Now I'm preparing all the ingredients to fry
Penang Char Kway Teow.
Chives, pork fats, fish cake,
kway teow, prawn, Chinese sausage,
bean sprout, egg, cockles...
(and) all the sauces that go with it.
When you go to the market and you want to buy cockles,
how do you see whether they are fresh?
When majority open like that, you can buy.
But majority all sleeping like this,
then don't buy.
Yeah?
Because they are not so fresh.
You must wash it as though you are
washing clothing, ok?
You just wash like that with water,
throw away because a lot of mud,
a lot of sand..
Wash another time, throw away the water.
The third time, soak the cockles with water...
covering it about maybe two inches above the cockles.
And put 1 tsp of salt in the water
and leave it there for half an hour to do a detoxification.
When the cockle open up, all the mud, whatever debris that is inside will come out.
To take the cockle out from the shell, first is put in a tub, then you just pour very hot
boiling water, just stir it for a while, one minute, that's it.
You can actually open quite easily.
And you can also eat it like that, with belachan chilli.
Oh, so nice...
Another easy way to remove the shell
is this gadget.
Its my treasured possession,
bought from a fly-by-night stall.
After that I couldn't find it.
But lately my husband went to Bangkok and he found it.
He bought five for me.
So that each one can have one, when we eat cockles (laughs).
So please invest in one of this if you can find it.
Take a cockle and then this one
you put to the back, and then you just (cracking sound).
That's it!
You see this is quite clean.
Sometimes they've got some mud.
You just use your thumb and then take it out, put it in the water,
Then you use this shell and then you scrape it..
like this.
What I normally do, I will open up all first...
then I remove.
See this cockle is very fresh... pinky red...
Okay, how to make the prawn crunchy
is to add some sugar.
This is what the restaurant is also doing.
And to make it more crunchy you have to
leave it in the fridge for a little while.
When it is chilled, you fry it, it is very crunchy.
If you want to know how to deshell and devein
the prawn, you can actually click onto the
link on the tutorial 'How to devein and deshell the prawn'.
If you were to watch the CNA Chinatown trip
where I introduced you to all the
waxed this, waxed that, you know,
waxed lup cheong, waxed duck, waxed pork...
So I bought from there.
They only sell at Chinatown during Chinese New Year.
You can still buy it from any of the dried goods provision shops...
But this is very nice.
Its only once a year.
That's why I used to buy quite a lot and store it up in the freezer.
I need to remove the casing of the Chinese sausage, because this casing actually made
of synthetic... ok, so its not very good.
If you were to remove like this, its quite difficult.
So what you do is that you soak it in hot
water for about 5, 10 minutes, and it will plump up.
So you look at this one, see..
See the difference?
So this is so difficult to peel...
Yeah
So this is so easy.
Just open it up.
Just invert it...
And just slide this out.. pull it..
So thats it.
Okay, this is plastic, see?
See you bite until your teeth break
this one also doesn't break.. (laughs)
Yeah? Throw away.
This one you just slice it thinly.
Char Kway Teow without pork lard is
no Char Kway Teow, okay?
It doesn't taste the same.
But of course, you want a healthier version, you can always use cooking oil.
But for me, I don't eat Char Kway Teow
very often so I don't mind eating
some of this, occasionally (laughs).
So you have to cut it,
into a cube, like this.
Next, you slice the fish cake
into thin slices,
like this.
Okay for the beansprout, you either remove
the root and just fry it like this.
Or you can remove both the root and the head.
Or if you do not want to waste time,
you want to put the whole thing in, you can do so.
But make sure you remove all these black husks.
Okay? This one cannot be eaten.
So of course you have to remove all those bad ones.
Okay? Those not so good, just throw them away.
After that you just go and wash it,
and then you drain dry, okay?
Okay this is the chive, so I've got to cut it.
Now I cut the lime into half, you know,
to squeeze onto the kway teow.
Okay next cut some chilli for chilli-lovers.
Now I'm going to fry the pork fats.
First the wok must be heated up, and then you put the pork fats there.
The moment it changes colour to light yellow,
then you turn the fire low, okay?
And then you continue to stir without stopping.
You fry until like this colour, like not really dark brown, because by the time it turns dark
brown, it will become chao da already.
So you have to transfer it onto a bowl.
Just leaving about one tablespoon of oil in the wok.
So now you fry the Chinese sausage,
but again you got to go low fire,
because Chinese sausage contains a little bit
of sugar, it gets burnt very easier.
Fry until you can smell, you know, the la wei, then remove it.
Then now I add some chopped garlic
onto the wok with the oil.
Fry until it is aromatic
and then you put the kway teow in and then you fry.
So when you fry the kway teow you make sure
that you don't chop it into small pieces,
you got to do it very gently,
not cutting through.
Okay then add in the light sauce,
and then the black sauce.
Then you stir it.
So you see how I stir it, you just push the
kway teow and then that's it.
And then you put the spatula underneath
the kway teow and stir it.
Now you add sweet sauce to the kway teow and then you fry.
And then, next, you put the chives in
and then you stir it and mix well.
Be gentle with the kway teow, be very very gentle, okay?
Otherwise it will become all disintegrated.
Then now you add in the fish cake.
Stir and mix well.
Then push the kway teow by the side and
put one tablespoon of oil, pork oil.
And then crack the eggs in, three eggs.
Add in the fish sauce and use the spatula to stir it.
Stir it well.
And then cover the egg with the kway teow
and leave it for a while.
Okay then you turn, see how I turn?
Then you put the kway teow by the side again of the wok,
and then you put in some oil,
then you add in the prawn.
You need to do it step by step
because different ingredients have got different cooking time.
Now you stir all in.
Lastly you put in the bean sprouts.
Because I want the bean sprouts to be crunchy,
so I don't want it to be overcooked
and become limp.
Then last you add in the
my beloved cockles.
Kway teow, char kway teow without cockles is not char kway teow to me.
So after that, add in one teaspoon of pork oil,
and then again cover it with the kway teow.
And then after, just for a few seconds, okay?
And then if the kway teow is a bit dry, you add a little bit of water to it,
and then you stir, mix well.
And that's it.
Because once the cockle is overcooked, you know what,
it's like rubber, because very, very elastic.
So that's it!
Wow look at this!!!!
The char kway teow!!!!
It's most people's favourite, you know in Singapore.
I think this is one of the
dish that people will order in the hawker centre.
Then lastly
the very sinful (laughs)
pork lard..
That really makes it nice, you know,
because of the pork lard.
Do you like my char kway teow?
Its yummy, isn't it?
If you really like this recipe, please join me the next time when I do another video.
Okay, see you next time, byebye!
You should be able to find it, yeah?
See you open up.
(Melissa: what's the name of this?)
Cockle cracker (laughs) I think!
I don't know what is it called ....:)
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