Char Kway Teow . 炒粿條

                                                    Char Kway Teow . 炒粿條
I have been to Singapore and Malaysia many times, and every time when I was there, there were four famous local gourmet dishes I definitely took during my stay, they were Hainan Chicken Rice, Char Kway Teow, Bak Kut Teh and Satay. Hainan Chicken Rice and Satay are the two among the four having less variations, you could only say if they are good or not. But Char Kway Teow and Bak Kut Teh are cooked differently in different places even though the ingredients are more or less the same. Like Bak Kut Teh, the Singapore one has stronger white pepper flavor than the Malaysian one, and the soup is more clear and light, I like both of them as long as the herbal flavor is not overly strong. Char Kway Teow is usually cooked differently in every stall and restaurant no matter in Singapore or Malaysia, some are wetter and some are drier, some are with shrimps and some without, or you need to pay extra for it when you ask for. Personally I like Char Kway Teow with strong fragrance of garlic, shallots, eggs, and have a flavor of curry and chili.

Have not eaten Char Kway Teow for quite a long time and wanted to make my own one at home, together with homemade Bak Kut Teh and Satay.

I have included the recipe of my home-cooked Char Kway Teow below.

去過新加坡和馬來西亞很多次，那邊有四樣當地美食是我每次去都一定會吃的，那是海南雞飯，炒粿條，肉骨茶和沙爹。其中海南雞飯和沙爹是四種食品中煮法和味道變化較小的，要分別只能說好吃或不好吃。但是炒粿條和肉骨茶從味道和配料就或多或少有不同，做法也每店不一樣。以肉骨茶為例，新加坡的白胡椒味很濃但湯底較清，而馬來西亞的則藥材味濃郁，湯底也較深色，這跟它加了濃醬油有關係。我就星馬兩種肉骨茶都喜歡，除了一些因藥材味濃過了頭而帶苦的。 我吃過的炒粿條，味道則幾乎店店不一樣，有些炒來濕而黏，有些炒得較乾，有些有蝦、有臘腸，有些沒有。我喜歡的炒粿條要炒得乾及帶濃香，包含香蒜、香蔥和雞蛋的香氣，並帶點咖哩和辣椒的辣味。

許久沒吃過炒粿條，發覺最合自己口味的是自家炒的。一頓晚飯下來，包括了肉骨茶、炒粿條和沙爹，吃得好滋味。

以下是我家版本的炒粿條。

Char Kway Teow

Ingredients:
Rice Flat Noodles, for fried noodles 300g
Chicken Meat, shredded  80g
Thai sausage, sliced 1/5 pc
Shrimp 8 pc
Egg 3 pc
Garlic, chopped 1 tbsp
Shallot, chopped 1 tbsp
Bean Sprouts 100g
Leeks or Spring Onions, cut into 3"  3 to 5 stalks
Chili pepper, sliced 1 pc

Seasonings:
Curry powder 1/2 tsp
Chili powder 1/2 tsp

A) Light sauce 2 tsp
    Dark sauce 2 tsp
    Thick Black sauce 2 tsp
    Salt 1/4 tsp
    Chicken powder 1/4 tsp
    Sugar 1 tsp
    White Pepper 1/4 tsp

Chili Oil  optional

Method:
1. Heat 2 tablespoons of oil in a hot wok, fry shredded chicken till half cooked; add in sliced Thai sausage, chopped garlic and chopped shallot, fry until fragrant; and add in curry powder and chili powder fry till you smell the flavor; add shrimp in, fry till done; move all to one side
2. Heat a tablespoon of oil at another side of the wok, add in eggs, mix it with a spatula, fry until fragrant; add in flat noodles, fry them well with the eggs, and toss with the ingredients at the other side
2. Add in bean sprouts and seasonings (A), toss well
3. Add in leeks/spring onions, and sliced chili pepper, sprinkle in chili oil and mix. Dish up and serve.

炒粿條

材料： 

河粉，炒粉用  300g
雞肉，切幼條  80g

泰國臘腸 ，切薄片  1/5 pc
蝦肉  8 pc
雞蛋  3 pc
蒜茸  1 tbsp
紅蔥碎  1 tbsp
芽菜  100g
韮菜或蔥，切段  適量
紅辣椒，切斜片  1 pc

調味：
咖哩粉 1/2 tsp
辣椒粉 1/2 tsp

A)淡醬油 2 tsp
   濃醬油 2 tsp
   黑醬油 2 tsp
   鹽   1/4 tsp
   雞粉  1/4 tsp
   糖  1 tsp
   胡椒粉 1/4 tsp

辣椒油  適量

做法：

1. 燒熱鍋，熱油 2 湯匙，加入雞肉條炒至半熟；加入臘腸片、蒜茸、紅蔥碎，炒香；再加入咖哩粉、辣椒粉炒至有香味，加入蝦快炒，全部推至一邊；加一湯匙油燒熱，打入蛋，用鑊鏟炒勻一下，煎至有香味，加入粿條炒勻，跟旁邊而炒的配料炒勻

2. 加入豆芽及調味(A)炒勻
3. 最後加入韮菜段或蔥段，紅辣片，灑上少許辣椒油，快手炒勻，上碟