Thursday, November 5, 2015

Penang Char Kuey Teow 【槟城炒粿条】



CKT a.k.a Chat Kuey Teow is notably the most famous street food in Malaysia/Penang. It is a dish that one must try visiting Malaysia and Penang. It is also a dish that almost all Malaysian overseas missed!

With a good cast iron wok, fresh ingredients and the "secret sauce", you can replicate this yummy dish at home under 5 minutes!

Just try to make 1-2 plates at a time, when it comes to making Char Kuey Teow, the more isn't always the merrier! Making smaller portion allows the flat noodle to be heated evenly and more "Wok Hei" (literally translated as "Breath of Wok" ) or the taste of charred could be added into the flavor of the dish!

作为槟城/马来美食的代表,炒粿条是到槟城旅游不可不吃的美食,也是马来西亚人平时不可少的早午晚餐。这款炒粉除了对酱汁和材料有所要求之外,还特别讲究火候。

“镬气”是炒粿条好吃的关键,所以用一好的锅子(最好是铸铁锅)做这款炒粉,份量尽量控制在1-2人份,就可以让你在家做出大炒摊子的效果哦!




Ingredients:(for 2 plates)
200 gm Kuay Teow/Flat rice noodle ( cut into 1/2 inch in width)
1 cup Moong Bean Sprout
1/2 cup Chinese Chive/ Ku Chai
1 Chinese Sausage (remove casing, sliced)
2-3 tbsp Si Ham/Cockles
4-8 Slices of Fish Cake/Meat
7-8 Shrimp (Shelled)
2 Eggs
1 tbsp Lard & Crispy pork lard
1 tsp Minced Garlic
1 tbsp Chili paste Optional

Sauces:
1 tbsp Light Soy sauce
1/2 tbsp Nam Pla/ Fish sauce
1 tbsp  Sweet soy sauce  (I used ABC Sweet Soy Sauce)
1 tsp Caramel/Dark soy sauce
1 tsp Oyster sauce
3 tbsp Water

材料:(2 盘炒粿条的分量)
200 克 粿条 (切1/2寸宽的长条,掰开)
1 cup 豆芽
1/2 cup 韭菜
1 根腊肠 (去肠衣,切片)
2-3 tbsp 血蛤 (Cockles)
4-8 片 鱼片/肉片
7-8 只 虾
2 只鸡蛋
1 tsp 蒜蓉
1 tbsp 辣酱 Optional

酱汁:
1 tbsp 生抽/酱油 Soy sauce
1/2 tbsp 鱼露/ Nam Pla/ Fish sauce
1 tbsp 甜酱油/ Sweet soy sauce  (I used ABC Sweet Soy Sauce)
1 tsp 老抽/黑酱油/晒油/ Dark soy sauce
1 tsp 蚝油 / Oyster sauce
3 tbsp 水/ Water


1. If you do not have pork lard/crispy pork lard ready at home, cubed around 1-2 tbsp of pork fat, cook with 2 tbsp of water at medium low heat until fat rendered and the pork fat become crispy.

2. Mix together all ingredients listed under sauces. Use as you need and stored remaining in a glass jar.

1. 如果家里没有已经准备好的猪油渣和猪油,可以切点猪脂肪切丁,加点水熬制成猪油和猪油渣。

2. 把所有酱汁里列出的酱料混合,装到一个干净的瓶子里。用不完的可以冷藏。


3. Prepare all ingredients,try separating the Kwey Teow with hand as much as possible, this will make stir frying a lot easier.

4. Heat up the wok, add pork lard and crispy pork lard with 1 tsp of minced garlic, Stir for 30 seconds and add Chinese sausage, shrimp, fish cake and stir fry until shrimp changes color.

5. Add flat rice noodle and keep stirring to loosen the noodle, add 1 tbsp of the sauce mixture and cook for 1 minute, push the noodle at the side, crack the eggs in.

6. Add chili paste now if you like your CKT spicy, scrambled the eggs using a spatula, add another 1 -1 1/2 tbsp of sauce mixture (according to your taste), continue cooking for 1-2 minutes. Add bean sprout and Chinese chive and cockles, stir for 1 more minutes before turning off the stove.

3. 把材料都准备好,粿条掰开,这样炒的时候才容易炒散。

4. 热上一口锅,加入猪油和猪油渣和1 tsp 的蒜蓉,大火炒香之后加入腊肠,虾仁,肉片/鱼片炒至变色之后加入粿条,大火炒散,加入1 tbsp的酱汁快炒1 分钟左右,把河粉推到一边,打入鸡蛋。

5. 想要吃辣的现在可以加辣酱,把鸡蛋炒散,再加入1-1 1/2 tbsp的酱汁(根据口味调整),继续翻炒1分钟。加入韭菜和豆芽,炒至断生即可。

注:这款炒粿条是个快手面食,只要材料都准备好,基本上五分钟即可准备好了哦!




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