I’ve been wanting to try making char kway teow, otherwise known as stir fried flat rice noodles, for quite sometime now. Back then, I’d seen one of my aunts attempted this hawker dish several times but it always ended up in a big sloppy pile. I’ve always thought that the secret technique to it was to be lightning fast in terms of your stir frying skill and that would take a lot of practice. However, that’s not entirely the case. After doing a bit of research on other food blogs and recipe books, I’ve learnt that the trick to making a decent bowl of char kway teow is to have all the ingredients ready and to cook them in smaller servings. I’ve adapted the recipe from Adam Liaw’s ‘Two Asian Kitchens’ cookbook and did a little bit of tweaking for the seasonings and changed the techniques to suit my own. If you’re not a fan of seafood, you can always add pork or chicken for the proteins.
Stan and I have been trying out several recipes from the cookbooks that we have bought a couple of months ago. Unfortunately, we often fail to take any pictures of them as we were usually famished by the time we finished cooking. If it were not for us hungry hungry hippos, then it would be our dissatisfaction with our plating skills or lack thereof. As a relatively new food blog, we still have a lot things to learn and improve on but that is part of the journey. Anyway, not all the recipes we tried ended up in our bellies first, we did manage to snap some photos of them. Last weekend, I decided to make dry wonton noodles for dinner from Adam Liaw’s (Season 2 Australia Masterchef’s winner) cookbook, ‘Asian After Work’. I have made this dish several times and the end result somewhat resembled the KL style’s wonton noodles, which the noodles are tossed with a dark soy sauce mixture but only a little drier. So, if you like it with a bit more sauce, feel free to increase the portion needed for the noodle sauce. I have also tweaked the quantity of the seasoning and ingredients a little bit according to our personal preferences.