Another dish I sorely miss from Singapore...the char kway teow (fried rice noodles). The Hong Kong version I could find in local coffee shops (char chan teng) are the yellow Char Kway Diew, spiced with curry powder, which I haven't seen in both Singapore or Malaysia ^_^'
I wish I could just book a flight for a sweet and short weekend in Singapore, enjoying all the food I've been missing and gaining instant 10-20 lbs...but due to the bun in the oven, doctor recommended me not to keep my ass in Hong Kong, just in case ^_^
If Rita can't go to Char Kway Teow, then Char Kway Teow needs to go to Rita...or at least a pirated, inauthentic-desperate version of it.
- a heaping plate of fresh hor fun, each strand well separated (I had to wake up at 8 on a weekend to score a HK$3.50 bag of fresh hor fun)
- 3 cloves of garlic, minced
- 3 cloves of shallot, thinly sliced
- 1 red chilli (or more if you can handle it)
- 1 sprig of spring onion, cut into 3-4 parts length wise
- Chinese sausages (lap cheong), half red, half black (skip the black if you don't like the taste of liver), thinly sliced, replace with meat/seafood if not available
- Fishcake (sliced), or replace with any meat/seafood
- a handful of beansprouts
- olive oil, dark soy sauce, light soy sauce, kecap manis (Indonesian sweet soy sauce) or sugar, oyster sauce, pepper
- 1 egg
Saute garlic, chilli and shallot in hot olive oil until fragrant, add meat/chinese sausages and fish cake, add noodles, season with all sauces, add beansprouts and spring onion, mix well, crack an egg onto pan, let cook for a bit and mix well, adjust seasoning if necessary, serve hot.
It didn't exactly taste like my favorite char kway teow from a neighborhood hawker center in Choa Chu Kang...still yum, but I still want the real deal. A friend of mine is trying out a Singaporean eatery tonight, my fingers and toes are all crossed hoping to find a place that serves a good char kway teow in Hong Kong.