Tuesday, February 1, 2011

Char Kway Teow

Wow, it's been a while since i've blogged some recipes! A friend reminded me that she liked to get recipe ideas from here, so I will keep on posting when I remember.
Over the weekend, I went to T&T to take advantage of some of the CNY sales, so we'll be indulging in Asian food all week. Sunday night, I made enoki beef rolls and char kway teow. Char kway teow is a really popular dish in Singapore, and during my visit there last February, I ate my fair share in the food courts...ahh...Singaporean food courts...I miss you! Here's my recipe for char kway teow. Enjoy.

1 package of fresh ho fun (rice) noodles (you must use these the same day as you buy them, or they get hard and dried out)
1/2 lb thinly sliced beef
1 clove minced garlic
1 inch minced peeled ginger
2 cups bean sprouts
2 cups spinach
2 green onions chopped

1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp kecap manis (thick sweet soy sauce or sugar if you can't find it)
1 tbsp sesame oil
1 tbsp cornstarch
1/2 cup beef stock

In a colander, gently wash noodles under hot tap water, carefully separating them.
Mix ingredients for sauce in a measuring cup and set aside.
Heat oil in a wok or large frying pan on med/high heat and fry garlic and ginger quickly until fragrant. Add beef, and stir fry until cooked. Add beansprouts, and saute until softened. Gently stir in noodles and cook through. Add spinach to wilt gently and pour sauce over, while tossing gently. Just before serving, sprinkle with green onions and give a final gentle toss.

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