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Monday, 20 May 2013

Milder and Kids' Friendly Char Kway Teow





Milder and Kids' Friendly Char Kway Teow!
 


It's a very popular dish in Singapore and Malaysia. It's a favorite for most of the kids. Yet, when we look at the oil and sauce content, served in restaurants, we can conclude that it can be eaten only as treat, once or twice a year. That’s when I started looking for authentic Singaporean as well as Malaysian recipes. This is how a recipe for healthy version of kway teow emerged, with less oil, less sauce and less spices. This kids friendly recipe, doesn't compromise in taste as well.

 



After several attempts I finally came out with this milder version of Char Kway Teow, with few simple ingredients.

I tried both the ready-made kway teow from 'Kang Kang', as well as the dried Flat rice noodles from ‘Prima’, which needs cooking. Both are equally good.

I purely adapted the recipe, to suit my kids' taste, which is why I term it as
milder and kids' friendly version of Char kway teow

I hope I can share my improvised versions too, in future.
 

Ingredients: 




Kang Kang Ready-made noodles
 

Ready-made kway teow Noodles (Kang Kang) - 1 pkt (or)

Prima Flat Rice Noodles – ½ pkt.

Bean sprouts - 1/2 Cup

Spring Onion - Few Sprigs

Fresh Red Chillies - 2

Shallots/small onion - 6

Garlic cloves - 4

Shredded Cabbage – 2 tbsp. (optional)
Prima Flat Rice noodles
Chicken Thigh - 1
(pre-cooked & cut into small strips)

Beaten Egg - 1

Sesame oil - 2 tbsp.
(Double Pagoda brand)

Cooking oil - 2 tbsp.

Dark Soya Sauce - 1 tbsp.
(Kikkoman brand)

Light Soya sauce - 1 tbsp.
(Po Po brand)


Salt - if necessary (there will be salt in Soy sauce)


Baba's less spicy red chilli powder - 1 tsp.

Lime - 1 to 2
(to squeeze over finally)
Chopped Spring Onion - to garnish






 


Method:



When you use, ready-made Kway Teow Noodles, it’s better to blanch, to get rid of the

excess oil.  Just dip the noodles in boiling water for 2 to 3 seconds, drain and wash it under

the running water. Set aside.

 When you use uncooked flat rice noodles, cook in boiling water for 2 to 3 minutes, drain

and wash under running water.  Set aside.

 






Grind together shallots, fresh red chilli and garlic, with some water.  Alternatively you can

use ready-made ground fresh chilli paste(available in market) with finely chopped garlic and

shallots.
 

Fresh red chillies with shallots & garlic
















 
 



 
 


 
Pour sesame oil & cooking oil, fry the ground paste and Chilli powder for 2 minutes, add in

cabbage, fry for a minute, now add chicken and stir-fry for few minutes. Pour the sauces

and mix well, toss in the bean sprouts, followed by noodles.  Mix gently, not to break the

noodles.  Pour the beaten egg and sauté for few seconds in high heat.  Switch off the stove,

squeeze one lime, if you like tangy taste. Garnish with Spring Onions.  Fresh, home-made

delicious ‘Char Kway Teow’ is ready to serve.



Milder and Kids' Friendly Char Kway Teow!
 

2 comments :

  1. This is great article
    Thank you for the recipe
    I will try to cook

    ReplyDelete

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