This homemade Char Kway Teow recipe features a vibrant chili paste combined with fresh rice noodles, shrimp, Chinese sausage, and bean sprouts, stir-fried to perfection for a sweet, spicy, and smoky flavor.
Ingredients extracted via AI
dried red chili peppersfresh red chili peppersred shallot1 saltvegetable oilsoy sauceoyster saucefish saucedark soy saucesugarblack pepperfresh rice noodlesshrimpfish cakesChinese sausageChinese chiveseggbean sprouts
Procedure generated via AI
Soak dried red chili peppers in hot water, then lightly squeeze them while reserving some soaking liquid to keep the paste smooth.
Roughly chop the soaked dried chilies, adding the soaking liquid to a blender.
Add fresh red chili peppers, red shallots (or red onion), and enough salt to the blender.
Blend everything into a smooth paste, scraping the blender sides as needed and adding some soaking liquid if the paste is too thick.
Heat several tablespoons of vegetable oil over low heat in a pan, then lightly fry the chili paste for 2 to 3 minutes to mellow the raw flavor of the shallots and fresh chilies, taking care not to burn it.
Store the chili paste in a jar for later use as a condiment or to spice up breakfast eggs.
Prepare the stir-fry sauce by mixing soy sauce, oyster sauce, fish sauce, dark sweet soy sauce, sugar, and black pepper.
Use fresh rice noodles, available at Asian supermarkets, or make your own following available tutorials.
Prepare the protein by peeling and deveining shrimp, slicing fish cakes and Chinese sausage (lap cheong) into thin pieces.
Chop Chinese chives into small pieces; if unavailable, substitute with spring onions.