Monday, November 14, 2011

Fried Kway Teow

We Malaysians are spoilt for choice when food is a concern. Whether from the high end restaurants to the road side stalls, sometimes its rather a tough call on what we should eat. Of course, rather affordable are those from coffee shops and stalls, you name it, we have it. Especially when its a noodle dish, tell me about it please? (Tom Yam Fried Mee Hoon, Vegetarian Mee Hoon, Fried Mee, Hokkien Mee, Mee Rebus, Curry Chicken Noodles, Mee Rojak Vegetarian & Mee Siam). Shall we now talk about fried kway teow? Not my favourite,whereas my other half-half can have it daily and he is never bored. Ask him where is the best fried kway teow, he is ever willing to explain every nooks and crony of it. That much of love for fried kway teow which generally is from coffee shops.Instead of heading there again on this Sunday, I decided to be the chef for fried kway teow. Not bad, turned out quite sensational, flat rice noodles fried-up with bean sprouts, eggs, cockles, fish balls and seasoned with dark sauce and light sauce.

300g (about 1/2 a packet)kway teow/flat rice noodles
1 cup bean sprouts 
A few chives - sliced into 1 inch length
50g/ a handful of cockles (already removed from shells)
5-6 fish balls - sliced into 3 pieces
3 eggs
1 tbsp dried chilli paste/chilli boh 
6 garlic - chopped
1/2 tbsp dark soy sauce
1 tbsp light soy sauce
4 tbsp oil
Salt to taste (use sparingly) 

In heated oil, saute garlic.
Add chilli paste and fry till oil splits. 
Add noodles, pour dark and light sauce and quickly stir. .
Push noodles aside and break eggs in the centre of the wok. 
Gently fold noodles over. Combine in bean sprouts, chives, fish balls and cockles. 
Stir all together and remove from heat.
(Note: if needed, sprinkle a bit of water while frying to soften noodles)
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  1. My kitchen is small and holds heat, so thanks for the warning on this. I will be sure and open a window to get a breeze going. Anyhow this dish does look like a healthy blend of tasty ingredients. Knowing that I could do the prep work in advance, the dish itself cooks up in no time-which is a definite plus. Glad you shared this one and have great day.

  2. I always asked for extra cockles when I had this fried kway teow...yum yum .

  3. I've never had Fried Kway Teow before, but it looks delightful. I'll give this a try sometime. Bookmarked the recipe, thanks for sharing this, Nava!


    A Single Girl's Musings

  4. I love your version of Kway Teow plus it is gluten free if I add my GF soy sauce. what are cockles? Don't laugh at my petty knowledge.

  5. Me too! I've never had Fried Kway Teow before. Yes,it really looks delightful!!! I think, you should open a Malaysian Restaurant in Turkey!!! I will be your permanent customer!!!

    Love from Antalya, Turkey.

  6. I really love the wide, flat noodles. Thanks for sharing!

  7. I never had kway teow,but sound delicious and the color of your version make my mouth watering now :)

  8. Wow!This is one of my favourite.

  9. Nava - this looks stunning! I've never had anything like this and it's so bright and colorful! Thanks for sharing!

  10. I love recipes which are street food. A definite comfort food.

    Did you change the look of your blog? Love the new look.

  11. It's a must to ass cockles when I make my own CKT eventhough I dont really fancy over it. This is to enhance the taste of CKT..ehehehh

    Neway, thanks for dropping by my blog.

  12. Thank you so much everyone and appreciate all the lovely comments.

  13. Nice recipe, I loveee char kway tiao, gonna try this out! Thanks for sharing! :)

  14. I love that first photo! you're getting better and better at it. BTW I love kway teow and I cant recreate the same Malaysian taste here as we dont have the blood cockles so I use the normal cockles.

  15. [guuullppp!!!] my-all-time-favorite-food!!!! nice!!!

  16. My mouth is watering, I need to cook ASAP.

  17. Wow, looks superb for sure! Though a very new recipe to me


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