Char Kway Teow

Cooked this multiple times but didnt had the time to sit down and record down. Particularly for my girl who ‘maybe’ want to learn mummy’s cooking and also to share with everyone how to whip up a simple 1-dish meal at home where you can add loads of vegetables to the sinful Char Kway Teow! 

Actually, very simple dish and all you need is sweet sauce, dark soy sauce and light soy sauce! I prefer it to be more on the sweet side so i added more sweet sauce! For those who prefer the white version, dun use the above sauces. Just fish sauce will do the trick with some white pepper!! 😋😋

Char Kway Teow
1/2 pk KangKang Kway Teow
1/2 pk KangKang Yellow Mee
2-3 Tbsp Dark Soy sauce
1-2 Tbsp Light Soy Sauce
3-5 Tbsp Sweet sauce

Beansprout
Baby caixin
Fishcakes
2 Eggs

1) Blanch yellow mee and kway teow with hot water and drain.
2) Wash and cut caixin, soak beansprout for that extra crunch. Slice fishcake into thin slices.
3) Heat oil, crack 2 eggs and stir them up. Once egg cook, add 1tsp oil and put in garlic.
4) Sautee garlic til fragrant, add fishcake & vegetables and mix well.
5) Add yellow mee and kway teow when veg are 80% cooked.
6) Slowly add in the sauces and mix them up. Taste them before adding more to your preference. Serve warm!