Good evening, Raffies!
Today we are going to warm Singapore and we are going to enjoy some lovely Char kway teow. As the weather in the Netherlands is not exactly cooperating for a summery feeling and my mom is texting me that she is swimming in the pool at home, we are bringing some warmth into our kitchen.
The cuisine in Singapore contains elements of different countries and traditions. It combines the dishes from all the immigrants that meet in Singapore. You can find Indonesian, native Malay, Indian, Chinese, English, Portuguese, Sri Lanka, Thai and Middle Eastern cuisine building up the unique tastes of Singapore.
For today’s dinner we chose a Chinese noodle dish. The recipe is really simple and like most Chinese dishes quick to cook, once you have chopped up everything.
For today’s recipe I followed my recipe book (Best-ever Cooking of Malaysia, Singapore, Indonesia & The Philippines) and my mom’s friend’s recipe:
250 g chicken, cut in bite sized cubes
250 g tiger prawns
1 tbsp oyster sauce
1 tbsp cornflour
1/4 c peanut oil
2 cloves of garlic, thinly sliced
1 tsp shrimp paste
2 cm fresh ginger, thinly chopped
1 package flat rice noodles
4 shallots, sliced
1 chili, sliced
70 g bean sprouts
1/2 c soy sauce
Thai basil to garnish
Combine chicken, oyster sauce and cornflour in a bowl. In a wok, heat the oil and stir-fry the ginger, chili, garlic and shrimp paste. Add the chicken and fry until brown. Now add the prwans and fry until they change colour. Add the noodles (it might be that you have to soak them in boiling water first. Check the package) and stir-fry for a few minutes, until soft.
Add the bean sprouts, shallots and soy sauce. Cook for a few minutes and serve immediately. Add some soy sauce or oyster sauce, if you need more salt. Serve immediately. Garnish with some Thai basil.
The noodles were delicious. The sauce was creamy and just wonderful.