Wednesday, June 9, 2010

Breakfast Char Kway Teow

The loud pattering of rain rudely roused me from my slumber and I grudgingly woke up. Trudging to the window all bleary-eyed, I found myself staring out to this:



Dang. I just wanted to sleep some more. :( But since my brood had also awakened (groan!), I had no choice but to start the day, but not without first fixing up some carb-laden Breakfast Char Kway Teow.


After all, we need to put some cheer on a day when the sun has forgotten to shine.

Breakfast-style kway teow is different from the regular (and more famous) Char Kway Teow. The latter has slivers of fish cake and chinese sausage, eggs and cockles fried together with the flat rice noodles.

This breakfast version consists of nothing more than rice noodles fried with garlic, bean sprouts and chives. It is one of many widely popular breakfast choices in Singapore. Go to any stall at the hawker centre, and you can order a plate of this for about S$0.70 to S$1. You'll have the option to make your meal even more hearty by adding on sides - choose from sunny side ups, sausages, fish cakes, cuttlefish cutlets, stirfried cabbage or luncheon meat.

And yes, you heard me right ... this is for BREAKFAST.


Give me hot, greasy grub ...


... and an aromatic cup of kopi to go along. And I am ready to take on the world my children.

Recipe
- 400g fresh kway teow (rinse briefly)
- 2 stalks chives (or spring onions), cut into inch-long strips
- 2 eggs, lightly beaten
- 3 cloves garlic, minced
- Beansprouts (as much as you like)

(For the seasoning sauce)
- 2 tbsp thick, sweet sauce (I used Rose brand "Thick Sweet Sauce" - made from molasses, sugar, water and caramel)
- 3 tbsp light soy sauce
- 1 tbsp fish sauce (omit for vegetarian version)
- 2 tbsp water
- dash of salt and pepper (if required)
Mix all your everything in a bowl and leave aside.

1. Heat oil in wok on high. You have to maintain high heat throughout.

2. Stir-fry garlic a few seconds, add bean sprouts.

3. Toss in kway teow and drizzle seasoning sauce soy sauce mixture all over the noodles. Gently stir-fry for 3-5 mins.

4. Make a well in the centre of the wok, pour beaten eggs and scramble once they start to set. Throw in spring onions, fold the noodles over, give it one good last stir-fry to mix well with the kway teow.

5. Dish up kway teow onto individual serving plates.

6. Top with a sunny side up (you can omit this if you have already added beaten eggs into the kway teow).


Now, who cares if it rains all day?

Related reads:
- Chez Pim's Pad Thai
- Char Kway Teow

30 comments:

  1. This looks like a terrific breakfast covering all of the food groups.

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  2. Although it is not as traditional to have large meals for breakfast in North America I always enjoy eating leftovers like noodle and rice dishes-
    your photos looks amazing- I like the way you did the coloring.

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  3. Wah! Your photography like pro!
    What a greatlicious way to start a day!

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  4. Mmmmmmmmmmm...what a way to start the day!

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  5. Yeap love eating this type of old fashion breakfast back home. I normally like the mixture of kway teow with yellow noodles. I actually like it plain with the sweet sauce :)

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  6. This recipe looks amazing. The photos are absolutely beautiful! You have a very nice blog!

    I'll have to bookmark this :0) Thanks for sharing!

    ps: Do you use Twitter? I'd like to receive more of your updates on recipes!

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  7. Ju, with a slice of Luncheon meat and that would make this yummy meal complete!

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  8. My hood's stall sells breakfast bee hoon with fried egg + sambal long beans + cabbage for $1.30. They have breakfast CKT too but come to think about it, why don't I order that??? Hmmmm....

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  9. Yummy. :) From the time I was a boy, my grandmother would buy this for me. More often, she would buy the "sister" of kway teow: bee hoon. Paired with porridge, it's a classic breakfast. We used to live at Pek Kio (Cambridge Road) - the market is still there, and so are the original stalls, apparently.

    I still eat this about once a week. Thankfully at Bt Batok kopitiam (near the MRT), there's a fairly decent stall which also sells a good bowl of peanut porridge. :)

    To be honest: thank goodness for the cool(er) weather!

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  10. What a sky! What a breakfast!
    It would definitely make any weather bearable!

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  11. I want me a bowl of that hot and greasy grub too, sounds perfect on cold rainy days. Have a nice day Ju! :)

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  12. I wish someone would cook this for me every morning =)

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  13. I must some of this soon since I can't have it at my doorstep. It was a recipe sent by my mum.

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  14. The egg on the fried rice noodles is eye-catching! Great shot!
    That's the good side of cooking breakfast at home, adding more good extras on top!

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  15. Ju, what a great way to wake up in the morning with this type of breakfast. Wish I had it this morning cause the weather was really miserable today. It rained practically the whole day and I really wished it was the weekend.

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  16. Love to have this every morning Ju.
    I think this is also called "economic noodles" in Malaysia :)

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  17. Nice way to end up starting the day! Mmmm...

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  18. Breakfast is my fave meal...this makes me so hungry again...

    Is stir fired noodles the direct translation of Char Kway Teow?

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  19. Kway teow with garlic for the breakfast? I love to add more chives!
    Get some rainbow pictures if it rains all day.

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  20. Yum, this looks fantastic! I've never thought about having noodles for breakfast before.

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  21. Love it! Hope the rain has gone, gone away!

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  22. Yum!! I love char koay teow.. in fact, I made some over the weekend for dinner.. I love the addition fried egg like what you did instead of scramble.. :)

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  23. I love breakfast char kway teow, I find it really comforting and a great start, and a lot more fun than toast. Sometimes I add some julienned carrots if I feel bad about starting my day with so much oil. :o)

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  24. Fabulous breakfast :) What a way to start the day!

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  25. What a cute and charming post =) Your lucky family.. you feed them so well! Remind me again how it is you're so slim!!

    Hope you're well Ju...

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  26. Hi thanks for posting this, I have always been wondering how can the hawker fried so yummy kway teow with no ingredients. Very tempted to try it out this Sunday. :)

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  27. Hi LittleTeochew, I have tried the receipe on Sunday, my family loves it. I go with Greenbean + sweet potatoes soup. The kway teow is so yummy that my husband could not stop eating. Thanks for sharing the receipe...
    btw at what point do u add the Eggs to the kway teow, I add it in before the seasoning.

    Thanks!
    Emily

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  28. Clare: I have been well, thank you!

    Emily: Good to hear that your family enjoyed the dish! You are right - I missed out when to add in the beaten eggs. I add them in after the kway teow has been seasoned because I don't like eggs that have been fried too long. So I tend to add them towards the last bit. But there is no "right" or "wrong". Thanks for alerting me to this - already amended the recipe. :)

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