Cherry & Dennis Recipes
Malaysian Char Kway Teow
馬來炒貴刁
Recipe overview
Malaysian char kway teow, meaning Malaysian stir-fried flat rice noodles, uses fresh flat rice noodles with shrimp, fish, Chinese sausage, egg, bean sprouts and Chinese chives. Bring the noodles to room temperature and separate them gently by hand; cook sausage, seafood and egg in batches, then toss quickly so the finished noodles stay dry and intact.
01
Ingredients
Main Ingredients
- 800 g — bring to room temperature and gently separate sheets by hand; do not pull or rinse heavily; Raw peeled shrimp; 250 g — deveined and thoroughly patted dry Fresh flat rice noodles
- 200 g — check for bones and slice 5 mm thick Boneless white fish fillet
- 2 links, about 100 g — dry and slice diagonally; check pork and sodium label Chinese sausage
- 4 — beat lightly; cook fully set for high-risk diners Eggs
- 250 g — wash and drain thoroughly Bean sprouts
- 100 g — dry and cut into 5 cm pieces Chinese chives
- 1 red chili, 1 lime arlic cloves,
- 4 clove、1 piece、1 piece garlic
Shrimp and fish marinade
- 1 teaspoon Light soy sauce
- 1 teaspoon (optional) Shaoxing wine
- 1 1/2 teaspoons (a thin protective coat only) cornstarch
- pinch white pepper
Char kway teow sauce
- 2 tablespoons, dark soy sauce 1 teaspoon (colour only), oyster sauce 1 tablespoon, fish sauce 1 teaspoon (check fish allergen and sodium label), sugar 1 teaspoon, chili paste 1–2 teaspoons Light soy sauce
Egg seasoning
- 1/4 teaspoon, white pepper pinch Salt
Cooking oil
- 2 tablespoons, divided for egg, seafood, sausage and noodles; sausage releases oil Cooking oil
02
Tools
- Large non-stick skillet or Chinese wok
- Large non-stick skillet or Chinese wok
- Wok spatula or wooden spoon, tongs, skimmer
- Wok spatula or wooden spoon, tongs, skimmer
- Wok spatula or wooden spoon, tongs, skimmer
- Wok spatula or wooden spoon, tongs, skimmer
- Large bowl, medium bowl, two small bowls, colander
- Large bowl, medium bowl, two small bowls, colander
- Large bowl, medium bowl, two small bowls, colander
- Large bowl, medium bowl, two small bowls, colander
- Measuring cup, knife, cutting board, tablespoon, teaspoon, chopsticks, kitchen paper, instant-read thermometer, large serving plate
- Measuring cup, knife, cutting board, tablespoon, teaspoon, chopsticks, kitchen paper, instant-read thermometer, large serving plate
- Measuring cup, knife, cutting board, tablespoon, teaspoon, chopsticks, kitchen paper, instant-read thermometer, large serving plate
- Measuring cup, knife, cutting board, tablespoon, teaspoon, chopsticks, kitchen paper, instant-read thermometer, large serving plate
- Measuring cup, knife, cutting board, tablespoon, teaspoon, chopsticks, kitchen paper, instant-read thermometer, large serving plate
- Measuring cup, knife, cutting board, tablespoon, teaspoon, chopsticks, kitchen paper, instant-read thermometer, large serving plate
- Measuring cup, knife, cutting board, tablespoon, teaspoon, chopsticks, kitchen paper, instant-read thermometer, large serving plate
- Measuring cup, knife, cutting board, tablespoon, teaspoon, chopsticks, kitchen paper, instant-read thermometer, large serving plate
- Measuring cup, knife, cutting board, tablespoon, teaspoon, chopsticks, kitchen paper, instant-read thermometer, large serving plate
03
Steps
Step 1
Warm and separate noodles
Keep covered at room temperature 20 minutes; gently separate sheets from the edge with dry hands, never rinse heavily.
Step 2
Prepare shrimp and fish
Peel, devein and dry shrimp; check fish for bones, slice 5 mm and dry it; keep separate.
Step 3
Marinate lightly
Put shrimp and fish in separate bowls, coat thinly and rest 10 minutes; do not handle fish roughly.
Step 4
Wash and cut
Wash and drain sprouts and chives; cut chives, sausage, garlic, chili and lime.
Step 5
Mix sauce and egg
Mix sauce first; lightly combine egg with salt and pepper without making foam.
Step 6
Cook soft egg
Use medium-high heat and little oil, push from edge to centre, and remove at about 70% set.
Step 7
Render sausage
Fry sausage over medium heat 1–2 minutes; remove it and discard excess rendered fat.
Step 8
Cook seafood in batches
Cook shrimp until curled and mostly opaque; let fish set on first side before turning and remove at 80% done.
Step 9
Fragrance and noodles
Fry garlic 15 seconds, add noodles and lift from underneath over high heat 1–2 minutes; never cut or press.
Step 10
Add sauce twice
Add sauce along wok edge in two additions, lifting noodles immediately; do not add water.
Step 11
Return toppings
High-heat toss sausage, shrimp, fish, egg, sprouts and two-thirds chives 45–60 seconds; largest shrimp centre must be fully opaque.
Step 12
Check and serve
Fish must be fully cooked and separate easily; cook egg fully set for high-risk diners, add remaining chives and chili, then serve with lime immediately.
Common mistakes
- Avoid cold noodles, heavy rinsing, pulling noodles, wet or undeveined shrimp, unchecked fish bones, thick starch, overcooked first egg, burnt sausage, excess sausage fat, cooking shrimp and fish together, turning fish before it sets, overcrowding a cold wok, pouring sauce in the centre, cutting noodles, adding sprouts and chives early, adding water, judging shrimp by pink outside only, holding it in the hot wok, or calling it low sodium. Follow the batch, edge-poured, dry stir-fry method above.
Tips
Warm and hand-separate noodles; devein and dry shrimp; check every fish slice for bones; use only a thin starch coat; mix sauce first; remove egg at 70%; render sausage over medium heat and retain little fat; batch-cook shrimp and fish; turn fish only when set; lift rather than press noodles; add sauce twice around edge; add drained sprouts and chives last; confirm largest shrimp centre is fully opaque; fully set egg for high-risk diners; plate immediately; check labels for shellfish, fish, egg, soy, wheat and pork; sausage and soy, dark soy, oyster and fish sauces may be high sodium.
