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 ?
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 !!
Singapore Style Char Kway Teow 新加坡式炒粿条
Recipe type: Main
- 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.