Today I'm making Char Kway Teow or dope hawker-style fried rice noodles. This is a fully halal recipe without pork lard, but I promise you will hardly miss it. In my humblest opinion, you can’t really make good hawker-style Char Kway Teow at home. The char in char kway teow has to come from the grumpy uncle’s wok that hasn’t been washed for like 10,000 years. But you can make something close at home. This is a recipe for 2 servings. Or more realistically, one serving cus I would want all of this to myself. Links: Basic Sambal Dried Chili Paste: https://www.youtube.com/watch?v=Sahb_htEbXk Shrimp deveining trick: https://www.youtube.com/watch?v=DmDyk7m1AU8 -- ingredients: - 300 grams Kway Teow/Rice Noodles - 3-4 Shrimps/Prawns - Fish Cakes - 4-5 Blood Cockles (or like one reckless spoonful) - 2 Eggs - Bean Sprouts/Taugeh - Chives/Koo Chye - Green Veg - Bird's Eye Chili/Chili Padi (optional if you don't want spice) - 1-2 tbsps Sambal Dried Chili Paste (depending how spicy you want) - 2 tbsps Dark Sweet Soy Sauce/Kicap Manis - 1 tbsp Light Soy sauce - Garlic - Lots of Oil

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