This is my first attempt to cook kway teow. My husband Frederick tried it also once (see Char Kway Teow) it was delicious though but he failed to get that special charred taste that is present in most char kway teow (the ones we’ve tasted so far). My kway teow also didn’t have that charred or smokey taste 🙂 so i told Frederick I give up trying to cook char kway teow 🙁
Well, i’m still not giving up yet. i’m going to try and try until we get that smokey flavor. that special charred taste I believe comes from the wok. On the matter of how to arrive at the smokey taste? That I have no idea.
Anyway, this one tasted good. It is very much different from the usual Pinoy Pancit 🙂
Kway Teow – 400 g.
Shrimp – 200 g.
Shitake mushroom (dehydrated) – 100 g.
Cockles – 150 g.
Pork, sliced into small pieces – 100 g.
Garlic, crushed and chopped – 5 cloves
Onion, chopped – 1 medium bulb
Eggs, beaten – 3 medium
Sesame oil – 3 tbsp
Vegetable oil – 1 tbsp
Light Soy Sauce – 5 tbsp
Dark Soy Sauce – 4 tbsp
Fish Sauce – 3 tbsp
Sweet Sauce – 3 tbsp
Knorr Fish flavor – 2 cubes
Ground black pepper
1) Mix all the ingredients for the sauce and set aside.
2) Reconstitute the shitake mushroom by soaking it in water for more than an hour or boil it until it is soft.
3) Sauté garlic, then add the onion when the garlic is already fragrant. Add the pork. and fry until it is brown
4) Add shrimps and cockles and stir until the shrimps changed in color. Scoop out the shrimp and set aside.
5) Add the mushroom then the beaten eggs and stir.
6) Add the noodles and stir in the sauce. Continue stirring until all the liquid evaporates.
Serve and enjoy