Wednesday, September 20, 2006

FRIED SAMBAL KOAY TEOW (FLAT RICE NOODLE WITH CHILLI DRIED SHRIMPS)


This a simple dish in its content. It consists of Koay Teow (Rice Flat Noodle), bean sprout, spring onion and eggs. I've added sambal to this classic to give it a spicy twang. Normally, Chinese chives are used instead of spring onions. If it is used, the vegetable has to be fried longer.



INGREDIENTS

1 Bag Koay Teow

10 gm. Dried Shrimp

3 Cloves Garlic

3 Chillies

Bean Sprout

6 Stalks Spring Onion

3 Eggs

Dark Soy Sauce

Salt



METHOD
  1. Separate the strains of rice noodle. Leave no lumps.
  2. Soak the dried shrimps in hot water to dehydrate. Cut Spring onion to 2" length.
  3. Blend/pound the garlic, chillies and dried shrimps into a sambal paste.
  4. Heat up wok and drizzle 4 tbsp. of cooking oil around its side.
  5. Fry the sambal over low flame first; pressing it flat, then scoop and toss until it turns amber in color.
  6. Turn flame to high, dump in the Koay Teow (noodle) and mix with the sambal. Do not stab the noodle. Use scoop (from the bottom) and turn motion of the spatula. Use the corner tip of the spatula (jiggle) to loosen and separate the noodle.
  7. Splash a couple of tablespoon of dark soy sauce around the noodle. Toss to get an even coat of brownish-tan color.
  8. Push the noodle to one side of the wok, and crack in the eggs. Pierce the yolks and let them bleed. Blanket the eggs with the noodle and mix well to get a fusion of white and yellow strain of color.
  9. When the eggs are almost set, throw in the vegetables. Give it a few spin and add salt to taste. Scoop out and serve immediately. Don't over-fry the vegetables. The heat from the noodle helps cook it as well when removed from the wok.

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