One of the most epic noodle dishes in the world from the streets of Malaysia: Char Kway Teow! Big flavours, contrasting textures and the signature hint of charred smokiness, this is bold South East Asian food at its best! From dumplings to quiches , with process photos and videos, even first-timers are able to follow along and are delighted to crown themselves Dumpling Queens, Wonton Kings, or Quiche Masters.
Self-proclaimed titles are fully encouraged around here! Base Recipe experienced cooks : where everything is cooked at the same time in a wok or skillet, Hawker style; and. Easier Method: where ingredients are cooked individually then brought together at the end. Because this recipe moves fast once you hit the stove!
Noodle breakage โ those wide, soft, slippery rice noodles are essential to a true Char Kway Teow experience. But they are notoriously delicate and prone to breaking when preparing and even worse, when cooking. Unfortunately for us home cooks, our burners are simply no comparison to the fierce heat of Asian restaurant kitchens.
So the charring is limited to a bit of caramelisation on the edges of the noodles, and on the Chinese sausage and fish cakes. This is something we must just accept. We can get close to the real deal โ but not all the way. Fresh, wide rice noodles are notoriously difficult to work with, prone to breaking when handled โ even before they make it into the wok. Even Char Kway Teow at restaurants have broken noodles.
Fresh is best โ Fresh noodles break less than dried. Really fresh noodles that have just been made and not even refrigerated break the least. I use refrigerated, packaged fresh rice noodles I get mine from Harris Farm Markets and Asian stores ;. Warm the noodles before portioning out the amount you need and separating the noodles which are stuck together.
