OK, I experimented again with grandma's recipe. This time I must say that I am 90% near the taste of grandma's fried koay teow.
I think I may have been too stingy with the shallots and garlic, which impaired the taste quite significantly. And oh, let me show you my new toy.
|Ini gara-gara Lazada Online Revolution. Berbaloi Kak Oi.|
hee..hee..hee... No more arm power to pound my spice paste. Just push down the bullet thingy and then krenh..krenh...krenh...
Actually it is not that easy because you need to shake it a bit to distribute the ingredients evenly. I still need to get used to it. What I like is it comes with a cover and you can stash your spice paste in the fridge until later.
This time in addition to chicken, I also added some prawns which elevated the fried koay teow to a different level heh..heh...
|Gaul dulu dengan kicap. Ini gara-gara skodeng blog Ticer Azimah.|
I learnt that before you fry the koay teow, season the whole lot with soya sauce first. I rinsed the koay teow before doing this to get rid of some of the oil and weird smell.
I fried the prawns first and set it aside before frying the spice paste and chicken. My fried koay teow behaved itself quite well in the wok. It didn't get all mushy and I kept stirring until it was fairly dry (the way I like it).
Grandma used to add beansprouts but since I did not have any and did not want to buy a big packet, I left it out. At the last moment I felt that the koay teow could benefit from some fish sauce, so I added a few dashes.
I finished one big plate (with sweet chili sauce for some kick) and I thought it was fairly good. I should have made some condiment for the koay teow. Grandma's standard go to condiment is sliced chillies and chopped garlic added into a vinegar, light soya sauce and sugar mixture. It is sour, salty and sweet with the pungency of garlic and a kick from the chilies.
The recipe below is adjusted to include more shallots and garlic. I think it should be perfect, almost.
Grandma's Char Koay Teow
Recipe source : Phong Hong
- 1 packet koay teow (480g), rinsed and drained
- half a chicken breast, diced and seasoned with some garlic and light soya sauce
- 10 prawns
- some mustard greens (sawi)
- 2 tbsp light soya sauce
- 2 tbsp Terengganu kayciap or kicap manis
- some dark soya sauce for color
- 1 tbps fish sauce
Spice paste, blended:
- 4 red chillies (or more)
- 10 shallots
- 5 cloves garlic
1. In a mixing bowl, mixed koay teow with the light soya sauce, sweet soya sauce and dark soya sauce. Set aside.
2. Heat oil in wok and fry the prawns until cooked. Remove and set aside.
3. In the same wok (add more oil if necessary), fry the spice paste until aromatic and cooked through.
4. Add chicken, saute and some water to simmer until cooked.
5. Add mustard greens, fry till wilted
6. Add koay teow and fish sauce. Stir fry to mixed everything together.
7. Taste and adjust seasoning.
8. Add prawns and continue to stir until koay teow if fairly dry.