Pairs well with Char Kway Teow
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Char Kway Teow
4.2M views • 10mo ago
201.3K
1.4K
4.8% engagement
A flavorful and spicy stir-fried noodle dish with a mix of seafood, pork lard, and sauces.
00:15:00 total
Serves 4
medium
Seafood Main
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🧂
🍋
🍫
🌶️
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👅
Ingredients
- spring onions - 3 (finely sliced)
- garlic chives - 8 (cut into 3cm (1.2 in) strips)
- fish cake - 200g (7 oz) (thinly sliced)
- Chinese sausages - 2 (thinly sliced on an angle)
- pork lard - 2 tbsp
- small prawns - 10 (peeled and deveined)
- eggs - 2
- fresh wide rice noodles - 800g (28 oz)
- sweet soy sauce - 2 tbsp
- oyster sauce - 2 tbsp
- light soy sauce - 2 tbsp
- chilli paste or sambal - 1 tbsp
- bean sprouts - watch the video to see (handful)
Instructions
- Prep Ingredients: Once all your ingredients are prepped, place a wok over high heat.
- Cook Pork Lard and Sausage: Heat the pork lard in the wok, then add the Chinese sausage and cook for 1 minute.
- Add Seafood and Fish Cake: Add the white parts of the spring onions, fish cake, and prawns. Cook for 1 minute.
- Add Noodles: Add the rice noodles, toss well, and cook for 1 minute.
- Scramble Eggs: Push the ingredients to one side of the wok and crack in the eggs. Quickly scramble them as they cook.
- Add Sauces and Chives: Add the garlic chives and cook for 1 minute before pouring the sweet soy sauce, oyster sauce, and light soy sauce around the edges of the wok.
- Final Toss: Toss everything together and cook for 1 minute before adding the bean sprouts and chilli paste. Finally, add the green parts of the spring onions, give it one last toss, and you're ready to serve.
