Char Kway Teow or Fried Flat Rice Noodle is another famous Malaysian hawker or street food. Similar to most Asian dishes, the secret to making a perfect plate of this noodle is to have all the ingredients at room temperature and fried quickly over some really big flames. Since most of us do not a high BTU stove top at home, just fry the noodles one serving at a time. That works too. Anyway, one of the must have ingredient for this dish is the Cockles, or also known as Blood Clams in most places. So, I came across some when I visited my Asian grocer here recently and had to have a go at frying this simple and yet additive dish. If you do not like cockles, you can always substitute with some prawns or slices of fish cakes.
Char Kway Teow/Fried Flat Rice Noodle
500 g Kway Teow/Flat Rice Noodle, loosen
150 – 200 g Bean Sprouts
4 - 5 Cloves Garlic, chopped
15 g Preserved Radish, chopped
15 g Chives, cut into 1-inch length
250 g Prawns, peeled
1 Lap Cheong/Chinese Sausage, casing removed and sliced
400 g Cockles/Blood Clams
4 – 5 Tbsp Peanut Oil/Lard
Ground White pepper
Chili paste/Sriracha Chili Sauce to taste
2 Tbsp Oyster Sauce
3 Tbsp Dark Caramel Sauce or 4 Tbsp Dark Soy Sauce
2 Tbsp Soy Sauce
Note: Cook in two batches.
If using frozen Blood clams, defrost and wash. Pour in some boiling water onto the clams for about 40 seconds and drain. Then shell the clams and set aside.
Heat a large wok over high heat. Add 1 ½ Tbsp of oil and toss in the preserved radish and garlic. Give it a quick stir and mix in prawns and Chinese sausage. Stir and mix in the noodles. Then add in 2 Tbsp sauce, chili paste and give it another quick stir.
Push the noodles aside and add in another ½ Tbsp of the oil. Crack the eggs and let it cook until they are almost set and push the noodles back. Then toss in the bean sprouts and adjust the seasoning with extra sauce if necessary. Stir until well combine and add in the clams, chives and a few dashes of white pepper and cook until well combine. Serve immediately.