Char Kway Teow


Char Kway Teow


September 25, 2014


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  • 3 - 4 Servings


2 tsp Minced Garlic

100g Bean Sprout

1 pcs Fish Cake, Sliced

¼ tsp Salt

1 tbsp Sweet Soya Sauce

1 pcs Egg, Cooked and Shredded

50g Cockles

1 tsp Fried Shallots

150g Cai Sim

Spring Onion

Red Chilli

1 pkt (420g) Kang Kang Kway Teow


Heat oil in wok, and brown chopped garlic and shallots till fragrant.

Stir fry fish cake, bean sprouts and green vegetables.

Add Kang Kang Kway Teow, stir fry gently and season with sweet soya sauce and salt to taste.

Add in a beaten egg and fresh cockles (if desired).

Garnish with spring onion and red chilli strips. Serve hot.


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