Yuen Chun Malaysian Favourites Sauce for Char Kuey Teow 80g
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Oyster Extract, Soy Sauce (Water, Soy Beans, Salt, Wheat Flour), Sugar, Water, Caramel, Fish Extract, Spices, Salt, Contains Thickener and Acidity Regulators as Permitted Food Conditioner, Contains Disodium 5′- Ribonucleotides and Yeast Extract as Permitted Flavour Enhancer, Contains Permitted Flavouring Substance, Contains Permitted Preservative
Contains Molluscs, Soy, Fish and Wheat
May contain traces of Sesame, Mustard and Crustacean due to manufacturing methods
Made in Malaysia
Preparation and Storage
Char Kuey Teow
Ingredients (Serves 2 to 4)
500g kuey teow (fresh flat rice noodles)
200g bean sprouts
80g garlic chives, cut into 3 – 4 cm length
20 pieces sliced fish cakes
8 fresh prawns, shelled
5 cloves garlic, chopped
3 eggs, beaten
2 tbs cooking oil
1. Heat oil, add in garlic and stir fry till aromatic.
2. Add in fish cakes and prawns, stir fry till half cooked, add in bean sprout and garlic chives. Stir fry till prawns are fully cooked.
3. Add in kuey teow, Sauce for Char Kuey Teow and water. Stir fry till almost dry. Add in beaten eggs and toss with kuey teow till fully cooked and serve.
Tips : Add thinly sliced cooked Chinese sausages to enhance the taste and appearance of this dish.
Preparation and Usage
Shake well before use.
Store in cool and dry place.
Refrigerate after opening and consume within 3 days.
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