beehoon). “Bak kwa” (Bee Cheng Hiang) Ingredients ■1 kilogram lean pork ■For Gravy: 1 1/4 tblsp.fish gravy ■175 gram sugar ■1/8 tsp.five spice powder ■1 tblsp.lard ■1/2 tblsp.rose wine ■1 1/2 tblsp.soy sauce ■1/8 tsp.pepper ■1 tsp.MSG ■1/2 tsp.saltpetre Directions Slice pork thinly. Season with gravy. Arrange thin pieces of pork onto a big flat plate with small holes (for ventilation) such that they become a big layer of sliced pork. Leave the pork to dry. When dry, cut it into squares (about 10 cm in length). Barbecue the square pork slices with burning charcoal until both sides are golden in colour. The barbecued slices can be stored in the freezer for up to several weeks Char Kway Teow Char kway teow, which means “fried flat noodles,” is a popular and cheap dish found in Malaysia and Singapore. Hearty and filling, it started out as a poor laborer’s meal. Over time its popularity has spread. Char kway teow was originally stir-fried in lard and it got a reputation as unhealthy. But using vegetable oil makes a much healthier dish with much of the flavor. Other spellings: chow kueh teow, char koay teow, char kuay teow. 3 to 4 servings ■Oil — 1/4 cup ■Garlic, minced — 2-3 cloves ■Sambal oelek (chile paste) — 1-2 tablespoons ■Chinese sausages, sliced into rounds — 1-2 ■Shrimp, peeled and deveined — 1/2 pound ■Fresh rice noodles — 1 pound ■Soy sauce — 1/4 cup ■Brown sugar — 1 tablespoon ■Eggs, beaten — 2 ■Mung bean sprouts — 1 cup ■Scallions, chopped — 3-4 each Method 1.Heat the oil in a wok or heavy-bottomed pot over high flame. Add the garlic and sambal oelek and stir fry for about 30 seconds. Add the Chinese sausage and shrimp and stir fry until shrimp is almost cooked through. 2.Reduce heat to medium and stir in the rice noodles, tossing them to heat through. Scrape the bottom of wok or pot frequently to minimize sticking. Then stir in the soy sauce and brown sugar and stir in to season the noodles. 3.Scoop the noodles away from the center of the wok or pot and pour the beaten egg into the cleared space. Let the egg cook until just set, and then stir into the noodles. 4.Add the sprouts and scallions and continue to cook, tossing frequently, until the sprouts are just cooked through. Adjust seasoning and serve. Variations ■Authentic recipes use a mixture of dark and light soy sauce to give a darker color to the finished dish. Use 3 tablespoons dark soy and 1 tablespoon light soy sauce. ■If you can’t locate fresh rice noodles, you can use dried rice noodles. Place 1/2 pound noodles in a large bowl and pour in boiling water to cover. Let set 20 minutes, stirring occasionally, drain and use in recipe as directed. ■Use 3-5 minced hot chilies in place of the sambal oelek if you like. ■If you can find Chinese chives, use them in place of the scallions. ■Other possible additions: shallots (add with garlic), chopped chicken meat, squid, clams, cockles, crab meat or tofu (add with shrimp), shredded Chinese cabbage, bok choy, spinach or other greens (add with sprouts). ■Add 1-2 tablespoons oyster sauce instead of the sugar if you like.
Posted on: Sun, 22 Sep 2013 13:42:07 +0000