Look what I stirred up for dinner.
Yes Yes, I know Char Kway Teow is possibly one of the most unhealthiest dishes in the world. So my remix (yeah remix) of the version would probably be a cross breed between Hor Fun and the Char Kway Teow itself. I minused out the cockles, the ladle full of deep dark sauce and replaced it with more veggies, more veggies, crabmeat and fish cake. Of course using lesser oil.
Creativity is a must in dishes, so its best to plus or minus ingredients where you feel comfortable. Try out this recipe, and if you feel like indulging, throw in some cockles and squid as well =)
- 300 grams kway teow (about $1.10 according to the latest market statistics)
- 2 handfuls of Chinese spinach (cut) [about 100grams or half a packet available]
- 8 pieces Imitation crabsticks (cut, these are sodium rich, so I recommend forgoing this if you don’t feel like immersing yourself in salt)
- Handful of beansprouts (washed and cut)
- 3 cloves garlic, chopped
- 1 fishcake, sliced.
- Oil ( you still have to use it…don’t deceive yourself )
- Ground white pepper
- Light soy sauce – 2 tablespoon
- Dark soy sauce – 1 tablespoon
- Kecap Manis (Dark Sweet Sauce) – 1 tablespoon
- 1 teaspoon sambal belachan
- 1/5 cup of water
- Heat up pan. Stir in the cut chinese spinach and beansprouts. Cook until soft. Set aside.
- Wash the pan. Heat the pan again this time with 1 tablespoon of oil. Once oil is hot, fry the fishcake and crabsticks for about 1 minute on all sides.Set aside when done.
- Using the same pan, add another 1 tablespoon of oil. Heat the oil and once ready fry the chopped garlic until fragrant.
- Stir in the kway teow. Add the light soy sauce, dark soy sauce and kecap manis. Stir thoroughly. Leave to cook for about 20-30 seconds.
- Add in the cooked spinach, beansprouts, fishcake and crabsticks. Stir thoroughly and cook for another minute.
- Add in the sambal belachan and the water. Ensure that the sambal belachan is well mixed. You don’t want someone taking a mouthful of that spice paste do you?
- Add salt to taste. Garnish with ground white pepper. Serve.
One thing I usually do when buying fresh kway teow is that I add a teaspoonful of oil into them. Experience tells me that this coat on the noodles prevents them from sticking to the pan while cooking.