Thursday, January 29, 2015

Siam Style Fried Kueh Teow

Who like Char Kueh Teow? Today's fried Kueh Teow is not the dark sauce version, this is more spicy  and a little salty.  With the usual ingredients like prawn, squid, meat and some greens, a complete new tasty dish is presented with just a twist of different seasoning added. Not necessary to purchase extra new condiments to whip up this dish as they are really common in our pantry I guess! As usual I've reduced the chilli paste to suit my kids, you may wish to add more chilli paste if you desired a more spicier fried Kueh Teow! 






Recipe source : Famous Cuisine Dec 2012 Issue
Ingredient
  • 450gm Kueh Teow
  • 3 cloves garlic, chopped
  • 12 medium shelled prawn
  • 100gm sliced squid
  • 100gm sliced chicken breast meat
  • 200gm beansprouts
  • 100gm chinese chives, sliced
  • 1 red chilli for garnishing
  • fried shallots for garnishing
Seasoning :
  • 1/2 tbsp chilli paste 
  • 1 tbsp salted bean paste
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 1 tbsp light soy sauce

Method
  1. Marinate chicken breast lightly with some sesame oil, salt, pepper and cornflour for 30mins.
  2. Heat 2 tbsp oil in wok, sauté garlic over medium low heat till fragrant.
  3. Add in prawn, squid & chicken breast and toss until chicken meat changes color. 
  4. Turn on high heat and add in seasoning and stir-fry briefly till well combined and aromatic.
  5. Add in kueh teow, bean sprouts and chives. Stirring constantly over high heat until well combined. Splash in a couple tbsp of water in between stirring.
  6. Dish up and serve.



This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..



9 comments:

mui mui said...

Hi Peng,
This is the third plate of hot and yummy char koay teow I visited today! Looking at yours I am still DROOLs..hahaha because I only eat with my eyes..lol

Thanks again for sharing dear friend :)
mui

Anne Regalado said...

Oh , I love kway teow and this version looks very tempting ! I'll steal your recipe sometime , okay ? ;D

Peng said...

Anne Regalado....feel free to take it anytime! hehehe

Peng said...

Mui Mui....hehehe is wonderful to 'eat' with eyes, this way won't get fat! hahaha

Anonymous said...

Hi Peng

Do you wash the kway teow before you fry them. I used to wash them but it turns out soggy after frying. Yours look so appetising.
Hope to hear your expertise advise. Thank you.

Peng said...

Anony...yes I only rinse lightly to separate it. Kush Teow requires quick and high heat frying. Over tossing in wok will cause it to be soggy :) Add in kueh teow lastly after all other ingredients are cooked. Toss gently and quickly to ensure sauce are coated evenly.

Anonymous said...

halo,,
can share what is the brand of the chillie paste,and tomato paste(same as tomato ketchap),,
hope to hear from u,,
thanks
niya--singapore

Peng said...

Niya...on hand I have Singlong chilli paste and Barilla tomato paste.

kitchen flavours said...

I love char kueh teow! The spicier the better for me! Thanks for linking with CYB!

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