27Nov, 2023
Singapore Style Char Kway Teow 新加坡式炒粿条

Although it’s old fashioned and I’ve probably say it countless times, still I wanna say it !! LOL. TIME FLIES !!! And we are into the second half of the year already. Gosh, I haven’t been keeping track of how far my resolutions have gone by, but something definite is that, I ought to push myself harder into achieving more goals. But you know la, sometimes lazy bug just gotten too much into me. Haha.

Nevertheless, I geared myself up to cook up this really Singapore styled Char Kway Teow. Why do I say singapore styled ? Because I grew up eating and enjoying the sg style which comprises of pork lard, cockles and perhaps some cai xin and fish cakes too in the local char kway teow scene. I always tell the char kway teow uncle to cook a little sweeter for me (because I liked it that way) and also to cook the hum (cockles) well (熟一点). Although I know cockles has to eaten half raw to taste good, but it often gives me the runs, similar to the problem of oysters from our fried oyster cake. 

And a fiery hot flame is needed to cook up this local dish which though we couldn’t get the same such “wok hei” from home, but still I think it’s pretty good enough, considering we omit such things such as MSG. LOL.

Although some people say that using pork lard for cooking is unhealthy, but I ever heard of another saying is that in actual fact, the bottled oils that we are using are even unhealthier because they have gone through some forms of chemical treatments and contain preservatives for the long shelf life. Hence said, the au natural pork lard is in another sense free of such preservatives and chemicals and thus better for health. Hmmm… I don’t have any take on this for once, because I feel that as long as all things are taken in moderation, that should be fine ? What say you ?

Old schools hawker dishes like these have to be a keeper because they help to preserve the local heritage. Just like using abackpack reminds me of the times when I was still in school and I am missing much of those old school days. If you have followed me on IG, remember I posted something earlier on this stylish backpack from Gaston Luga ? Use my promo code “eatwhattonight15” and get 15% off + Free shipping + 20% off as tax rebate (from non-Eu country) when you shop atwww.gastonluga.com. 

And if you have noticed, there are certain stalls that sell the Char Kway Teow in wet or “nua nua” version. But I don’t particularly fancy those. I prefer the drier kinds for this, hence you can see it from my own home cooked version. 

Hope you enjoy this local dish as much as I do !! Happy kway-teowing !! 

Get your fresh groceries from PurelyFresh online to whip up this all time favourite local dish today !

Enjoy !!


Singapore Style Char Kway Teow 新加坡式炒粿条


Recipe type: Main

Cuisine: Chinese

  • 200g kway teow (flat rice noodles)
  • 50g yellow noodles
  • 70g caixin vegetables
  • 70g fish cakes, sliced diagonally
  • 1 chinese sausage, sliced diagonally
  • 150g cockles (the weight is with shells) + 3 tbsp cockles juice (after washing, pry open cockles shell with a small sharp knife and remove the cockles, the juice is the “blood” of the cockles. Add some water if it’s not enough to make up the quantity.)
  • 50g beansprouts
  • 1 egg, slightly beaten
  • 1 tbsp minced garlic
  • 1 tbsp deep fried diced pork lard
  • 1 tbsp dark soya sauce
  • 2½ tbsp sweet soya sauce (kecap manis)
  • 1 tbsp water
  • 1 tsp fish sauce
  • some cooking oil

1) It’s not economical to heat up a small quantity of oil for 1 tbsp of pork lard. Hence, I prepared more and keep the rest for future use or other dishes.
2) Adjust the sweet soya sauce (kecap manis) according to your preference of sweetness for the dish.
3) You can reduce the time to cook the cockles if you prefer them to be more raw.


27Nov, 2023
Fishball Kway Teow Soup 鱼圆粿条汤

This is like my total comfort food more especially so at times when I am sick. And using my own home made collagen broth that’s made from pork bones, chicken carcass and chicken feet, this Fishball Kway Teow soup should be the one of a kind which cannot be found elsewhere. 

For the broth, it is basically simmering the pork bones, chicken carcass and chicken feet in a huge pot of water for a painstaking 10 hours or more on the gas stove till the chicken bones disintegrate and the colour of the water turns milky. That’s essentially where the “collagen” comes from. Whenever possible, I will cook a huge pot of it, separate them into various smaller containers and freeze them for future use.

Started to fall sick on friday night and following a long night of sleep thereafter, felt so much better and this dish just came to my mind. And it’s practically the right timing for a recovering patient, isn’t it ? This healthy and light dish became very satisfying and fulfilling as such.

Using a combination of the collagen broth and ikan bilis, the soup is better enhanced too. Sometimes the simplest food in life tends to be the most comforting ones too, isnt’ it ? And you don’t really need to head to the hawker or coffee shop to get a share of this simple and comforting dish from now on. 

Grab all your fresh groceries from PurelyFresh online to serve up this comforting home made hawker staple today ! Enjoy !!

Fishball Kway Teow Soup 鱼圆粿条汤


Recipe type: Main

Cuisine: Chinese

  • 500ml home-cooked stock (cooked from simmering pork bones/chicken carcass and chicken feet in water for 10 hrs or more over gas stove)/ water
  • 400ml water
  • 1 tsp fried pork lard (method as Step 1 below)
  • 2-3 servings kway teow (flat rice noodles) / noodles (blanch them briefly in boiling water till softened and drained) / vermicelli / or any kinds of noodles preferred
  • 12 pcs fishballs
  • 1 pc fishcake, sliced
  • ½ tbsp dong cai (preserved vegetable, 冬菜, rinsed in water, drained and squeezed out the excess water)
  • 20g ikan bilis (rinsed and placed them in a soup stock bag)
  • salt, to taste
  • few pcs fresh lettuce
  • 1 tsp spring onion, diced (for garnishing)



15Nov, 2023
Stir Fry Kway Teow Mee (Flat Rice Noodles & Yellow Noodles) 干炒粿条面

Kway teow mee is a commonly known food term locally which translates to flat rice noodles and yellow noodles. And recently I did a delicious stir fry of the both together which was also packed with beansprouts, pork slices and green vegetables. Unlike the local char kway teow, this homecooked version is more down to earth, healthier and more subtle yet tasty on a different note.

And whilst we all know fish sauce is quite a must in most noodles stir fry, but often it is mistakenly used during the cooking process instead. To maximize the effectiveness of fish sauce and bring out the flavor of the dish, it is best to add a dash of fish sauce only at the end of the cooking just before removing from heat. As fish sauce tends to be on a salty basis, hence a dash of it is more than enough. But some people might not like the smell of it on the first instant because it has a real fishy smell which might not be tolerable to all.

However it works miracle when added to a good flat rice noodles stir fry and is quite essential if you want to bring out the flavors of the dish fully. And another must-have will be the sweet soya sauce or commonly known as the kecap manis. This particular ABC brand is by far the most reliable I’ve used in terms of richness texture and works well in this stir fry. Other brands in comparison are often too watery or too light for the preferences.

This little home-cooked is really easy to whip up and I think the time I spent at the wet market in queuing to buy these noodles are probably far longer than the amount of time I’ve spent preparing and cooking this dish. Mainly also that’s only one such particular stall in the wet market near me that sells such stuffs so the queue was unusually time consuming.

Hope you will like this dish as much as I do ! And glad that most food and retail business will get to resume tomorrow but please don’t rush for it okay ! We have the rest of our time from tomorrow till forever to enjoy whatever we have. 🙂

14Nov, 2023
Vegan Styled Char Kway Teow (Stir Fry Flat Rice Noodles)

Once in a while, I liked to go vegan ! And making it a point to do it once or twice in a month if I can. And this time with a vegan styled char kway teow. It was quite delicious though even without the eggs, meat or pork lard. A different kind of delicious, I would say. I dunked it wholesomely with fried tofu, lots of beansprouts and green vegetables and served it with some diced chilies padi at the end of it.

The cooking of the dish itself was quite speedy. The only time consuming part was panfrying the tofu till golden brown as we all know that tofu has a high water content and to fry them till they are crispy on the edges will take sometime. So what I did ideally was to dice them in smaller cubes as shown so that it will take a much shorter time to do that. Alternatively, you can also replace this step by using ready tofu puffs or beancurd puffs. And if you do have other vegan ingredients such as vegetarian fish cakes, you can also add them to this dish to liven it up more.

While I enjoyed this dish on its own and being able to tell myself that I am going vegan for that day with this meal, somehow it makes one feel less sinful too. So here’s to sharing this recipe which I hope will liven you up too !