Char Kuey Teow is a popular dish in Indo-Chinese cuisine. Sashikumar Cheliah’s recipe for this dish is easy to make, and though it might take time and effort, it’s well worth the effort!

What is Char Kuey Teow?

Char Kuey Teow is a dish that originated in the Malaysian state of Penang. It is a savoury pancake-like item made from rice flour, eggs, and water. The pancake is then shaped into a disc and deep-fried until it is golden brown and crispy. Popular variations of Char Kuey Teow include those with seafood or chicken as ingredients, as well as those with different types of sauces to drizzle on top.

Ingredients Needed:

-1 cup vegetable oil

-2 cloves garlic, minced

-2 cups long grain rice, rinsed and drained

-3 cups chicken broth

-1 teaspoon sugar

-4 tablespoons soy sauce

-1 teaspoon salt

-4 eggs, beaten

-2 bunches green onions (scallions), chopped (about 8 cups) 

-1 tablespoon cornstarch mixed with two tablespoons water to make a slurry 

-1/2 cup water chestnuts, peeled and diced small (optional) 

Directions: 

In a large pot or Dutch oven over medium heat, heat the oil until hot. Add the garlic and sauté for 30 seconds. Add the rice and fry until lightly browned about 3 minutes. Stir in the chicken broth, sugar, soy sauce and salt. Bring to a simmer and cook until most of the liquid is absorbed about 15 minutes. Stir in the eggs and green onions. Cook for another 5 minutes until the eggs are set. To make the kuey teow paste, mix together the cornstarch and water in a small bowl to form a slurry. Add this mixture to the pot, stir well and cook for 1 minute more until thickened. Serve hot with pork or beef if desired.

How to Make Char Kuey Teow

Char Kuey Teow is a popular dish in Malaysia and Singapore. It is typically made with chicken, shrimp or pork and is usually served with fluffy rice noodles, a dipping sauce and pickled vegetables. There are many variations of the recipe, but the basic ingredients are always the same.

To make Char Kuey Teow at home, you will first need to prepare the chicken or pork broth. In a large pot or Dutch oven, heat up some oil over medium-high heat. Add the meat of your choice and cook until browned all over. Then add the onion and garlic and cook until softened. Add the chicken or pork broth, lime juice, soy sauce, sugar and black pepper to taste and bring to a boil. Reduce heat to low and simmer for 30 minutes.

Meanwhile, prepare your noodles according to the package directions. Once the soup has simmered for 30 minutes, remove it from the heat and ladle it into bowls. Serve with shredded cooked chicken or pork on top of the noodles, as well as your desired dipping sauce. Enjoy!

Variations of Char Kuey Teow

There are countless variations of Char Kuey Teow, but the base recipe remains the same. The dish typically consists of a thick, savoury broth filled with bits of pork and shrimp, crispy noodles, and a mound of fragrant vegetables. Some common additions to the dish include mushrooms, peas, and bean sprouts.

Some chefs prefer to add a richer flavour profile by cooking their noodles in chicken or beef stock instead of vegetable broth. Others prefer to omit the broth completely and rely on a simple coating of soy sauce and chilli oil to season their noodles. Whatever variation you choose, be sure to enjoy it with a side of steaming hot rice!

Conclusion

Chef Cheliah’s Indo-Chinese Char Kuey Teow recipe is a classic that always delivers. The flavours are bold and satisfying, and the combination of noodles, vegetables, and your choice of meat makes for an incredibly hearty dish. Serve this delicious char kuey teow with some steamed rice on the side for a complete meal.