@sigma_for_life3: Shunfu mart Char Kway Teow ! It was from the old Lakeview hawker centre that I tasted this same style ( 30 years ago ) ! It’s the sweet type and I’m quite addicted to it . So let’s try to do the typical Singapore Char Kway Teow . Sauce — mix first • 1 tbsp dark soy • 2 tbsp kecap manis / sweet sauce • 1 tbsp light soy • 1 tsp fish sauce • 1 tbsp sambal chilli paste • Pinch sugar + white pepper You need • 400 g fresh kway teow + 100 g yellow mee (or all kway teow) • 3 tbsp pork lard or oil + crispy lard bits if you have them • 3 garlic cloves, minced • 1 lap cheong, soaked, casing off, sliced on the diagonal • 1 fish cake, sliced • 8–10 prawns, shelled • 2 eggs • 150 g bean sprouts • 3–4 stalks garlic chives (ku chai), 5 cm lengths • 2–3 tbsp shelled cockles (optional — add last) • Lime + extra sambal to serve Cook 1. Loosen the noodles so they don’t clump. 2. Smoking-hot wok. Lard in. Garlic 10 seconds. Chilli paste in. 3. Lap cheong, fish cake, prawns until the prawns just turn pink. Push aside. 4. Noodles down. Sauce on. Press into the wok so the edges catch wok hei. Toss hard until dark and glossy. 5. Make a well, scramble the egg, fold through. 6. Taugeh and chives — 20 seconds, still crunchy. 7. Cockles and lard bits last, heat off so the cockles stay juicy. Plate immediately. Lime + sambal. Home notes • Fresh kway teow beats dried. If the sheets are cold and stuck, loosen with a splash of water. • Just use normal oil. Still good, less hawker. • Skip cockles if you can’t get fresh ones. Don’t use canned. By the way the recipes are for 2 plates . 1. Chef intro 2. Lard, garlic, chilli — wok smoking hot 3. Lap cheong, fish cake, prawns 4. Noodles + dark sweet sauce — toss until the edges char 5. Egg, taugeh, chives, cockles last #shunfumart#hawkercentre#charkwayteow#Recipe#singaporefood

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Sunday 20 September 2026 07:52:09 GMT