Mutter Paneer (Peas and Cottage Cheese)

Mutter paneer is a popular North Indian dish consisting of paneer (cottage cheese) and peas (mutter) cooked in a spiced tomato-based gravy, and it tastes fantastic especially when eaten with boiled basmati rice. I enjoy the paneer for its "bitey" texture that can be described as almost "meaty", and all of this combined together makes a delicious meal that can be quite addictive. I must admit I wasn't really a fan of paneer nor vegetarian food right up till middle of last year when I had some friends visiting from India and we frequented a few Indian restaurants. What an eye-opener it was for me. Indian vegetarian cuisine wasn't just all about peas and lentils, but very much about spices, colours, textures and exotic flavours.

 

I first tried mutter paneer at Curry at the Rocks, and became an instant fan. I put it on my to-cook list immediately, and was thrilled at how my recipe for this turned out. It tasted really authentic (which Mr G concurred with), as it had the perfect balance of flavours and just the right amount of spices. This is a versatile dish in that you can adjust the quantities of spices used according to personal preference. And if peas or paneer aren't your thing, you can omit them or substitute with fresh button mushrooms if you like.

Mutter Paneer (Peas and Cottage Cheese)

Ingredients

200g paneer cheese, cubed

1 tbsp ghee

3 tbsp vegetable oil

1 onion, finely chopped

1 1/2 tbsp chopped garlic

1 tbsp grated ginger

3 cloves

1 tsp cumin

1/4 tsp ground turmeric

1/2 tsp garam masala

1/2 tbsp chilli powder

400g canned diced tomatoes

1 cup water

1 cup peas

Pinch of asafoetida (optional)

1 tbsp dried fenugreek leaves (kasuri methi)

Salt, to taste

3 tbsp cream

Method

 

1. Heat ghee in a small non-stick pan and fry the paneer cubes until lightly browned. Remove and set aside.
2. Heat oil in a medium pot and add onions, garlic, ginger, cloves, cumin, turmeric, garam masala and chilli powder. Fry for 3-5 minutes until fragrant.
3. Add diced tomatoes and water. Bring to a boil and simmer, covered, for 20 minutes. Add asafoetida and fenugreek leaves.
4. Add the fried paneer and peas and bring to a boil again. Simmer for 10 minutes until peas are tender and gravy is slightly reduced. Add salt to taste. Stir in the cream and it's ready! Serve with boiled basmati rice.

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Japanese Cheesecake (with cream)

Less than two weeks to go before Chinese New Year, and I can see many food-bloggers posting recipes for CNY cookies. I haven't started making any yet, though usually I just stick to making pineapple tarts. My sister just came back from Malaysia and brought over a few jars of CNY goodies which I have started snacking on, and at this rate, there might not be any left by the time CNY comes around. Anyway, I plan to make the tarts closer to CNY so that they are still fresh when I serve them to friends and family. In the meantime, instead of twiddling my itching-to-bake fingers, I decided to try out this cheesecake recipe that was posted by Nami a few months ago on Just One Cookbook.

I halved the recipe, knowing that if I made the whole batch, I'd have no trouble finishing it, and then I would in trouble as that would leave me with little room for feasting during CNY (including the days leading up to it). I've made many versions of cheesecakes in the past. So, what's the verdict on this one? Hmm...like a cloud - light, melt-in-your-mouth creamy and fluffy, just the way I like it. Surprisingly, that little bit of rum added a nice hint of sweetness that made the cake taste extra special.

As the cake tends to firm up a bit in the fridge, I find it best to let the cake sit out for a while before serving. We thoroughly enjoyed this cheesecake and I can't wait to bake it for my mum when she comes to visit. Please find the recipe after the jump.

Japanese Cheesecake
Adapted from Just One Cookbook

Ingredients

400 g (14.1 oz) cream cheese, at room temperature

60 g (4 tbsp) caster sugar

60 g (4 tbsp) unsalted butter, at room temperature

6 egg yolks, beaten, at room temperature,

200 ml heavy/thickened cream

10 ml (2 tsp) lemon juice

1 tbsp rum

60g plain flour
20g cornflour

6 egg whites

100g (7 tbsp) caster sugar for meringue

3 tbsp Apricot jam + 1 tsp water

Method

1. Preheat oven to 160C (320F). Boil some water for the bain marie or water bath and prepare a roasting pan that is large enough to fit the baking pan.
2. Grease the base and sides of a 9-inch springform pan. Line the base with baking paper. Prepare 2-3 large sheets of aluminium foil and use them to cover the outside of the pan. This has to be leak-free and waterproof to prevent water (from the bain marie) from seeping into the cake. Alternatively, use a regular (non-springform) baking tin, in which case the foil is not necessary.
3. Sift the plain flour and cornflour together. Set aside.
4. Using a stand mixer, beat cream cheese and 60g caster sugar until smooth. Add butter and beat again.
5. Add yolks to the mixture and beat until well mixed. Then, add the cream and beat again  until very smooth. Scrape the bottom of the bowl as the cheese tends to get stuck there.
6. Add lemon juice and rum and mix until smooth and lump-free. Switching to a whisk attachment will help break up the lumps.
7. Sift the flours into the mixture and beat on low speed until incorporated.
8. In another clean bowl, whisk the egg whites on medium speed until frothy. Increase speed to high and gradually add sugar. Continue to whisk until just stiff peaks. Do not overwhisk as it may cause the top of the cake to crack while baking.
9. Add 1/3 of meringue to the batter and mix well. Then, add the rest of meringue and fold in gently with a large flat spatula until well combined.
10. Pour the batter in the springform pan and level the top. Lightly tap the tin on the table 4-5 times to get rid of any large air bubbles.
11. Place the springform pan (covered with foil outside) in the roasting pan and place it in the oven such that the top of the cake is level with the middle of the oven. Before closing the oven door, pour the boiling hot water into the baking pan until it reaches 1 inch high. Moisture from the water will prevent cracks on the surface of the cake.
12. Bake at 320F (160C) for 60 minutes or until lightly golden. Then reduce temperature to 300F (150C) and bake for about 20-30 minutes or until a skewer inserted comes out clean.
13. Turn off the oven and let the cake sit in the oven with the door slightly ajar (I wedged an oven mitt in between) until it has cooled completely. Remove the cake from the pan.
14. In a small bowl, combine apricot jam and water and microwave for a few seconds. Sieve the jam to remove bits of apricot. Spread the warm jam on the cake and refrigerate briefly for 1-2 hours before serving.

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Hokkaido Cupcakes with Cream

 

One thing that often plagues me is that I can never get my sponge cakes to be soft and fluffy like the ones from the Chinese bakeries. There has to be some sort of special ingredient that gives the cake that ethereal texture, and for a long time, the answer has eluded me. I am generally not an advocate of instant cake mixes, as I find that they usually produce cakes with an unpleasant chemical aftertaste. This time however, I had to succumb to the fact that I am never going to achieve the perfect sponge unless I use a sponge cake mix of some sort. When I chanced upon this Hokkaido cake mix at a baking supplies store a few weeks ago, my gut (or more like my stomach) told me to grab a packet immediately. I then realised that I didn't have a recipe for the cake. Fortunately, when I approached the shop owner about it, she smiled and said "I'll give you the recipe". She proceeded to pull out a thick folder bursting with recipe printouts of all sorts, and handed me a small cut-out of the Hokkaido cake recipe which I safely tucked into my pocket. I continued eyeing the folder whilst secretly hatching a plan to recipe-nap it and run away. Well, that didn't happen, but I did ask her (nicely) for another recipe.

It appears that Hokkaido cake has been quite the fad since early last year, though I only managed to buy and eat some recently. I'm not exactly sure of the origin of these cakes, and contrary to its namesake, I read somewhere that it originated in Malaysia. Coincidentally, my cousin attended a baking class conducted by a Japanese lady, where she was teaching how to make Hokkaido Chiffon Cake, and it didn't look anything like the ones I made. I guess it's just like Hainanese chicken rice did not originate from Hainan Island, but Singapore/Malaysia.

Anyway, Hokkaido cupcakes are really popular in Malaysia and they are basically chiffon cupcakes with cream or custard centres. Sometimes they come in chocolate and other flavours too. I made plain ones with a fresh vanilla cream and custard filling, and that cake mix is fantastic. The cake was super soft, just like the ones I got from the bakery. The cake does shrink considerably straight out of the oven, but once you pipe the cream into the centre, it comes back to shape again.

The recipe below uses the Hokkaido cake mix (a blend of flours I presume), and if you don't have the cake mix, I suppose you could substitute with cake flour since it looks like a basic chiffon cake recipe.

Hokkaido Cake

Ingredients

5 egg yolks
1 tbsp caster sugar
1 tbsp milk
70g Hokkaido cake mix
25g corn oil or canola oil

5 egg whites
4 tbsp caster sugar
1/2 tsp cream of tartar

Cream filling (mix together):
1 cup thickened cream, whipped
1-2 tbsp icing sugar
1/2 cup prepared instant custard (use instant custard powder mixed with milk)
1/2 tsp vanilla extract

Method

1. Preheat oven to 160C. Place egg yolks, sugar, milk and cake mix in the bowl of an electric mixer and whisk on medium speed until light and creamy. Then mix in the oil.

2. In a another bowl, whisk egg whites with sugar and cream of tartar until soft peaks (or just stiff), then fold in with the egg yolk mixture above.

3. Spoon the mixture into paper cups about three quarters full. Bake in oven for 15-20 minutes until lightly browned. Cool on a wire rack.

4. Pipe the cream into the centre of the cakes, and dust the tops with icing sugar. Refrigerate before serving.

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Sweet and Spicy Pork Ribs

I grew up in a culture where rice is a staple food, and almost every meal (that my mum cooked) would consist of boiled white rice served with a variety of meats, soups and vegetables. Mum's a fantastic cook who takes pride in the food she prepares for us, which is why I always look forward to her cooking whenever I go back to visit. I try to learn as much as I can from her, although in the much earlier years, before my foray into the kitchen, I was merely interested in consuming the end product and not so much how it was prepared.  I have, however, picked up many kitchen tips from her since then, which are truly invaluable and have probably saved me from countless pain and heartaches in the kitchen. Thanks Mum!

With my family, I've followed the same tradition of serving rice for dinner (except for the occasional fast food or fish and chips on the weekends - kids, you know, gotta keep them happy). There are  endless types of dishes that go with rice, ranging from healthy stir-fries and stews to sinfully indulgent deep-fried foods (which is really okay if you don't eat them too often).

In today's post, I'm featuring these crunchy deep-fried pork ribs slathered with a creamy chilli and tomato sauce (this probably falls under the "sinfully indulgent" category). I've made these three times already, simply because they are sooooo addictive and deliriously good. It's a little like sweet and sour pork, but more spicy than sour (uhh... hence I named it sweet and spicy pork ribs). G enjoyed them so much that he claimed he would drive miles just to eat it. But really, this is a simple and easy dish to pull off, and most of the ingredients should already be stocked in the fridge or pantry. I've specifically used Lingham's chilli sauce in the recipe as it has a sweet garlicky flavour that gives the sauce that "special" taste. It should be available in most good supermarkets, otherwise try substituting with Thai sweet chilli sauce instead.

Sweet and spicy pork ribs

Ingredients

450g (1 lb) pork spare ribs (or substitute with belly pork, skin removed)
3 tbsp cornflour, extra
2 cups vegetable oil for deep frying
1/2 tsp vegetable oil
Scallions, chopped, for garnish

Marinade:
1/2 tsp sesame oil
1/2 tsp bicarbonate of soda
1 small egg (or half a large egg)
1 tbsp plain flour
1 tbsp cornflour
1/3 tsp salt
Dash of pepper

Sauce (combine in a bowl):
2 tbsp Lingham's chilli sauce
1 tbsp ketchup
1 tsp Sriracha chilli sauce (or more to taste)
4 tbsp mayonnaise

Method

1. Slice the pork into 3/4 inch cubes. Spread a few pieces out on the chopping board, cover with clingwrap and pound with a meat mallet to tenderise the meat. Repeat with the rest of the pork.
2. Combine pork with the marinade and mix well. Set aside for 30 minutes.
3. Heat vegetable oil in a deep pan or wok on high heat. Toss the 3 tbsp cornflour onto the pork and toss to coat evenly.  When the oil is hot (slowly lower a piece of pork into the oil - if it sizzles, the oil is ready), add the pork piece by piece so that they don't stick together when cooked. Cook in two batches to avoid overcrowding in the pan.
4. Let the pork fry in the oil for 2-3 minutes before turning over. Fry for another 2 minutes or until lightly golden brown and crisp. Remove and drain on kitchen paper or a metal rack.
5. Heat a medium sized wok or non-stick pan with 1/2 tsp vegetable oil. When hot, add the sauce ingredients and stir with a spatula until it starts to simmer a little (you just want to heat it up). Add the deep-fried pork and toss in the sauce until evenly coated. Transfer to a serving plate and garnish with chopped scallions. Serve immediately with boiled jasmine rice. Enjoy!

 

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Creamy Japanese Cheesecake with Sponge base

 

 

This cheesecake is kind of a cross between cotton soft Japanese cheesecake and American (NY style) cheesecake. Though it does not have the chiffon cake properties of the former, it is not as dense as its American counterpart. From the photos here, you can sort of tell that the cheese layer is slightly fluffy, and there is a layer of sponge cake on the base as well. This version of cheesecake is quite similar to the Hokkaido cheesecake sold at Breadtop, However, I would have preferred a lighter, smoother and fluffier texture, and less "cheesey". Maybe it's just that I overfolded the egg whites and lost all that air and fluffiness. In my next attempt (not so soon), I might use use less cream cheese, add more fresh cream and toss in some cake flour, and see how that turns out. 

 

 

Japanese Cheesecake

Adapted from Kuali.com

Ingredients

Sponge base

4 egg yolks
20g sugar
4 egg whites
80g sugar
100g plain flour
50g butter (melted)

Cheese filling:

500g cream cheese
150g icing sugar
5 egg yolks
20g corn flour
150g thickened/whipping cream
5 egg whites
30g sugar
Zest of 1 lemon
3 tbsp lemon juice

Method

Sponge base: 

 

1. Preheat oven at 180 degrees Celcius.Whip yolks and sugar until light and fluffyFor meringue, whip whites until soft peak and add sugar, continue to whip until stiff peak.
2. Incorporate the meringue into the yolks mixture.
3. Sift and fold in flour and lastly stir in melted butter and mix well.
4. Pour batter into 23cm greased mould and bake at preheated oven for 25 - 30 minutes.
5. Invert the cake directly from the mould once it is baked.

 

Cheese filling:

1. Line a thin layer (slice the cake to 1cm thick) of sponge base on to a 23cm (9in) springform cake pan. Wrap the outside of the pan with 2-3 layers of aluminium foil to prevent water seeping in from the water bath. Preheat oven at 160 degrees Celcius.
2. Whisk cream cheese, icing sugar, corn flour and cream over simmering water until smooth. Remove from heat.Mix in yolks, zest and juice, mix until well incorporated and set aside.
3. To make meringue, whisk egg whites until foamy.
4. Add in sugar and continue to whip until stiff peaks.
5. Lightly fold one third of the meringue (egg white mixture) into the cheese mixture, gently fold in the remaining meringue until just combined.
6. Pour mixture into prepared pan and bake in a water bath in preheated oven for 50-60 minutes until firm and golden brown.
7. Transfer to a cooling rack, allow to cool and refrigerate overnight.
8. Glaze with warm apricot jam before serving and garnish as desired.

 

 

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Hainanese Chicken Rice

 

I wrote a post on Hainanese chicken rice sometime last year, though without the detailed recipe. Before I go on, let me just say that this recipe was provided courtesy of Mr G. If there's one thing he loves to cook and can cook well, it's chicken rice. The only part I play in the whole cooking process is preparing the chilli sauce and supervising the food styling. I'm only too happy to let him hold the reins on this one as he has cooked this umpteen times for the last few years, and has become quite an expert at it.

 

This style of chicken rice is based on what we used to enjoy back in Singapore, where the chicken rice is served with a ginger chilli sauce and a thick black sauce to drizzle over the rice. If there's one Singapore street food that is better than Malaysia, it's definitely chicken rice. I think the difference lies in the texture and fragrance of the rice and the silky smooth and tender pieces of chicken. I should also mention that it is bursting with "umami" flavours, but that depends on your tolerance level for msg. I did not specifically include msg in this recipe, although I did use chicken stock powder (for extra flavour!).

 

The recipe looks really long, but I've managed to edit Mr G's version to be more reader-friendly and less "intimidating", I hope! For my relatives and friends who have been asking how to make Hainanese chicken rice, here you go!

Hainanese Chicken Rice (Singapore style)
(mostly by Mr G)

Ingredients

Chicken:

1.6kg (about 4 lbs) whole fresh organic or chemical-free chicken, removed from fridge 40 minutes before cooking
Salt
8 slices ginger
3 stalks scallions (spring onions)
1 tbsp vegetable oil
1 tsp sesame oil
5 cloves garlic, peeled
8 cups reduced-salt chicken stock to 12 cups water

Sesame-soy rub:
2 tbsp sesame oil
2 tbsp superior light soy sauce

Chicken sauce (combine in a bowl):
1 tsp chicken oil
1 tbsp sugar
1 tbsp sesame oil
4 tbsp light soy sauce
1/3 cup warm poaching liquid/stock

Ice bath with water to cover the chicken in another container after cooking
1 cucumber, halved lengthwise and sliced on the diagonal
2 scallions/spring onions, chopped/sliced for garnish
Coriander leaves, for garnish

Method

1. Prepare the chicken by removing the fat around cavity. Reserve the fat for later.

2. Pat the chicken dry with a paper towel. Rub a generous amount of salt all over the skin. Stuff the chicken cavity with 4 slices of ginger and all the scallions.

3. Tie a loop of string across the 2 legs at the ends of the drumsticks or get a meat hook that you can slip into the cavity of the chicken, as you will need this to dunk the chicken in the poaching liquid (make sure the string or meat hook is secure and can support the weight of the chicken).

4. In a 10 litre stockpot on medium heat, add the vegetable oil and sesame oil and fry the garlic and remaining 4 slices of ginger until fragrant. Add the stock and water, cover the pot, and bring it to the boil on high heat.

5. Once boiling, remove the lid from the pot. Lower the chicken into the boiling stock and lift it up again. Repeat this step twice. This helps the chicken skin achieve a smooth texture. Finally, gently drop the chicken into the stock and let it cook using the 20-20-20 rule as follows:

In the first 20 minutes, let the chicken cook in the simmering stock. Initially, the stock will stop boiling for some time due to the temperature change. Leave the heat on medium and let the liquid come to a boil again.  Then, immediately reduce heat to a gentle simmer.

In the next 20 minutes, turn the heat off, leaving the chicken to continue cooking in the pot, covered. Do not exceed this time. In the meantime, prepare the ice bath by filling a large bowl (that will fit the chicken in) with plenty of ice and water.

The last step is to remove the chicken from the pot, emptying the excess liquid from the cavity of the chicken (be very careful as the hot liquid may spill or splash. Then, place the chicken in the ice bath, fully submerged. Leave the chicken to sit for 20 minutes (and no longer).

(Make sure you follow the 20-20-20 timing, especially the last 20 minutes, as it will affect the texture of the chicken)

6. After the chicken has chilled in the ice bath for 20 minutes, remove and then rub the chicken all over with the sesame soy rub.  Use a cleaver or large knife to chop up the chicken into pieces. Debone the chicken if desired.

7. On a large serving plate, arrange the sliced cucumbers, and place the chicken pieces on top. When ready to serve, drizzle the chicken sauce over the chicken. Serve with chicken rice, chilli sauce, black drizzling sauce and a steaming hot bowl of soup.

Rice:

4 cups jasmine rice, rinsed and drained
3 eschalots
5 cloves garlic
10 slices ginger
2 pandanus leaves, knotted
1 1/2 tsp salt
1 1/2 tsp chicken stock powder

Chicken fat, reserved from earlier
1 tbsp sesame oil
3 tbsp vegetable oil

Method

1. Blend eschalot and garlic into a fine paste and set aside.

2. In a pan on low heat, heat sesame oil and vegetable oil. Add chicken fat and fry slowly to extract the oil. Remove the pieces of fat, leaving the oil in the pan.

3. Add ginger and fry for a minute. Remove 2 tablespoons of the oil and place in a small bowl. Reserve this for later when making black drizzling sauce and chilli sauce.

4. With the remaining oil in the pan, add eschalot and garlic paste, and fry for 2 minutes until fragrant. Add the rice, salt and chicken stock powder and fry for a minute until well mixed. Place the rice mixture in the rice cooker and add pandan leaves. Pour the poaching liquid/stock over the rice until it reaches slightly above the 4-cup mark. Start the rice cooker according to manufacturer's instructions. Once cooked, give the rice a stir to fluff up the rice before serving.

Condiments:

Chilli sauce:

1 tbsp chicken oil
1-2 tbsp fresh lime juice
3 tbsp chinese white rice vinegar
1 tbsp sugar
4 tbsps warm poaching liquid/stock
1/2 tsp chicken stock powder
Salt to taste

Blend together finely:
8-10 long chillies (mix with bird's eye chillies if desired)
4 cloves garlic
2 inch ginger, peeled and sliced

Method

Add everything to the blended ingredients, and blend again until well mixed. Add salt to taste, and adjust the amount of sugar and vinegar used if necessary. The chilli sauce should take on an orangey colour.

Black drizzling sauce:

1 tsp chicken oil
2 tbsp Cheong Chan thick caramel
1 tsp sesame oil
1/2 tbsp caster sugar
1/2 tbsp warm poaching liquid/stock
1/2 tsp light soy sauce

Method

In a small bowl, dissolve the sugar in the warm stock. Add the rest of the ingredients and mix well. Serve as a drizzling sauce over the chicken rice.

Soup:

Remove all the bones and scum  from the poaching stock. Add salt and pepper to taste if necessary, and add more water if it's too concentrated. I like to add some sliced cabbage for sweetness. Ladle into individual soup bowls and garnish with chopped scallions before serving.

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Char Kuay Teow, two-ways

 

Char Kuay Teow with sweet soy



If you know and love Malaysian food, then Char Kuay Teow needs no introduction. In terms of popularity, I would think that Laksa ranks number one, followed by Hainanese chicken rice, and then Char Kuay Teow. These three dishes are commonly found in most menus of restaurants serving Malaysian-style food in Sydney, but more often than not, the authenticity of the Char Kuay Teow is questionable. Char Kuay Teow (CKT) literally means fried rice noodles, but a plate of greasy fried rice noodles with black soy sauce does not qualify as CKT. I find that the CKT sold here usually omits the eggs, which is a must in every CKT. It coats the rice noodles and gives it flavour and texture. Cockles are another must-have in CKT, but I have omitted them in my dish as I was unable to find any at the shops here.

I made two versions of CKT. One is the savoury Penang-style, and the other is the sweet version, typical of that found in Singapore. The latter uses kecap manis (sweet soy sauce) and is relatively more moist, whilst the Penang-style is drier. I personally prefer the sweet version. My recipe below explains how you can easily make both.

 

Savoury Penang-style Char Kuay Teow

Char Kuay Teow

(1 serving)

 

Ingredients

 

3 tbsp lard (or substitute with vegetable oil)*

6 fresh prawns, peeled

1/2 Chinese sausage (lup cheong), thinly sliced on the diagonal

8 slices fried fishcake

1/2 tbsp chopped garlic

250g (1/2 lb) fresh rice noodles, at room temperature (separate the noodles to prevent clumping together)

1 tbsp chilli paste**

2 eggs

1/4 tsp salt (or to taste)

1 1/2 cups beansprouts

1/2 cup garlic chives, cut into 2 inch lengths

 

Sauce:

1 1/2 tbsp light soy sauce

1 tsp thick caramel (Cheong Chan brand)

2 tbsp ABC kecap manis (sweet soy sauce) - omit if Penang-style char kuay teow is preferred***

2 tbsp water

 

Method

 

1. In a large non-stick wok, heat up 1 tbsp lard over high heat and fry the prawns, Chinese sausage and fishcake slices. When the prawns are almost cooked, push  the ingredients aside and add 1 tbsp lard in the centre of the wok. Add garlic and fry briefly. Stir and mix well with the other ingredients. (It is important to keep stirring everything with the spatula in quick motion so that everything cooks evenly. Fry only one batch at a time)

 

2. Toss in the noodles and drizzle the sauce around the side of the wok. Mix in with the noodles and stir-fry quickly, moving the spatula back and forth until noodles are well coated. Do not overcook. Stir in the chilli paste.

3. Turn the heat down to medium. Push the noodles to the side and add 1 tbsp lard. Crack the 2 eggs into the centre of the wok and give it a quick scramble. Fold the noodles over the eggs and mix through again quickly and evenly before the eggs start to set. It should form sort of a slurry eggy coating over the noodles. If the noodles start to look a little dry at this point, drizzle 2-3 tablespoons water around the side of the wok and mix through quickly. Add salt to taste.

 

4. Toss in the beansprouts and garlic chives and mix through quickly for 20 seconds. The noodles should be fairly moist, and if not, add a few drops of water (or extra lard if desired). Transfer to a plate immediately and serve hot.

 

Note:

* To make lard, you can buy pork fat from the butcher and dice them into tiny cubes. For 2 servings, use 4 tbsp pork fat and fry in 3 tbsp vegetable oil on medium-high heat slowly until the fat turns brown and crisp. You can use the crispy lard to garnish the char kuay teow before serving.

 

** Chilli paste: I used dried chillies that have been soaked in water and blended finely, then fried in oil with some chopped garlic, seasoned with salt and sugar. You can substitute with your favourite brand of chilli paste if preferred. 

*** Penang-style char kuay teow is more savoury than sweet, and also drier. Adjust the quantity of kecap manis used to your preference.

 

 












 

 

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