Home-cooked Adapted Melaka Uncle Lim Char Kway Teow

I just have to share this Yummilicious Char Kway Teow (Fried Rice Noodles) that I helped my Mum cooked today. It has been a while since I helped her cook and those arm muscles are aching after the constant frying! LOL.. It is time I should cook more and work those muscles? ;P

This Home-cooked Char Kway Teow is the dry and wok-hei kind. Even Dad says that it is delicious. 😉 The special ingredient in this dish is the sauce which we got from our Uncle in Melaka. This is his unique recipe which was not revealed to us although we tried all means and ways to find out what was inside.. 😛 And it is this special sauce that makes all Char Kway Teow Unique. Whether the dish appeals or disappoints, the deciding factor lies in this sauce.

The ingredients were already prepared and was at the ready to cook stage when I walked into the kitchen hence I have no time to “document” them.. In short, the list would be as follows:

Ingredients:
1) Noodles: Kway Teow (Rice Noodles) & Egg Noodles [amount according to number of pax]
2) Eggs
3) Fish Cake
4) Cai Sim
5) Dao Gay (Bean Sprouts)
6) Minced Meat (this is not the usual ingredient in the dish)
7) Prawns (usually it will be cockles used in stores outside)
8) Oil
9) Garlic

Seasoning:
1) Fish Sauce
2) Special sauce from my Uncle (it is a blend of sweet sauce, dark sauce and soya sauce)
3) Sambal Chilli (you can omit this if you do not take spicy stuff)

Cooking Method:
1) Heat the wok and add oil
2) Add the garlic, minced meat, fish cake and prawns and stir fry
3) Add the noodles and mix them properly
4) Next add the fish sauce, special sauce and little bit of soya sauce and continue stir frying so that all the noodles are nicely coated
5) Add in the Cai sim
6) Dig a well in the middle of the noodles and crack the eggs. Continue to stir so that all the noodles will be coated with the eggs
7) Add in the sambal chilli, continue frying
8) The last ingredient to add in is the bean sprout as it cooks quickly. Stir it in so that it is evenly distributed and the dish is ready to be served!

I will try to “document” the process if we do cook this dish again 🙂