4 Feb 2012

Around the World in 18 Fridays- Week 4- Malaysia

This week I was craving something hearty.

Yeah, I know. Hearty means meat, meat, meat.

But not to me. To me it means tasty, flavoursome and warm.

So these Malaysian Noodles (Char Kway Teow) sounded perfect.

And delicious.

My original recipe called for 1-2 TABLESPOONS of Sambal Oelek.

But I ignored it and only put 2 teaspoons, and i was still too hot for Eva!

Perfect for Mum, Dad and I, though.

So if you want an authentic, whole mouth on fire sort of experience, feel free to add more than my recipe.

But don't pretend you haven't been warned.

Char Kway Teow

Based on: http://www.whats4eats.com/pastas/char-kway-teow-recipe

2 tablespoon olive oil
2 eggs, beaten
3 cloves of garlic, crushed
1-2 tsp Sambal oelek (chilli paste)
300g firm tofu
1/4 of a wong bok
500g fresh rice noodles, cut into strips and separated in boiling water
1/4 cup soy sauce
1 1/2 tbsp brown sugar
1 cup Mung bean Sprouts
4 shallots, chopped


1. Heat just enough of the oil to coat the bottom of the wok. Add the egg, and cook until just set. Remove, and cut into small strips.                                                       

2. Heat the remaining oil, and add the garlic and sambal 
oelek. Stir fry for about 30 seconds, then add the tofu and wong bok.

3. Stir fry until the wong bok begins to soften, about 3 minutes. Reduce heat to medium and toss through the rice noodles. Add the soy sauce and brown sugar and stir to coat. Add the sprouts and shallots,  and stir fry until soft.

4. Remove from heat and serve alone or with some stir-fryed asian greens.



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