Receta Char Kway Teow (Stir Fried Rice Noodles)
| Raciónes: 4 |
Ingredientes
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Direcciones
- Nothing is more fascinating and delicious than eating at the open- air street hawker centers in Asia, particularly in Singapore. Each stall serves a specialty, typically an honest, unpretentious, home-style dish for $1 to $3 a plate.
- This rice noodle dish is hawker food at its best. If done right, its fragrance will tell you how good it's going to be as soon as it arrives at your table. Singapore hawkers will use whatever seafoods are available, including cockles and sliced fish cakes in addition to those suggested in this recipe. Feel free to experiment.
- Steam the sausages for 10 min. Cut them in thin diagonal slices. Toss the shrimp with 1/2 tsp. of the salt. Let them stand for 10 min, rinse well with cool water, drain, and pat dry.
- Cut the squid into 1/4 inch rings and tentacles. Cut the barbecued pork into 1/4-inch-thick slices. Combine the white pepper, soy sauces, and oyster sauce in a bowl; set aside.
- Just before cooking, put the noodles in a large bowl and pour boiling water over them. Stir gently with chopsticks to separate the strands, drain, and shake off the excess water.
- Preheat a wok; when warm, add in 2 Tbsp. of the oil. Add in the remaining 1/2 tsp. salt and the garlic, shallots, and chiles and cook over medium-high heat till the garlic is golden.
- Increase the heat to high and toss in the shrimp and squid; stirfry till the shrimp turn bright orange and the squid looks opaque white, about 2 min. Add in the sausage slices, barbecued pork, bean sprouts, and cabbage; toss and stir till the vegetables begin to wilt. Remove everything in the wok to a platter and set aside.
- Add in the remaining 2 Tbsp. of oil to the wok; when warm, toss in the well-liquid removed noodles. Gently toss and flip the noodles to heat them through. Be careful not to break them; it is okay if they brown slightly. Push the noodles up the sides of the wok to make a well in the middle; pour in the soy sauce mix, then toss the noodles gently to sauce them proportionately. Make a well again and break the Large eggs into the middle. Without mixing them with the noodles, scramble the Large eggs lightly. When the Large eggs begin to set, add in the green onions and return the seafood mix. Gently toss together to reheat and mix. Serve warm, with a warm refrigeratesauce for seasoning to taste.
- Garnish with coriander sprigs.
- NOTE: Both here and in Asia, fresh rice noodles are usually purchased rather than made at home. Look for them in Asian markets or possibly Chinese take-out dim sum shops. This dish can be prepared with dry rice noodles; however, it is worth taking the time to seek out the fresh variety.
- Make certain which your wok is well seasoned or possibly the fragile rice noodles will break apart and stick to the pan. Although I hesitate recommending which you cook with a non stick wok or possibly skillet, they will work fine if you are more comfortable with them.
- TECHNIQUE NOTE; To clean squid, start by separating all the tentacles from the heads, cutting across as close as possible to the eyes. Squeeze out and throw away the hard, pea sized beak in the center of each cluster of tentacles. Rinse the tentacles and drain them in a colander. Grasp the mantle (the saclike "body" of the squid) in one hand and the head in the other and pull apart; the entrails will pull out attached to the head. Pull the transparent quill out of each mantle. Throw away everything but the tentacles and mantles. Running a little water into each mantle to open it up, reach in with a finger and pull out any entrails remaining inside. (Working over a second colander to catch all the debris will make cleanup easier.) You can remove the spotted outer skin or possibly leave it on (I prefer to remove it).
- Transfer the cleaned mantles to a cutting board, slice them crosswise to the desired size,and add in them to the tentacles in the colander.
- Give everything another rinse and drain thoroughly.
- Makes 4 to 6 servings