*  Exported from  MasterCook  *
 
                  CHAR KWAY TEOW (STIR-FRIED RICE NOODLES)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Side dish                        Pasta
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Chinese sausages (lop
                         -cheong)
      1/4   lb           Medium shrimp (36 to 40 per
                         -pound), shelled and
                         -deveined
    1       t            Salt
      1/4   lb           Cleaned squid, with
                         -tentacles (See Technique
                         -Note)
      1/4   lb           Chinese barbecued pork
      1/4   ts           White pepper
    1 1/2   tb           Dark soy sauce
    1 1/2   tb           Light soy sauce
    1       tb           Oyster sauce
    2       lb           Fresh rice noodles, in
                         -5/8-inch-wide strips
    4       tb           Peanut oil
    4                    Cloves garlic, chopped
    4                    Shallots, sliced (1/2 cup
                         -sliced)
    6                    Fresh red chiles, seeded
                         -and chopped
    1       c            Bean sprouts, tails removed
    1       c            Shredded Chinese cabbage
    2       lg           Eggs
    4                    Green onions, chopped
                         Fresh coriander sprigs, for
                         -garnish
 
    Nothing is more fascinating and delicious than eating at the open-
   air street hawker centers in Asia, particularly in Singapore.  Each
   stall serves a specialty, typically an honest, unpretentious,
   home-style dish for $1 to $3 a plate.
    This rice noodle dish is hawker food at its best.  If done right, its
   fragrance will tell you how good it’s going to be as soon as it
   arrives at your table.  Singapore hawkers will use whatever seafoods
   are available, including cockles and sliced fish cakes in addition to
   those suggested in this recipe.  Feel free to experiment.
    1.  Steam the sausages for 10 minutes.  Cut them in thin diagonal
   slices. Toss the shrimp with 1/2 teaspoon of the salt.  Let them
   stand for 10 minutes, rinse well with cold water, drain, and pat dry.
   Cut the squid into 1/4 inch rings and tentacles.  Cut the barbecued
   pork into 1/4-inch-thick slices.  Combine the white pepper, soy
   sauces, and oyster sauce in a bowl; set aside.
    2.  Just before cooking, put the noodles in a large bowl and pour
   boiling water over them.  Stir gently with chopsticks to separate the
   strands, drain, and shake off the excess water.
    3.  Preheat a wok; when hot, add 2 tablespoons of the oil.  Add the
   remaining 1/2 teaspoon salt and the garlic, shallots, and chiles and
   cook over medium-high heat until the garlic is golden brown.
   Increase the heat to high and toss in the shrimp and squid; stirfry
   until the shrimp turn bright orange and the squid looks opaque white,
   about 2 minutes. Add the sausage slices, barbecued pork, bean
   sprouts, and cabbage; toss and stir until the vegetables begin to
   wilt.  Remove everything in the wok to a platter and set aside.
    4.  Add the remaining 2 tablespoons of oil to the wok; when hot,
   toss in the well-drained noodles.  Gently toss and flip the noodles
   to heat them through.  Be careful not to break them; it is okay if
   they brown slightly. Push the noodles up the sides of the wok to make
   a well in the middle; pour in the soy sauce mixture, then toss the
   noodles gently to sauce them evenly.  Make a well again and break the
   eggs into the middle. Without mixing them with the noodles, scramble
   the eggs lightly. When the eggs begin to set, add the green onions
   and return the seafood mixture. Gently toss together to reheat and
   mix.  Serve hot, with a hot chill sauce for seasoning to taste.
   Garnish with coriander sprigs.
    NOTE:  Both here and in Asia, fresh rice noodles are usually
   purchased rather than made at home.  Look for them in Asian markets
   or Chinese take-out dim sum shops.  This dish can be prepared with
   dried rice noodles; however, it is worth taking the time to seek out
   the fresh variety.
    Make certain that your wok is well seasoned or the fragile rice
   noodles will break apart and stick to the pan.  Although I hesitate
   recommending that you cook with a non stick wok or skillet, they will
   work fine if you are more comfortable with them.
    TECHNIQUE NOTE; To clean squid, start by separating all the
   tentacles from the heads, cutting across as close as possible to the
   eyes.  Squeeze out and discard the hard, pea sized beak in the center
   of each cluster of tentacles.  Rinse the tentacles and drain them in
   a colander. Grasp the mantle (the saclike “body” of the squid) in one
   hand and the head in the other and pull apart; the entrails will pull
   out attached to the head. Pull the transparent quill out of each
   mantle.  Discard everything but the tentacles and mantles.  Running a
   little water into each mantle to open it up, reach in with a finger
   and pull out any entrails remaining inside. (Working over a second
   colander to catch all the debris will make cleanup easier.) You can
   remove the spotted outer skin or leave it on (I prefer to remove it).
   Transfer the cleaned mantles to a cutting board, slice them crosswise
   to the desired size,and add them to the tentacles in the colander.
   Give everything another rinse and drain thoroughly.
   
   Makes 4 to 6 servings
   
   From “Asian Appetizers” by Joyce Jue, Harlow and Ratner, 1991. ISBN
   0-9627345-1-9.
   
   Posted by Stephen Ceideburg
  
 
 
                    - - - - - - - - - - - - - - - - - -