Saturday, December 27, 2008
FRIED KUAY TEOW
For those of you who have read my book review post, three posts back, fried kuay teow is another dish that has been mentioned in Preeta's book Evening is the Whole Day. Like nasi lemak, fried kuay teow is yet another dish accepted wholeheartedly by all Malaysians of every race, creed and colour. And like nasi lemak too, fried kuay teow is another one of those comfort foods that every Malaysian misses, painfully, when they are away from the country.
Being a noodle dish, fried kuay teow is definitely a Chinese food that has been welcomed and consumed with open arms by the other races in Malaysia. I have yet to meet a Malaysian who will not salivate at the mention of fried kuay teow. And if such a Malaysian does exist I will pray for him/her.
There is also the Mamak (Indian Muslims in Malaysia) version of fried kuay teow which is equally equally scrumptious and which I hope to post a recipe of soon. I remember eating it as a child at the esplanade in Penang. It was served to us as we sat in the car, our appetites and the wild anticipation in our eyes dimly lit by the street lamp. The fried kuay teow came from an Indian stall that my parents were especially loyal to when it came to Mamak fried kuay teow. Just the thought of it pains me.
But before that here is the recipe for fried kuay teow, Malaysian Chinese style.
200 gm +- fresh kuay teow
3 or 4 fresh prawns, heads and skin removed, tails left intact
some fresh cockles
50 gm bean sprouts
30 gm chives, cut into 1 inch lengths
1 pip garlic, crushed and chopped finely
1 tsp chillie paste, from ground or pounded fresh or dried chillies
1/2 tbsp thick soy sauce
1 tsp thin soy sauce
Heat a wok or pan. Pour in 1 1/2 tablespoons of cooking oil. Saute the garlic until fragrant. Add chillie paste and saute for about 15 to 20 seconds. Throw in the prawns and cockles and stir fry till prawns turn pink and cockles are cooked. Add some salt at this point. Add half of chives and bean sprouts, kuay teow, the soy sauces. Mix a little and then push to one side of the wok. Break in an egg and let the egg half set and then scramble it into the kuay teow etc. Add the rest of the vegetables and stir fry on high heat until all the ingredients are well mixed. If necessary sprinkle some water in to loosen up the noodle mixture. Adjust salt if necessary. Serve. YUM!!
TIP : Noodles are best fried in single servings to get optimum taste and flavour or at most 2 servings at a time to ensure that all ingredients are well mixed.