“4 Orders of Kway Teow Wet, Seafood Only please”
So last weekend, my Malaysian Course mates and I decided to cook dinner together to satisfy our cravings for KWAY TEOW WET. Seafood style. So I decided to document our “experience” in cooking this dish for the first time. So below is our recipe of our meal! Enjoy!
Chefs of the night (from left): Sheryl, Alyssa, Evelyn, Aizat
This is a recipe for 1 serving. In the pictures, it would be for 4 servings! I referred to a few recipes online and so this is my version.
Ingredients for Kway Teow:
200g Kway Teow (flat rice noodles/stick)
2 tbsp Dark Sweet Sauce
1 tbsp Dark Soy Sauce
1 tbsp Oyster Sauce
A handful of Bean Sprouts
Ingredients for Broth:
6 pcs or more Prawns, Shell removed
1 tbsp Light Soy Sauce
2-3 cloves of Garlic
1 tbsp Cornstarch (may need more to adjust the consistency)
Choi Sum (normally 3-4 stalks)
A handful of Mixed seafood (optional for more flavour)
1 cube of Chicken Stock
100ml Boiled Water
Steps: Fried Kway Teow
1. Loosen the Kway Teow by boiling it in water (Don’t over boil them! If you do, it would be too mushy and out of shape to fry).
2. Filter the Kway Teow, then fry it in high heat with oil, adding Dark Sweet Sauce as you go until evenly coated. Avoid overcooking it as they will become sticky and clumpy. Basically just fry/stir frequently until you get it a consistent colour. Stop stirring intermittently to get a nice char on your noodles.
3. Add the beansprouts and stir fry it along with the Kway Teow
- Heat the oil in a pot.
- Add the Garlic and stir fry it until fragrant.
- Saute the prawns and seafood with the garlic.
- After the prawns and seafood have sear, add in the boiled water and chicken stock, stir until chicken stock has melted into the broth.
- Bring sauce to boil and add the Choi Sum.
- Thicken the sauce with cornstarch and simmer for awhile until everything is cooked.
- Add in the eggs and lightly spread it to make an eggy broth!