I can’t believe the last I wrote was when I was about to hop on a plane to one of my favorite cities in the world. Yes, for work, but, as is the case with Barcelona, there will always be a bit (lot) of fun on the side. You can hop over to my Instagram if you’d like to take a peek at all my gastronomic overindulgence (my jeans are still complaining!). It was a fantastic trip – the weather was perfect (sunny but very cool), the work was inspiring (a growth summit in which one of the speakers as a former hostage negotiator!), and the food was amazing (this, this, THIS…and so much more!)!
Despite the incredible food, it never fails, when I am winging my way back home, the insatiable craving for Asian food sets in. You can take the girl out of Asia, but you can never take Asia out of the girl, at least as far as the tummy is concerned. As soon as we landed at our stopover in Singapore I was out of the plane and into the food court, debating furiously about what I should eat. The chicken rice? The mee goreng? The laksa? The nasi goreng? The char kway teow? Delicious dilemmas…
I settled on a big plate of char kway teow which I wolfed down greedily. And on the plane ride home I knew I wanted to recreate it in my own kitchen…
Fried Kway Teow / Char Kway Teow
- 4 tablespoons oil
- 5 cloves garlic, minced
- 100 grams red snapper fillet (I used lapu-lapu fillet), sliced
- 250 grams medium fresh shrimp, shelled and deveined
- 200 grams squid, cleaned and sliced
- 1-2 tablespoons chili paste
- 2 sweet dried Chinese sausages (lap cheong), blanched and thinly sliced (I steamed mine)
- 500 grams fresh flat rice noodles (kway teow) or 250 grams dried rice sticks, blanched in hot water and drained (or prepared as per package instructions)
- 1 cup (100 grams) choy sum (I used bok choy), cut into lengths
- 1 tablespoons soy sauce
- 1-2 tablespoons dark soy sauce
- 1/2 teaspoon sugar (optional)
- 3 eggs, lightly beaten
- 3/4 cup (40 grams) bean sprouts
- 1 red finger-length chili, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
– Heat 2 tablespoons of the oil in a wok over high heat and stir-fry the garlic until light brown, about 1 minute. Add the seafood, chili paste, and Chinese sausages and stir-fry for another 2 minutes.
– Add the noodles and choy sum to the wok and stir. Then season with the soy sauces and sugar and stir to mix well (what I do is mix the soy sauces and sugar together before stirring into the noodles as I feel this lets it mix in more evenly).
– Push the noodles to the side of the wok, reduce the heat to medium, then add the rest of the oil and the beaten eggs into the space you made in the wok for them. Scramble the eggs and when just about setting, stir into the rest of the ingredients. Stir-fry for about 1 minute.
– Add the bean sprouts and chili and stir-fry for another 1-2 minutes. Season with salt and pepper, and serve immediately.
The recipe above came from one of my more recent cookbook acquisitions with the most auspicious name of The Asian Kitchen: Fabulous Recipesfrom Every Corner of Asia…a gift from a friend at Periplus publishing. What I like about it is, of course, that it has almost all my favorite Asian dishes, including (no biases here!) a section on Philippine cuisine. It also has a good introduction to each cuisine (and it covers everything from China to Sri Lanka) and a useful guide to ingredients. And, let’s not forget to mention, I can now whip up a yummy char kway teow any time I want!
The best thing about it though is that the generous folks at Periplus have agreed to give away a copy of this cookbook to one of my lucky readers! Yes, you! Plus, along with the cookbook, we will be throwing in a lovely stainless steel spice rack as well…I’m already enjoying mine!
So if you are interested in Asian cuisine, or just want to get your feet wet, this is a great place to start. Just leave a comment below, or shoot me an email (button at the top of the sidebar)…that’s it! No liking of pages or complicated procedures 🙂 We will choose a winner randomly by putting your names in a hat. Yes, I am extremely old school that way.
Wishing you a lovely weekend!