Ask Singaporeans for their favourite local food, and char kway teow is likely to emerge as one of the top choices. This comes as no surprise for Andrew Ng, Corporate Chef for Hard Rock Cafe Holdings. The seafood char kway teow on his menu is a popular dish among regulars and foreigners alike. So, what are some of his tips for making it super yummy? He recommends using a cast iron wok for cooking, because the noodles should be fried over a constant medium heat. If you have the time, preparing your own pork lard would also make the world of a difference. The oil will taste fresher and the bits will retain their crispness. Most importantly, don’t rush the stir-frying, otherwise the kway teow and the noodles will break up into small pieces. Use the spatula to scoop the noodles from beneath and toss, instead of butchering the dish with a chopping action. In other words, some tender loving care will go a long way towards rocking a good plate of char kway teow.
REPARING THE PORK LARD:
- Cut pork belly fat into small pieces (easier done when it’s semi-frozen) and pat dry.
- Using a wok, simmer over low heat until the oil oozes out and the cubes turn light brown.
- Separate the oil from the cubes.
- Cool the oil down by immersing the bowl in ice water immediately to prevent it from cooking further and turning dark brown.
- Soak the excess oil from the cubes with a paper towel.
INGREDIENTS (SERVES 1):
- 150gm Flat Rice Noodles (Kway Teow)
- 50gm Yellow Noodles
- 50gm Beansprout
- 23-30gm Chinese Pork/Chicken Sausage, sliced
- 30gm Fish Cake, sliced
- 15gm Chinese Chives (cut 3″ length)
- 30gm Chye Sim Vegetables
- 1 Egg
- 4 pcs Prawns, shell off, medium-sized
- 4 pcs Squid Ring
- 10gm Chopped Garlic
- 20gm Cooking oil or Lard
- 1 Tablespoon Light Soy Sauce or Fish Sauce to taste
- 10ml Sweet Dark Soy Sauce
- 10gm Chilli Paste (optional)
- 1 oz Chicken Stock
- 1 Tablespoon Fried Pork Lard
- Over medium heat, heat pork lard oil in wok, then fry minced garlic until fragrant.
- Add prawns, squid, fish cake and sausage, followed by yellow noodles and kway teow.
- Pour in chicken stock and toss gently.
- Add chye sim, Chinese chives and bean sprouts. Sauté until well mixed.
- Break the egg in the wok, and stir to scramble.
- Season with light soy sauce and fish sauce.
- Finish with sweet black soy sauce and turn off flame immediately to stop cooking and prevent the sugar in the sauce from burning.
- Top with pork lard cubes and serve.