Name: Char kway teow
Total time: 30 min
Ingredients: 5 dried Sichuan chillies , (see Notes), soaked in water until soft, then drained; 2 red chillies, fresh; 3 shallots, French or Asian; 1 tsp vegetable oil; 1 pinch of salt; 1 1/2 tsp dark soy sauce; 1/2 tsp kecap manis; 1 tsp fish sauce; 1 tbsp of light soy sauce; 80ml of lard, (see Notes) or vegetable oil; 2 garlic cloves, minced; 125g of fresh thick rice noodles; 25g of fresh thick egg noodles; 1/2 Chinese sausage (lap cheong), (see Notes), thinly sliced on the diagonal; 4 slices of fish cake, (see Notes); 4 medium raw prawns , peeled and deveined; 1 egg, lightly beaten; 1 handful of beansprouts, trimmed at both ends; 30g of garlic chives, cut into thirds

Char kway teow

by Rosheen Kaul and Joanna Hu

Ingredients

Store Cupboard

5 dried Sichuan chillies , (see Notes), soaked in water until soft, then drained
1 pinch of salt
1 1/2 tsp dark soy sauce
1 tsp fish sauce
1 egg, lightly beaten

Fruit & Vegetables

2 red chillies, fresh
3 shallots, French or Asian
2 garlic cloves, minced

Oils & Vinegars

1 tsp vegetable oil

Cooking Sauces

1/2 tsp kecap manis
1 tbsp of light soy sauce

Dairy

80ml of lard, (see Notes) or vegetable oil

125g of fresh thick rice noodles
25g of fresh thick egg noodles
4 slices of fish cake, (see Notes)

Speciality Ingredients

1/2 Chinese sausage (lap cheong), (see Notes), thinly sliced on the diagonal

Fish & Shellfish

4 medium raw prawns , peeled and deveined

Salad & Fresh Herbs

1 handful of beansprouts, trimmed at both ends

fruit and veg

30g of garlic chives, cut into thirds