PappaRich’s Char Kway Teow

PappaRich’s Char Kway Teow

By 9 August, 2014

Masterchef finalist Poh Ling Yeow recently became official ambassador of the PappaRich group of Malaysian restaurants, three of which are based in Sydney. She's advising the team on food & drink matches such as roti chanai with teh tarik (traditional Malaysian pulled tea) and prawn mee with tropical lime slushee - the full list will be announced by PappaRich next year. Char kway teow (stir-fried flat rice noodles with prawns, fish cakes, bean sprouts and egg) is a popular Malaysian dish, just one of many traditional Malay dishes on the menu. The beef rendang is excellent. It's fun to watch the chefs in the open kitchen kneading and throwing roti chanai in the air and pouring teh tarik (Malaysian pulled tea) from a great height.

  • Yield : 2



Heat a wok over high heat and add the oil.  Before the oil reaches smoking point, add the prawns and the fish cake. Once the prawns turn colour, add in the garlic.  Stir fry for a few seconds until the garlic is golden. Next add the flat rice noodles and chili paste.
Stir fry a further 20 seconds. Add the soy sauce and white pepper.
Turn the heat up and stir fry for a further 15 seconds. Make an opening in the centre and break in the egg.
After 5 seconds, add the bean sprouts and chives.  Over high heat, mix everything thoroughly and stir fry for a further 20 seconds. Serve immediately.


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