A Traditional (and easy!) Singaporean Noodle Dish: Kway Teow

I asked my Singaporean friend at Le Cordon Bleu, Christine, to teach me a typical Singaporean noodle dish. The next Monday at school, she brought in homemade kway teow and let me have a taste, and I told her I wanted to learn it!



The next Sunday she came over. We went to an Asian grocer, picked out all of the ingredients with her expert guidance, and came home and cooked a delicious, and surprisingly simple dish.



Kway Teow
Makes two servings

Ingredients
400g fresh ho fun (or 200g dry)
3 cloves of garlic, finely chopped
100g of bean sprouts
20g (5-6 stalks) of Chinese chives, cut into two inch pieces
100g fish cake or shrimp/chicken/beef/tofu/pork
2 tbsp vegetable oil or canola oil
2 eggs
1 ½ tbsp dark soy sauce
1 ½ tbsp sweet soy sauce
1 tbsp sweetish chili sauce (not too sweet!)
1 tbsp regular soy sauce (or more to taste)

First, lets take a look at some of the ingredients... I certainly wasn't familiar with all of them!



Three types of sauce... to the left, the chili sauce, in the middle, the sweet soy sauce, and on the right, dark soy sauce.



Chinese chives aka garlic chives... they are beautiful and mild tasting, and have a hint of garlic taste.



Dry ho fun. Needs to be cooked like pasta until al dente (probably about 5 minutes depending on what variety you get).



Fresh ho fun. Separate them in warm water.



Fish cake. A commonly used ingredient in Asian cooking. Any sort of protein can be used though.





Prepped fish cake, chives and garlic.

Now for the method. Heat the oil until it's extremely hot, even smoking. Add the garlic, and stir in the pan until fragrant (about 30 seconds). Do not let the garlic burn!





Crack the eggs and add them to the pan. Don't stir until they start to look brown around the edge. Then, break the egg up and stir until cooked through.



Add the fish cake, or whatever protein you are using, and cook accordingly.



The next step is to add the noodles. Be gentle stirring so that the noodles do not break. Heat through.



Next, add the dark soy sauce, sweet soy sauce, chili sauce and regular soy sauce. Stir thoroughly. Taste a noodle to check the seasoning, and look at the color. For more color, add more dark soy sauce. For more heat, add more chili sauce. For more sweet/smokey flavor, add more sweet soy sauce. And for more saltiness, add regular soy sauce.



Add the bean sprouts and stir through. Cook them for about one minute. They add crunch and texture to the dish, so don't cook them too much or they will become soft. Finally, add the chives. Turn off the heat, and stir the chives until distributed evenly. Serve piping hot.

Broccoli Cauliflower Dish

Ingredients: 1 small cauliflower, 1 small broccoli, salt, mozzarella, 5 sun-dried tomatoes, grated cheese,

Preheat the oven to 180 degrees. Cut the cauliflower and broccoli in florets. Boil the cauliflower and broccoli florets al dente in water with some salt. Drain the cauliflower and broccoli and put it in an ovenproof dish. Cutt 5 sun-dried tomatoes in slices and sprinkle this over the dish. Sprinkle also with mozzarella and grated cheese. Place the ovenproof dish about 20 minutes in the oven. Enjoy!

Chicken Potato Dish

Ingredients: 450 grams small potatoes, 100 gram dices bacon, 1 chicken breast, salt, pepper, rosemary, 100 ml white wine,

Number of persons: 2

Bake the potato on medium heat golden brown. Bake in a different pan 100 gram diced bacon crisp. Add when the bacon is crunchy 1 diced chicken breast and cook the chicken breast golden brown. Add the chicken breast and bacon to the potatoes. Bring the potatoes to taste with salt, pepper and rosemary. Take 100 ml white wine, bring to the boil to evaporate the alcohol. Let it simmer 10 minutes on low heat. Serve with green beans for example. Enjoy!

Marrowfat Peas Potato Dish

Ingredients: 250 gram diced bacon, 450 grams potato slices, 1 onion, 200 grams marrowfat peas (jar), salt, pepper,

Number of persons: 3

Bake in a hot wok 250 gram diced bacon crispy. Meanwhile cut 450 gram potato slices into smaller pieces. Add the potato slices with 1 chopped onion to the bacon. Bake the potatoes brown. Drain the marrowfats and add to the potatoes. Bring to taste with salt and pepper. Stir fry briefly on high heat and then lower the heat and leave to simmer for about 10 minutes. Enjoy!

Marrowfat Peas Dish

Ingredients: 1 leek, 75 grams grated carrot, 100 grams diced ham, 1 jar marrowfat peas, 150 ml chicken stock, 1 tablespoon apple spread, salt, pepper,

Number of persons: 3

Stir fry in hot oil 1 sliced leek, 75 grams grated carrot and 100 grams diced ham until the leek has softened. Add 1 jar drained marrowfats peas, 150 ml chicken stock and 1 tablespoon apple spread. Bring to the boil while stirring. Season to taste with salt and pepper. Let it simmer for about 15 minutes on low heat. Serve with sliced potatoes. Enjoy!

Broccoli Dish

Normally I use the ActiFry for potatoes and chips, but today after a busy and warm day I put also the vegetables in for dish dish.

Ingredients: 1 broccoli, 1 carrot, salt, 450 grams small potatoes, 1 onion, 200 grams diced ham,

Number of persons: 3

Cut the broccoli into roses and blanche it with 1 diced carrot in water with salt (otherwise the vegetables stay to hard in the ActiFry). Meanwhile do 450 grams small potatoes and 1 chopped onion in ActiFry and turn the ActiFry on for about 15 minutes. Add 200 grams diced ham, the broccoli and carrots and turn the ActiFry on for another 15 minutes. Bring to taste with salt and pepper. You stir fry this too! Enjoy!

Pasta Dish with Corn and Marrowfat Peas

Ingredients: farfalle, salt, 1 onion, 1 garlic clove, thyme, 1 small tin corn, 1 small jar marrowfat peas, 1 tin diced tomatoes, 150 ml stock, mozzarella, grated cheese,

Number of persons: 3

Preheat the oven to 180 degrees. Boil the farfalle al dente in boiling water with salt. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme until the onion is soft. Add 1 small tin of corn, 1 small jar marrowfat peas, 1 tin diced tomatoes and 150 ml vegetable stock. Heat about 10 minutes on medium heat. Stir the farfalle through. Put all in an ovenproof dish and put pieces of mozzarella and grated cheese over it. Place the ovenproof dish about 15 minutes in the preheated oven. Enjoy!

Pasta Dish

Ingredients: 250 grams diced bacon, 1 onion, 2 garlic cloves, 1 yellow pepper, 50 grams butter, 50 grams flour, 500 ml milk, pepper, 1 tin diced tomatoes, 200 grams grated cheese, macaroni,

Number of persons: 4

Preheat the oven to 180 degrees. Bake in a hot frying pan 250 gram diced bacon until crisp. Add 1 chopped onion, 2 chopped garlic cloves, 1 sliced yellow pepper. Stir until the onion has softened. Melt in a pan 50 grams butter. Add 50 grams flour and cook short. Add gradually 500 ml milk. Bring to the boil and then remove from the heat. Add 1 tin diced tomatoes and 150 grams grated cheese. Bring to taste with salt and pepper. Mix the sauce with the bacon, onion and peppers and about 300 grams macaroni. Do this in an ovenproof dish. Sprinkle the rest of the grated cheese over it. Place the ovenproof dish about 25 minutes in the preheated oven. Enjoy!