Saturday, September 25, 2010
Fried Kue Teow
June of 2009
Fried Kue Teow also known as char kway teow,or stir-fried rice cake strips. This morning, I decided to cook another variety and basically means using the vegetables available in my fridge. But the basic of cooking this "unhealthy" meal (as referred to some who is health conscious) remains the same. The only thing that is missing from this recipe is the cockles. Anyway, the taste for this recipe stays delicious.
1 packet flat kue teow
2 cups shredded carrots
1 yellow patty pan summer squash
1 cup dice fresh tomato
4 sweet mini peppers
2 tablespoons sambal blend (cherry hot peppers, onion, garlic, shrimp paste, ginger)
2 tablespoons teriyaki marinade
1 tablespoon dark soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons olive oil
2 eggs as side dish
Warm the flat kue teow in microwave for 1 minute.
Cut into ½ inch strips. Set aside.
Dice the patty pan squash.
Cut and remove the seeds from the sweet mini peppers.
In a big wok, heat olive oil on medium high.
Add carrots, patty pan squash, and diced tomato.
Add blended sambal, soy sauce, teriyaki and Worcestershire sauce.
Cook carrot until soften and oil bubbling and comes to surface.
Lay down the cut flat rice sheets over the mixture.
Gently mix the spices with the kue teow.
Let the kue teow cook for 5 minutes.
Turn off the stove.
In a separate pan, heat olive oil. Fry one egg at a time.