Char Kuey Teow - Malaysian Shrimp n Noodles
You can't miss Char Kuey Teow, if you go to Malaysia. This one of the best known dishes available in the road - side food stalls. The freshly made Rice Noodles or Kuey Teow (spelt as Kway Teow) and loads of Shrimps, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, squids and chives in a mix of soy sauce make this mouth watering dish. What attracted me to dish was the charred smell of the Rice noodles that comes from super heated wok in which the ingredients are stir fried. This dish is generally cooked in lard... I always cook it in peanut oil, though it does not taste exactly same. I am sure you would enjoy this dish as much as I do.
Preparation Time : 30 minutes
Cooking Time : 45 minutes
Difficulty : Medium
Serves : 6
Ingredients for pan-roasted Chili Paste :
1) If you are using Fresh flat rice noodles... Gently separate the noodles.
If they are too stuck together, do not force them apart. Soak the noodles in warm water for 1 to 2 mins, and using your fingers, gently separate the noodles. Be careful not to soak them too long - noodles should be 'al dente' or they will break up too much when stir frying. Drain thoroughly.
2) If using packaged Dried flat rice noodles.... To prepare, pour hot boiling water, enough to cover the dried noodles. Soak till just al dente. Use a chopstick or tongs to give it a stir to separate the noodles in the hot water.
3) Drain the hot water from the noodles. Immediately place noodles under a cold tap and allow cold running water to cool off the noodles. Drain well. It's vital for the noodles to be just al dente - not soft so that it does not break up too much when stir-frying
To stir fry Char Kway Teow :
The bean sprouts should be nice & crunchy when the Char Kway Teow is served. Therefore, it's very important to add the bean sprouts at the very last minute - as the bean sprouts will continue to cook & wilt after removal from heat.
For an authentic 'Char-red' Kway Teow i.e. for that 'charred taste', you have to maintain a very hot wok, preferably an cast-iron wok. Also, it is best to divide the ingredients and stir-fry the noodles in smaller or individual servings.