Char Kway Teow - Fried Rice Noodles Malaysian Style

Char Kway Teow was first introduced to me by my mom thanks to her Malaysian influence. The very first time I had this dish was in Chung Wah - Koramangala back in the late 90s. It took more than a decade later until I moved to Sydney to have a try again. Sydney as some may know has got a pretty decent collection of Malaysian restaurants.This was one of the dishes I tried either on the first or 2nd visit.9/10 times I have been always impressed with the outcomes no matter where I go. Only once was I disappointed when  they gave me some soupy version of Kway Teow. That's when I learnt the importance of "char" - which meant stir-fried. Since then I've had it several times in Sydney and in Singapore (few times in Malaysia as well). Of course have experimented cooking this many a times with varied rates of success. After a long time tried it again today to give Mommy a taste of her childhood favourite. The most authentic version will include pork and pork related ingredients that I don't use. So here's a Chetty's Kitchen version.

Ingredients:

1. Flat rice noodles - preferably the fresh version you can get from the Chinese stores (not the one from your regular grocery chain) 
2. Garlic - minced
3. Chives - chopped across its length
4. Bean Sprouts
5. Red Onions
6. Eggs - beaten
7. Prawns (Shrimps - if you are on the Western part of the world)
8. Dark Soya Sauce
9. Sweet Soya Sauce (Kecap Manis)
10. Oyster Sauce
11. Prawn Sambal
12. Salt
13. Sugar
14. Vegetable oil

You can skip the prawns and prawn sambal should you prefer an Eggetarian version.

The Method:

1. Heat a large wok with a few table spoons of vegetable oil. Let it heat up until you can see the smoke coming out.
2. Add the beaten eggs and stir fry for a few seconds.
3. Add the minced garlic, onions and the bottom part of the chives 
4. Stir fry for about 30 seconds.
5. Add prawns (or other veggies should you prefer), prawn sambal sauce and stir fry until almost cooked.
6. Add the flat rice noodles, dark soya sauce, kecap manis and the oyster sauce (just a little) and toss in the noodles until it gets mixed well.
7. Add salt and half a tea spoon of sugar.
8. When it's almost done, add in the remaining chives and bean sprouts and toss it around for a minute.
9. Leave the noodles in the wok for a few minutes for them to get a bit of "burnt"flavour.
10. Toss them all up again to get an even mix.
11. Serve hot garnished with chives.

Char Kway Teow Ready!!

Happy Cooking

C

Kothu Parotta

Every country boasts of it's own "street food". Pad thai for Thai, Kway Teaw for Malay, probably a hot dog for the US of A. When it comes to South Indian cusine, my vote would be for Kothu Parotta. Kothu parotta (meaning "chopped" up parotta) is a typical road side delicacy you would find on any road side non-vegetarian stall in Tamil Nadu. If my memory serves right, the first time I had a "professional" kothu was on a roadside shop on the way from Coimbatore to Salem. Don't remember the place, but probably returning from one of my uncle's wedding. My first successful kothu  was done in Portland, OR with the help of THE Mangalam masala. I have to time the preparation of KP right along with making a chicken curry and hence the perfect sequel to Chicken Chettinad. Left over chicken curry gives the extra kick or the professional touch. 

What goes in:

1. Parotta. This has to be the flaky kerala style or ceylon style parotta available in Indian stores. For those in India...try to get it from the nearby kaiyendhi bhavan (road side shop).
2. Eggs
3. Onions
4. Tomatos
5. Chicken masala powder
6. Chicken curry (Should not be too thick. If thick, lighten it up with water.)
7. Green chillies 
8. Curry leaves 

The method:

1. Chop up the parotta into as small pieces as possible. Recently I found a technique with the frozen parottas. I heat it up on a tava and chop (kothu) it up with a knife. I used to do it with hand but found the knife to be doing a better job. (Edit: I used a blender today and "pulsed" the parotta. It gave a texture close to what you get in a restaurant.)
2. Beat up the eggs separately to make an even spread. (Or just break it open on the parotta later).
3. Sautee mustard seeds until they splatter.
4. Sautee the green chillies and onions for a few minutes.
5. Add the tomatoes to the mix. Need to make sure we dont over cook the tomato. Should maintain the chunky pieces.
6. Add the chopped up parotta and the masalas (powder and half of the chicken curry).
7. Add salt as required.
8. Mix it up well so the masala gets mixed evenly.
9. Create a space in the middle of the kadai by pushing the parotta mix to the side. (Alternatively just break open the eggs on the parotta or pour the beaten egg over the parotta).
10. Pour the beaten egg and scramble it until its 3/4ths cooked.
11. Mix up the parotta along with the scrambled egg so that a light coating of the egg is applied on to the parotta as well.
12. Empty the remaining chicken curry into the mix.
13. Add curry leaves and coriander as garnish and give it a final toss.

The result:

Enjoy

C