I just made Char Koay Teow
December 9th, 2008 by boon
Ok I had a craving for CKT and I went out and bought the hor fun and I was hunting for belacan but I couldn’t find it. I also assumed I couldn’t find sambal, so I settled for “chili oil” which happens to have prawns inside – so ok… let’s see how that goes.
I grabbed some recipes (here, here,and here) from Google and decided to give it a try. My wok wasn’t hot enough cos I was using an electric stove. I didn’t have belacan or sambal. Maybe I should have mixed the chili oil with some sugar, but I thought it tasted quite sweet already.
Some more I had lup cheong thrown in. The shrimps shrank from a 20 sen size to a 5 sen size… ????? I didn’t know they could shrink so small. The shrimps were from Netherlands or something. They eat a lot there, like in Ikea (cold water prawns).
Anyway, I think I should have put more soy sauce. I put like 4 tablespoons into my dish, which was sort of medium-sized – but it didn’t seem salty enough. I also used the oil from the chili oil (just the oil, not the chili) to cook everything. I did add about a healthy teaspoon of chili after frying the kuey teow a fair bit. I think 1 tablespoon of dark soy sauce is enough. More than that and it would taste really weird.
The taugeh tasted good though. I think I’ll make a batch of it in a few days’ time with sesame seed oil and soy sauce. Yummy.
I didn’t bother taking a photo because I was busy eating. 