Yay \o/ It’s time for the CookForFamily day blog post to be published! After Daniel from DanielFoodDiary wrote to me suggesting a tie up for this wonderful family oriented event, I was busily thinking what dish to whip up at home. In the end I settled for the humble and traditional Char Kway Teow as inspired by the recipe from my dad.
And yes, I did it the classical way with frying my own pork lard to make those lovely crisp and then using the oil sparingly to dish out batches of fried kway teow. I figure Health Promotion Board won’t be entirely pleased with this version but hey it definitely is a blast from the past.
The most troublesome part was getting the cockle meat out of the blood cockle shells. I had to first scald the cockles numerous times with boiling water to partially cook the molluscs, and then prying them open with a sharp blade. The rest of the cooking was pretty simple with plenty of chilli and dark soy sauce to go along with the frying process.
It was a lovely lunch prepared for the entire family, and one that is good every few months. Perhaps the next time then I will also add in some preserved chinese sausage for that extra kick in both texture and flavour. Yummy!
Homely Char Kway Teow (Serves 5-6)
- 400grams Yellow Noodle & 400grams Flat Kway Teow, mixed
- 200grams Blood Cockles, shelled
- 250grams Beansprouts, cleaned
- 100grams Spring Onions, chopped 3cm long
- Bottle of Chilli Paste (your own recipe would be just as good)
- 1 bulb of garlic, chopped
- 4 eggs
- Dark Soy Sauce
- Fried Pork Lard
- In a large wok, heat 6-7 tablespoons oil in pan, stir fry garlic till fragrant
- Add in yellow noodles and kway teow, evenly coating the noodles with oil
- Add in cockles, beansprouts, spring onions stir fry and leave to cook thoroughly for about a minute
- Add in 4-5 tablespoons of dark soy sauce and 4-5 tablespoons of chilli paste, or according to preference
- At a space at the side of the wok, heat a tablespoon of oil. Crack 1 egg and quickly stir fry into a half cooked omellete. Portion out an individual serving size at the side of the wok and fry it into the egg.
- Serve out onto plate and garnish with lard. Repeat for remaining kway teow in wok.
Through the process of cooking, I realised that the wok or frying pan has to be hot. The cooking process has to be short and snappy, not allowing the dish to dry out in the pan. If you want to prepare it individually, just divide the portions up to preference.