Well, I really miss all the delicious food from the hawker stalls in Malaysia and here is one of my favourite dish from JB's most hawker stalls which has char kway teow ( fried flat noodles with prawns,cockles and fish cakes too together with thick black soya sauce and bean sprouts)cooked with some pork lard .................mmmmmmmmmm...........it is so yummy that my mouth starts to water now.....so I decided to try and cook the dish with a little change of ingredients as we do not have cockles here and substitute with some clams instead.....shelled of course....
It is still delicious but a different taste.....here is my version of the famous hawker delight - Char Kway Teow with a little teochew flair......and less fat .....using olive oil....
Char Kway Teow
Ingredients :
1 lb flat noodles (kway teow)
1 lb jumbo fresh prawns - cleaned and remove the head
1 lb manila clams -cleaned, cooked and shelled
10 oz bean sprouts
3 shallots- chopped finely
3 garlic- chopped finely
3 tbsps dark black soya sauce
1 tbsp brown sugar
1 tsp salt
1/4 tsp black pepper
some cilantro leaves - to garnish
Method :
Heat a large wok or frying pan over medium heat. Add some olive oil and then fry the chopped shallots and garlic till fragrant. Add the prawns and cooked clams and fry till it is cooked , then add the flat noodles and stir till well mixed. Add the other seasonings - salt , black pepper,dark soya sauce and brown sugar and fry till cook through . Lastly, add the bean sprouts and stir fry for about 5 minutes. Dish it onto a large serving dish and arrange the prawns on top and garnish with some cilantro leaves. Serve hot.
