One of our Singapore’s favorite iconic dish is definitely Char Kway Teow 炒粿條. Some might spell it as Char Kuey Tiao. Whichever version you prefer, it is literally translated as stir-fried rice noodles.
The ingredients are pretty standard – fish cake, Chinese sausage, bean sprouts, egg but the “star” of this dish could well be the ‘see hum’ (aka cockles). See hum is either a love-it or hate-it kind of affair. I’m actual neutral when it comes to this crustacean. I omitted using this ingredient today because my princess is not a fan of it. If you are a see hum lover, you should definitely add 2 tablespoonful of it! You could find fresh cockles readily available in all wet markets or Sheng Shiong supermarkets, where they are cleaned and packed to use. Note to all Singaporeans: Avoid visiting wet markets on Mondays as they are closed or supermarkets too as the fresh produce might not be the freshest.
Here is my take on our Singapore iconic dish. Other than the elusive ‘wok-hei’ (breath of the wok), which is hard to achieve at home (unless you have an industrial size gas burner), replicating this dish proves to be easier than we thought.
5 oz. (160 g) white flat rice noodles (aka Kway Teow)
3 oz. (80 g) yellow wheat noodles – rinse with hot water
50 g (approx. 2 handfuls) bean sprouts
3 stalks Chinese chives (koo chye) – cut into 2 inch length (replace with spring onions if unavailable)
1 piece fish cake – sliced thinly
½ stick Chinese sausage (Lap Cheong) – sliced diagonally and thinly
1 egg – light beaten
2 cloves garlic – minced
1 tbsp sambal chilli (optional if you want a non-spicy version)
1 ½ tbsp kecap manis (sweet soy sauce)
1 tbsp dark soy sauce
1 tsp fish sauce
Recipe adapted from: Prima Singapore Sauce (with slight modifications)
In a wok or frying pan, heat 3 tbsp vegetable oil and add in minced garlic. Stir fry on high heat for a few secs (without burning the garlic).
Add in Chinese sausage and fish cake. Cook for a few secs.
Add in both noodles, sambal chilli and the seasoning. Mix well.
Throw in the bean sprouts and Chinese chives. Give it a good mix and drizzle the beaten egg all over the noodles.
Give a few final toss and turn off heat. Serve hot.