Fried Kway Teow with Black Sauce - Singaporean home version

Fried Kway Teow aka Char Kway Teow/Char Koay Teow (CKT) is a common dish with many variations in Southeast Asian countries like Singapore and Malaysia. It is considered one of the most savoury street delicacies. My favourite ones are Singapore CKT and Penang CKT. The Singapore version is darker in color and is sweet-salty , while the Penang version is lighter in color and salty.

Standard Singapore Foodcourt CKT (Picture credit to Food)

Standard Penang Stall Version (Picture credit to Lil Pinky)

In fact, I find that CKT serves as a good culinary dish in defining the tastebuds of the people of different countries as heavy sauces and wide range of ingredients are found in it. I know that there are a lot more types of CKT out there eg. Pad Thai, the hotplate CKT in Kuching, and KT Goreng Mamak. Many people tend to compare the different types of CKT and see which comes out tops. However, no matter what the reviews are and how people raved about other types of CKT, I still find the one that I grew up eating the best. I believe that this is the same for most of us. 

Anyway, I don't eat much CKT as it is considered an unhealthy dish as it is very oily and due to the seasonings used. But when the craving for it comes, it becomes unstoppable. So it is good to be able to cook CKT myself at home, though not as savoury as the ones sold outside, it is way healthier. Below is the healthier CKT cooked from home during the weekend and I am sharing with everyone reading this post. :) Hope that you will give it a try some time and tweak the ingredients according to your likes!

- A Singaporean Home Version Char Kway Teow -

The Ingredients Used

Serves 3 - 4 Plates

Main Ingredients

500g Kway Teow

1 Chinese Sausage (cut into thin slices)

50g Jiu Cai (cut into 1 inch long)

1 Handful of Beansprouts

1 Fishcake (cut into thin slices)

4 cloves of Garlic (chopped)

8 Medium Prawns (cooked & deshelled)

1 Egg (beaten well)

Seasoning A (Combined)

4 Tsps Abalone Sauce

4 Tsps Sweet Sauce

4 Tsps Dark Soya Sauce

4 Tsps Water

1 Tsps of Sambal Chilli

Frying Condiment

2 Tbsps Healthy Oil

Steps

1. Heat 1 Tbsp Oil in wok using medium heat, add in Garlic, Chinese Sausage and Fishcake to stir fry for 5mins

2. Add in Jiu Cai, Beansprouts and Prawns to stir fried for 3mins

3. Add the Kway Teow and fry evenly with all the ingredients for 5mins

4. Add Seasoning A and stir fry to coat all the ingredients evenly

5. Push all the ingredients to the inner side of the wok

6. Add 1 Tbsp Oil, pour in the beaten eggs and stir fry till half cooked

7. Cover the ingredients at the side over the egg bits and stir fry evenly

8. Turn off the heat and serve your CKT hot with a lime (to squeeze over before tucking in!)