If you love Asian food, Char Kuey Teow, a famous and very popular Malaysian street food is heavenly. Once you’ve tried it, you’ll crave it and dream about it. Its heady aroma, spicy complex flavors and textures are downright addictive. It doesn’t matter how many times you eat it, you’ll want MORE, it’s that good.
My mom used to make Char Kuey Teow on special occasions and it became one of my family’s all time favorite dishes. Today is one of those special occasions because it would have been my mom’s 90th and I wouldn’t be teaching wok cooking if it weren’t for her!
I didn’t make the Char Kuey Teow in this post, I was acting as sous chef for my sister so I could watch, take photos, shoot videos and learn all the secrets to share with you! It’s a lot of work but with 3 sisters prepping, it’s not as intimidating, so invite your family and friends to lessen the load, it’s always much more fun cooking together.
If you follow these tips, you’ll get a better chance of success! It’s the same approach I teach in wok cooking…
1. use good, fresh ingredients
2. use a well seasoned, lightweight cast iron wok for better wok hei (high heat) Otherwise, a cast iron skillet but definitely NOT nonstick because it can’t withstand high heat required to make this dish!
3. high heat is ESSENTIAL, preferably gas not electric…
– so the noodles don’t stick and get all goopy
– to get that wonderful umami flavor when soy sauce hits the heat
4. Make small batches, the smaller the better the results. In Penang, they make enough for only one person at a time and it’s perfect every time!
Visit Char Kuey Teow Pork Jerky for tips and substitutions which are all part of being a Wok Star and my mom would have approved, she used to do that too and no one was the wiser. Make Char Kuey Teow your memory anchor for good times and I would love to hear how your dish turns out?
Char Kuey Teow was a perfect fit for this month’s Let’s Lunch theme for a summer dish from our childhood memories. Whenever I eat this dish, all my childhood memories start flooding back, like my family at the beach or at a picnic and having a fantastic time. But my best and favorite memory is of cooking with my sisters and mom, giggling and having a blast!
Let’s Lunch is a monthly virtual gathering of foodies from all over the world and take turns hosting with a theme. Anyone can join, just use #letslunch on twitter and someone will reach out to you or leave a comment below. Check out other Let’s Lunchers’ posts, they’re always an interesting read…
Betty Ann‘s Suam Na Mais (Corn Soup with Shrimp and Spinach) at Asian in America
Eleanor‘s Mom’s Malaysian Char Kuey Teow at Wok Star
Grace‘s Mung Bean Popsicles at HapaMama
Karen‘s Watermelon Salt Water Taffy at GeoFooding
Linda‘s Auntie Number One’s Fresh Peach Ice-Cream at Spicebox Travels
Lisa‘s Aunty Myrna’s Cabbage Rolls at Monday Morning Cooking Club
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Cooking with Wok Star Video, Dr. Eric's Chicken Bok Choy Stir Fry
COOKING WITH WOK STAR VIDEOS
Showcasing YOU!
For our second Cooking with Wok Star videos, we’re featuring OBGYN, Dr. Eric Runyon who has taken wok cooking to a whole new wok-o-sphere! We discussed how his ‘operations’ are similar to prepping for a meal, ha, ha…
We’d LOVE to hear from you if you own my Wok Star Kit and Stir Fry Gas Stove setup and want to be featured, see below for details.
Cooking with Wok Stars – Dr. Eric from Wok Star on Vimeo.
Behind the Scenes photo gallery…
Wok Stars, it’s your chance to show off your personal spin with ethnic dishes or a unique wok creation! This video is a little personal story about who you are, what you do, how you got into wok cooking, a cute story about your Wok Star experience. You’ll be able to show it to your family and friends and get some street cred!
So if you’re up for it, email me wokstar at eleanorhoh dot com. You’ll get a nice surprise swag bag full of goodies for being in our Cooking with Wok Star video!
Check back for more Wok Stars! Next up interior designer, Carolina.
Zara Castany, a film grad and a Wok Star is my producer/director and editor. We’re trying to figure out how to feature her in one of these! Guess, we’ll have to switch positions.
Why Grill and Stir Fry in one dinner?
Why Grill and Stir Fry in one Dinner? This simple weeknight dinner idea will make you a rock star! Grilling a batch of protein is a very efficient way to produce many meals and while your meat is grilling, you can fry up a medley of vegetables. This is one of my favorite weeknight dinners, simple and stress free and done in 1/2 an hour.
GRILLING VS ROASTING
My preference is grilling rather than roasting. I like the texture better, meat is crispy outside and tender inside and colors come out so much brighter. Grilling uses same technique as stir frying, high heat seals in the flavors and retains the colors.
MIX EAST AND WEST
It’s so easy to stir fry whatever vegetables I find in my fridge. Stir frying isn’t just for an Asian dinner, you can fry veggies to go with western style grilled meats, it’s nice to mix and match east and west! There are no boundaries when it comes to cooking and you’ll be surprised at how well this works, try it.
GRILLING IDEAS:
1. big joints of meat will last many meals!
2. salmon, pork shoulder (one of my favs), pork belly, leg of lamb, organic chicken thighs, skirt steak, tofu, etc.
3. cut in different ways: chunks for lunch, strips if I use in a stir fry and slices for dinner.
4. bring for lunch to work with a salad, you’ll be the envy of your colleagues.
BEST SEASONINGS FOR GRILLING MEAT?
I find dry spice rubs work best as wet marinades tend to make meat tough and chewy (same with stir frying meat.)
My current favorite spice rub!
Indian Garam Masala, Rooster Spice, Indonesian Ayam & Yucatan Rojo BBQ Rub from World Spice. (very fresh & flavorful)
STEP BY STEP
1) while broiler is heating up
2) rinse meat under cold water, pat very dry with paper towels (if wet, will render meat tough & chewy, same for a stir fry!)
3) slather avocado oil on meat
4) sprinkle celtic sea salt and spice rub to cover meat completely on both sides
5) zing under broiler on top rack close to the heat with door OPEN! Many didn’t know NOT to close the door, you’ll be steaming it and won’t have grilled results. Unless meat touches the grill rack, then move down one shelf
SIMPLE RULES TO GRILLING
1. You will smell the incredible aromas from meat grilling, usually in about 10 minutes.
2. When the first side gets nice and toasty with crispy edges, flip it over. Second side won’t take as long and also depends how thick the cut is. When golden and slightly crispy round edges, stick a fork or steel skewer in the thickest part to test if done. If there’s blood running, it’s still a bit rare so I switch the heat off and let it sit under the broiler. If you cook till there’s no blood, it’s overdone, cause meat continues cooking.
3. Stir fry your veggies while meat is grilling. See below for veggie combinations and how to do it!
4. Let the meat rest about 5 minutes before carving and digging in, ENJOY!
Looking for more ideas…
4th of July, Spicy BBQ Hoisin Spare Ribs
Grilled Hoisin Pork Chop with 3 different veggie sides
Grilled salmon and stir fry bok choy
Grilled Swordfish with stir fry zucchini