp chicken bouillon powder
1 tbsp caramel sauce
1 tsp ground pepper
1 tbsp ground chili
2 tbsp oyster sauce
3-4 tbsp vegetable oil
3-4 tbsp fried shallot
fried bak-U bok(fried lard)
1:Heat wok with oil at high heat.Add in garlic fry for 30 seconds then add in minced chicken and slices pork.Keep stirring for 2 minutes.Add in eggs,scramble ,then set aside.
2:Add in hor fun and all the seasoning,Use chop sticks and spatula to stir the noodles.Make sure loose up the noodle well not mesh it up.
3:Toss in scramble eggs,choy sam ( green mustard) and bean sprout,stir well for less than 1 minute.Check the seasoning .
4:Dish out and sprinkle some fried shallot and fried lard.Serve warm immediately.