Pad See Ew Using Kway Teow

Ingredients: (serves 2)

250 g. kway teow

1 chicken leg (deboned and thinly sliced)

5 sprigs kailan/Chinese broccoli (cut into segments, separate stems and leaves)

2 eggs

4 cloves garlic (peeled and chopped)

3 tbsp. cooking oil

Marinade for chicken:

1/2 tbsp. cooking oil

1 tbsp. light soy sauce

Sauce: (mix in a small bowl)

2 tbsp. oyster sauce

1 tbsp. light soy sauce

1/2 tbsp. maggi seasoning sauce

2 tbsp. dark sweet soy sauce (do not skip this ingredient)

1/2 tsp. sugar (to taste) - add more if needed

Dashes of ground white pepper

Methods:

1. Marinate the chicken with oil and light soy sauce and set aside.
2. Get ready all the ingredients at your cooking station.
3. In a wok or frying pan, add 1 tbsp. cooking oil and stir fry chicken until cooked through.  Remove and set aside.
4. In the same wok, add 2 tablespoon oil, garlic and stir fry (try not to brown the garlic); then add in 1 egg.  Let it sit for a few seconds before scrambling it.
5. Add in the kai lan stems and give it a few tosses, then add in the kai lan leaves, stir to mix for a minute.
6. Add in kway teow and sauce.  Toss all the ingredients together until well incorporated.  Then add in the cooked meat.
7. Spread out the kway teow and leave the noodles untouched for 15 seconds to char the bottom lightly.
8. Flip the noodles and repeat the process.  Give it a final toss and remove from wok onto a serving dish.
9. Garnish with cut red chili, if you like.

Note:

• You can stir fry this dish in two separate cooking, but I did not.
• For the meat, you can use either chicken, pork or beef.
• The actual recipe uses baby kai lan, but I use the normal kai lan.

I adapted this recipe from 'Bear Naked Food' with a slight adjustment to suit my cooking preference.

Char Kway Teow with Chili Paste

Ingredients: (Serves 2)
1 Packet Fresh Kway Teow (rice noodles)
1 handful of beansprouts
2 eggs (lightly whisked)
10 small prawns (peeled and deveined)
1 Chinese sausage (thinly sliced)
4 garlic cloves (peeled and roughly chopped)
1 or 2 sprigs spring onions/Chinese chives (cut into 1" length)
2 tbsp. cooking oil, plus 1 extra tablespoon

Chilli Paste:
50 g. dried red chilies (soaked in hot water, drain and roughly cut) - reserve soaking liquid (in case you need it when blending)
3 fresh red chilies (roughly chopped)
3 shallots (peeled and roughly chopped)
2 tsp. salt
4 tbsp. cooking oil

Stir-fry Sauce: (mix together in a small bowl and set aside for later use)
2 tbsp. light soy sauce
1 tbsp. oyster sauce
2 tsp. fish sauce
1 tsp. dark sweet soy sauce
1 tsp. sugar
1/4 tsp. ground black pepper

Methods:

1. Blend all the ingredients for the chilli paste with a hand blender.  Add 1 tablespoon of dried chilies soaking liquid to ease blending.
2. Heat 4 tablespoon cooking oil in a medium heated wok.  Add the chili paste and cook, stirring, for about 5 minutes.  Transfer the chili paste to a jar.
3. Heat 1 tbsp. cooking oil in a large frying pan.  Add the eggs and use the frying spatula to break the eggs into smaller pieces.  Once cooked, remove the eggs into a bowl and set aside for later use.  I prefer frying the eggs separately.
4. In the same wok, add 2 tbsp. cooking oil, and once the oil is hot, add garlic and saute until fragrant.  Then add the Chinese sausage and stir-fry for another few seconds, then add prawns and stir-fry until almost cooked.  Then add 2 heaped teaspoons (or to taste according to your preference) of the chili paste.  Toss to combine.  
5. Now add the kway teow and the stir-fry sauce.  Stir-fry until well combined.  Then toss through the beansprouts and spring onions/Chinese chives.  Remove from heat and serve.

Notes:  

1. Fish cake is another ingredients normally used for frying kway teow.
2. This chilli paste is more than you need for this recipe.  Store it in the fridge for up to a month.  You can use it for other cooking purposes.

This recipe is adapted from 'Marion's Kitchen' with very slight amendment to suit my cooking preference.

Smooth Egg Gravy Kuay Tiaw (Flat Rice Noodles)

There are many methods and styles of cooking this popular Kuay Tiaw which is known as Flat Rice Noodles.  Kuay Tiaw can either be cooked dry, in soup or with sauce.  In Malaysia it is easily available in any food courts, foodstalls, coffeeshops and even restaurants. Today, many home cooks are cooking it in the comfort of most homes. Here's the recipe to share...

Ingredients:
500g kuay tiaw (flat rice noodles)
Bak Choy (peel off unwanted leaves, washed and cut into half vertically)
12 medium fresh prawns (shelled, deveined and seasoned with dash of salt and pepper)
1 piece fish cake (thinly sliced)
Slices of pork tenderloin (seasoned with light soy sauce)
3 cloves garlic (peeled and chopped)
2 tbsp light soy sauce
1 1/2 tsp dark soy sauce
Cooking oil
2 eggs (beaten)

For Sauce:
3 cups water
1 tsp chicken stock granules
1 tbsp Shaoxing Wine
1 tbsp light soy sauce 
1 tsp sesame oil
Dash of Msg/Sugar
Salt and pepper (to taste)

For Thickening the Sauce:
2 tbsp potato starch mixed in 5 tbsp water

Methods:
Preparation for the Kuay Tiaw:

1. Heat 2 tbsp cooking oil in a wok of medium  heat.
2. Loosen the kuay tiaw, add half portion into the heated wok and stir-fry for a minute over high heat.
3. Add light soy sauce, dark soy sauce and fry for another minute or so, allowing the kuay tiaw to sear until lightly charred.
4. Off the heat and transfer to a large dish.  Repeat the same steps for the other portion.

Preparation of Sauces:

1. Heat 2 tbsp cooking oil in the wok and fry the sliced meat until almost cooked, push to the side of the wok, add garlic and fry until fragrant.  
2. Add the fish cake to lightly brown, then add bak choy and give it a quick stir to mix.
3. Add the sauce ingredients and bring to a boil.
4. When the sauce starts to boil add prawns.
5. Adjust the seasoning and add more water if necessary.
6. Reduce heat and let the sauce simmer.
7. Add in the starch mixture gradually while stirring until it thickened, adding more if it is still too watery. 
8. Once you get the right consistency turn off the heat.
9. Add the beaten eggs and stir quickly until eggs start to cook and gravy turns opaque and creamy.

Serving:

1. Divide the kuay tiaw into individual deep plate.
2. Ladle sauce over the kuay tiaw together with the ingredients.
3. Ready to serve!

This recipe is adapted from "Beyond Norm" with slight amendments.