Hed Chef: Char kway teow
Can you cook char kway teow without pork lard? Sure.
Will it still be as tasty? You will have to decide for yourself. After all, taste is subjective.
I don't eat char kway teow very often. I see it as an occasional indulgence, so I don't mind using pork lard. If you don't want to use pork lard, shallot oil is a good substitute.
Some will argue that it's not char kway teow without the crispy pieces of fried pork lard. For me, char kway teow is not char kway teow without the blood cockles, though it is not easy to get hold of them.
When I fry char kway teow, I make it a point to use an old-fashioned cast iron wok to get that smoky "wok hei" flavour.
- 600g kway teow
- 2 eggs, beaten
- 200g minced pork
- 2 Chinese sausages, deskinned and sliced
- 250g blood cockles
- 250g prawns
- 100g koo chye (Chinese chives)
- 100g beansprouts
- 3 garlic cloves, chopped
- 2½ tbsp dark soy sauce
- 1 tbsp fish sauce
- 1 tbsp kecap manis
- 3 tbsp shallot oil
- 1 tbsp lard oil
Minced pork marinade
- 1 tbsp Chinese rice wine
- 1 tsp sesame oil
- Dash of pepper
- Fried lard cubes
1. Marinate the minced pork for 30 minutes.
2. Heat the lard oil and shallot oil in a wok. Fry the chopped garlic for 30 seconds and add the minced pork.
3. Add one tablespoon of dark soy sauce. Stir-fry and add the prawns, followed by the kway teow. Gently use the frying slice to loosen the kway teow. (A)
4. Add the remaining dark soy sauce, kecap manis and fish sauce.
5. Add the Chinese sausage.
6. Stir-fry and add the beansprouts and koo chye. (B)
7. Stir-fry for a minute. Push the kway teow to the sides of the wok, creating a well in the middle. Add the beaten egg. (C)
8. Stir-fry to distribute the egg. Add the blood cockles.
9. Stir-fry for a minute, or until blood cockles are cooked through. Serve immediately. Top it with fried lard cubes if you prefer.