Olive oil fried char kuay teow
Different wok will produce different texture. Ceramic wok maintains the moisture, iron wok produce dryer mixture. If you are not able to control, ceramic wok is easier. Nothing difficult.
My friend ask when never write amount, is agak agak adjust to your taste, though now I put roughly the amount.
Recipe
1. Kuay teow & hokkien noodle
2. Garlic - 4 cloves
3. Chinese sausage - 1 to 1&1/2 length
4. Fish sauce - 2 tbsp
5. Sweet soya sauce - 1 tbsp
6. Olive oil - 3 tbsp
7. Bean sprout & chye sim - 50g each
Heat pan to fry sausage slices, add in garlic stir fry to fragrant. Add in bean sprout & chye sim and stir fry a while and add in kuay teow & noodle to stir fry. Add a bit water or chicken stock to stir fry. Add in fish sauce, sweet sauce & light soya sauce to stir fry again. Let it fry and simmer a while. Push all aside put oil and crack 3 eggs to stir fry eggs. Once cooked stir fry whole wok of mixture and you get a nice plate of char kuay teow. To pamper further add hum, prawn, lobster or whaever you fancy.
My friend ask when never write amount, is agak agak adjust to your taste, though now I put roughly the amount.
Recipe
1. Kuay teow & hokkien noodle
2. Garlic - 4 cloves
3. Chinese sausage - 1 to 1&1/2 length
4. Fish sauce - 2 tbsp
5. Sweet soya sauce - 1 tbsp
6. Olive oil - 3 tbsp
7. Bean sprout & chye sim - 50g each
Heat pan to fry sausage slices, add in garlic stir fry to fragrant. Add in bean sprout & chye sim and stir fry a while and add in kuay teow & noodle to stir fry. Add a bit water or chicken stock to stir fry. Add in fish sauce, sweet sauce & light soya sauce to stir fry again. Let it fry and simmer a while. Push all aside put oil and crack 3 eggs to stir fry eggs. Once cooked stir fry whole wok of mixture and you get a nice plate of char kuay teow. To pamper further add hum, prawn, lobster or whaever you fancy.
