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Chay Kueh Teow
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Chay Kueh Teow
(Stir-Fried Rice Noodles with Shrimp and Chinese Sausage)
This easy-to-prepare dish is a popular Singaporean hawker food. A delicious mixture of seafood, sausage, bean sprouts, and scrambled egg are stir-fried together with kway teow, the flat ribbon-style fresh rice noodles popular among the southern Chinese. The dish reflects the cooking style of Teochew, a region in southern China. If fresh rice noodles are not available, dried ones will work as well.
Ingredients:
1½ tablespoons vegetable oil
½ tablespoon chopped garlic
4 ounces large shrimp (31 to 35 per pound), shelled, deveined, and cut in half lengthwise
1 Chinese sausage, thinly sliced diagonally
1 ounce fried fish cake, thinly sliced
¾ pound fresh flat ribbon-shaped rice noodles
1 tablespoon Thai sweet soy sauce (Kwong Hong Seng brand) or 2 tablespoons dark soy sauce mixed with ½ tablespoon sugar
1 tablespoon sriracha sauce
1 egg
1 large handful bean sprouts
1 green onion, chopped
Procedure:
- Preheat a wok over medium-high heat.
- When hot, add the oil and garlic; saute until lightly brown.
- Increase the heat to high. Toss in the shrimp, sausage, and fish cake and stir-fry until the shrimp turn bright orange.
- Add the noodles, fish sauce, sweet soy sauce, and sriracha sauce; toss together to coat the noodles.
- Make a well in the middle of the wok; crack the egg into it.
- Lightly scramble the egg, being careful not to mix it with the other foods.
- When the egg begins to set, in 5 to 10 seconds, add the bean sprouts, toss the mixture together until the sprouts begin to wilt and the egg is fully cooked and speckles the mixture.
- Transfer to a serving plate and garnish with green onions.
- Serve hot.
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