MISSION CKT ACCOMPLISHED: CHAR KWAY TEOW

The more I get comfortable in the kitchen, the more I am eager to cook my favourite food. Char Kway Teow is one of my favourite food. Simple and delicious.

Here's the recipe

CHAR KOAY TEOW 
(2 servings)

Ingredients
1 pack of Kway Teow (450g)
4 pcs of prawns
1 piece of fish cake (sliced)
A few stalks of chives (kuchai)
A cup of bean sprouts (tauge)
2 eggs
2 cloves of garlic (chopped)
2 tbsp cili boh

Stir-fry sauce
2 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp fish sauce
1 tsp sweet dark soy sauce
1 tsp sugar

Some oil for frying

Method
1. Fry garlic and cili boh until fragrant
2. Add in prawns and fish cake
3. Add in the eggs and scramble them
4. Add in koay teow
5. Add the stir-fry sauce and stir until well combined
6. Toss in the chives and bean sprouts
7. Remove from heat and serve!
 
Tips:

1) Store your kway teow at room temperature. Avoid putting it in the refrigerator because the strands will stick together if you do.

2) To get the "wok hei" or smokey taste, allow the kway teow sits in the pan for a couple of minutes for it to char a little before continuing to stir fry. Do this a few times to suit the level of "charrness" you like.