Well, it is my version of healthy Penang char kuey teow with boneless and skinless chicken breasts.
This is one of my hubby favorite dishes. He used to fry a killer kuey teow while I seated waiting to be served. See...I have no idea how to fry kuey teow before. He used to order Penang kuey teow from his favorite hawker store while in Malaysia and he learned how to cook it by standing there and watched. Thus, in the first few years while we were married, he was the only one who fried the kuey teow.
I think I started to take over the fried kuey teow last year because I just wanted to show him I could make a really good kuey teow too (I stole his secret while watching him fried the kuey teow a couple of times plus my added years of cooking experience helped). :) Now, I could proudly say I fried a killer kuey teow as well, might even tastes better than his. ;P Because since then, he never wanted to fry any more kuey teow (Men!).
Normally I will fry the kuey toew with shrimps and cut the scallion in 2 inches length unlike the one you see in this picture. But today, I only have some chopped scallions in the refrigerator.
Uh hum...Sorry, the recipe for my fried kuey teow is family secret. However, if you do a search, I'm sure you will find the recipe on the web. :P
Recipe translation from Roman Holiday's blog.
300g kuey teow
150g bean sprouts
1/2 chinese sausage, cut
2 green onions, cut
1 Tbsp. chopped garlic
2-3 Tbsp. oil
Chili paste to taste
1/2 Tbsp. soy sauce
1/2 tsp. salt
1/4 tsp. chicken stock granules
Dash of White pepper
Dark soy sauce to suit
1. Heat the oil, add in garlic, fry til fragrant,add in the chili paste.
2. Add shrimps, fry til cooked. Add in kuey teow, mix well.
3. Add bean sprout, chinese sausages and sauceingredients, fry to mix well.
4. Push kuey teow to the side, add in some oil and the eggs.Fry together with the kuey teow. Lastly add ingreen onion and fry til dry.