Recipe(tried): Teo Chew wet fried Kway teow (for Lily)

Hi Lily,

I spoke to my mother-in-law last night when she called. She gave a brief instruction on how to do the Teo Chew wet fried kway teow (The official name of the dish you are after). And thanks for sharing your recipe with me. eggy/m'isa
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Kway Teow = rice noodles = Hor Fang (Ho Fan)

Teo Chew Wet Friend Kway Teow

Prepare the Kway Teow:
You crush about 2-3 cloves of garlic. Fry the fresh kway teow (about 150g for each person) with some oil in a hot wok till the edges of the kway teow are browned (charred) lightly. Stirring all the time or else the kway teow will be stuck to the wok. Take the kway teow out to a large serving plate.

Make the sauce:
You can have choice of chicken meat, pork, some prawns or small white fish fillets if you like. Marinate them according to your taste. She normally uses Hwa Tiew Wine (Chinese cooking wine), light soy sauce, brown sugar and some tapioca starch. (I was told that light/dark soy sauces are banned in Canada??? Not sure. But you may just use regular soy sauce if that’s convenient…)
Must have a pot of good homemade chicken/fish stock (well, that’s her words so you do whatever suits you.) Mince a bit more garlic. Get some choy sum (the ones from Hong Kong for best result.) Break a couple of eggs. Lightly beaten. Have soy sauce (she has the 2 kinds, one for dark color, one for the saltiness.) and sugar ready. If you like some oyster sauce, it is also ok.
Heat the wok till hot and smoky. Fry the garlic in hot oil with low heat (turn down the fire once you add the garlic in.) When the garlic is lightly browned, add in the meat and fry the meat till well browned. Pour in your best stock. Cook till bubbly then toss in the fried kway teow. Add seasoning to taste. Add in the vegetables. Add a bit of tapioca + water mixture to thicken the sauce if it’s not saucy enough. Add in the beaten egg in one stream. Then it’s done.
She normally fry some extra minced garlic for those who like it. As my father-in-law is a Teo Chew, he prefers the entire sauce to be light in color, a bit transparent so she is quite light-handed on the dark soy sauce… The Kway Teow must be charred properly as it gives the distinct taste that makes this dish stand out from the normal once.