Kway Teow Halal
Rosella Brain
This food stall at Bukit Merah View Market is worth a trip - 786 Char Kway Teow usually gets around a 2-hour wait queue on a busy day so you know it's definitely good! You may be surprised, but it's run by a Chinese revert too. Mr Anis has been selling char kway teow and only this for 10 years, so you could say it's a recipe that has stuck and worked for years helping the business thrive. His dish is sold at $3.50/$4.50/$5.50 and each serving comes with soft and savoury kway teow and yellow noodles, beansprouts, fishcakes, cockles and slightly sweet gravy. Perfect for a meal that's both light and filling!
For a hidden halal char kway teow stall in a Kopitiam, their char kway teow is widely known for being the best one in the area. Sengkang Square Oyster Omelette, as per the name, also sells oyster omelette and other hawker favourites like Hokkien mee and carrot cake if you're feeling hungry too!
Get the best charred taste in these noodles from Green Sky Fried Kway Teow! Their char kway teow is the perfect balance of wet and dry, and generous with the amount of noodles too ? If you're feeling like having more, they also have their white and black fried carrot cake and oyster omelette too.
If you're by the area at Bedok Corner, you can also check out Soon Lee which serves up char kway teow, oyster omelette and carrot cake too! Their kway teow comes with shrimps and is nicely done with the added sweet black sauce and the crunch of beansprout as well ?
Char Kway Teow is a Singapore and Malaysian hawker classic. This is a dish of flat rice noodles stir fried with succulent shrimps or prawns, eggs, chives and a blend of dark soy sauces over a high heat.
Fresh rice noodles can be rather fragile, so it breaks easily when you stir fry. To minimise breakage, you want to be gentle when stir frying the kway teow. Then again, you want to stir properly so that the sauces coat the noodle adequately.
My cop-out answer? Broken noodles are fine and almost always inevitable in good char kway teow! In fact, rarely do you find the long slurpy strands of kway teow noodles even from hawker centres!
To do so, simply add chicken skin or fat to a dry pan, and use a very low heat to let it render. As the heat melts the fat into oil, the chicken skin will eventually crisp up in its own fat. It will take a while though, but the results are worth it.
The steps are the EXACT SAME if you were to use pork lard! Add pork lard to the pan, and allow the lard to render oil and cook in its own fat. Once the lard turns crispy and golden brown, and pan is filled with oil, take it off the pan. Use the oil for cooking the Char Kway Teow as per recipe.
Anyway, back to kway teow soup. It is quite simple to make but did you know that a bowl of kway teow soup contains approximately 2500mg of sodium, which is more than the recommended sodium intake for one whole day? So although it is low in fat, watch the sodium. Leave the soup behind, or cook your own at home!
1. Boil kway teow for 30 seconds in boiling water, drain, portion into 4 bowls and set aside.
2. If using ikan bilis instead of stock cubes, add ikan bilis and ginger to water and bring to boil. Lower flame and cook for 15 minutes. Fish ikan bilis out and season with light soya sauce to taste. If using stock cubes, just add them to boiling water.
3. Add the fishballs in the same pot. When cooked, ladle soup and fishballs over prepared kway teow and garnish with spring onions, lettuce and fried shallots plus a dash of white pepper.
You can add some garlic oil for fragrance if you wish.. but I normally leave out using extra oil as much as I can. On a side note, I was having a fainting spell that day after preparing the stock and fishballs, and told Jason to portion his own noodle + garnish and ladle the soup over. He took this pic using his handphone.. quite cute.. just throw everything together and eat! Hahaha! Check out his creation:
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