{"id":12503,"date":"2018-05-03T21:21:45","date_gmt":"2018-05-03T13:21:45","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=12503"},"modified":"2018-10-22T16:23:59","modified_gmt":"2018-10-22T08:23:59","slug":"char-kway-teow","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/char-kway-teow\/","title":{"rendered":"Char Kway Teow (Fried Kway Teow)"},"content":{"rendered":"<div>\n<p class=\"p1\"><div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-12504\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/ppb922wy_Oo?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div><\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-13073\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square.jpg\" alt=\"Char Kway Teow - Square\" width=\"680\" height=\"680\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square.jpg?v=1592144287 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square-300x300.jpg?v=1592144287 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square-100x100.jpg?v=1592144287 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square-600x600.jpg?v=1592144287 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square-150x150.jpg?v=1592144287 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square-500x500.jpg?v=1592144287 500w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square-320x321.jpg?v=1592144287 320w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<\/div>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>In case you have missed us, we are back! This time with a brand new recipe: the crowning jewel of Singapore hawker paradise &#8211; Char Kway Teow!<\/p>\n<p>Its been almost a month since we published our last recipe, but its been for good reason though, as we have been taking some time to experiment with different recipe video formats from the usual. Today&#8217;s post is the culmination of our month-long experiment!<\/p>\n<p>In fact, this Char Kway Teow recipe will be the first in our new mini series of &#8220;10-minute Cooking Tutorials&#8221; where I (Bee Leng) will bring you into my kitchen, and guide you through the often daunting process of purchasing and prepping ingredients, and the cooking of the dish.<\/p>\n<p>We hope that you enjoy this mini series and that you will give us feedback on our video!<\/p>\n<p><strong><img decoding=\"async\" class=\"alignnone size-full wp-image-13052\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Portrait.jpg\" alt=\"Char Kway Teow - Portrait\" width=\"680\" height=\"1209\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Portrait.jpg?v=1592144292 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Portrait-600x1067.jpg?v=1592144292 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Portrait-169x300.jpg?v=1592144292 169w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Portrait-382x680.jpg?v=1592144292 382w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/strong><\/p>\n<p>Another piece of good news! We just received word that The Burning Kitchen has been ranked among the <a href=\"https:\/\/blog.feedspot.com\/chinese_food_blogs\/\">top 20 Chinese Food Blogs by Feedspot<\/a>. Here&#8217;s the e-medal that we received, and we want to dedicate this to all our readers! If you want to be part of our Home Cooking community, you are most welcome to join our <a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\">TBK Home Cooks Facebook Group<\/a> where you can ask any cooking question, and learn \/ share recipes and cooking tips with others in the group!<\/p>\n<p><a title=\"Chinese Food blogs\" href=\"https:\/\/blog.feedspot.com\/chinese_food_blogs\/\"><img decoding=\"async\" src=\"https:\/\/blog-cdn.feedspot.com\/wp-content\/uploads\/2017\/05\/Chinese-Food-transparent_216px.png\" \/><\/a><\/p>\n<h1><\/h1>\n<h1><span style=\"color: #ad0922;\">TRICK OF THE TRADE<\/span><\/h1>\n<p>Back to the star of today&#8217;s post! To me, a good Char Kway Teow must always have 2 ingredients, without which Char Kway Teow simply wouldn&#8217;t be Char Kway Teow. And these 2 ingredients are<i> <\/i>&#8230;.<\/p>\n<h2>1. Pork Lard<\/h2>\n<p>Though it&#8217;s not the healthiest, Char Kway Teow without pork lard and pork oil would simply not be the same. One essential step in the process is frying the pork lard to light golden crispy perfection.<\/p>\n<p>Controlling the fire is crucial to ensure that the pork lard does not get burnt. If you are not quick enough, or you wait until it turns brown, the lard will have a tinge of the bitter burnt taste which will spoil the dish.<\/p>\n<p>After frying the lard, you will be left with a generous amount of pork oil which is deliciously fragrant and decadent! You can use some of it to fry the char kway teow to taste the difference!<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-12503 gallery-columns-2 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-1-680x383.jpg?v=1592144288\" class=\"attachment-large size-large\" alt=\"A plate of pork fat and another plate of chinese sausage\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-1.jpg?v=1592144288 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-1-600x338.jpg?v=1592144288 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-1-300x169.jpg?v=1592144288 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-1-480x270.jpg?v=1592144288 480w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"343\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cooking-Steps-10-e1525351921306-680x382.jpg?v=1592144291\" class=\"attachment-large size-large\" alt=\"Char Kway Teow - Cooking Steps (10)\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cooking-Steps-10-e1525351921306.jpg?v=1592144291 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cooking-Steps-10-e1525351921306-600x337.jpg?v=1592144291 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cooking-Steps-10-e1525351921306-300x169.jpg?v=1592144291 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cooking-Steps-10-e1525351921306-480x270.jpg?v=1592144291 480w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cooking-Steps-5-680x383.jpg?v=1592144294\" class=\"attachment-large size-large\" alt=\"Char Kway Teow - Cooking Steps (5)\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cooking-Steps-5.jpg?v=1592144294 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cooking-Steps-5-600x338.jpg?v=1592144294 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cooking-Steps-5-300x169.jpg?v=1592144294 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cooking-Steps-5-480x270.jpg?v=1592144294 480w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-680x383.jpg?v=1592144293\" class=\"attachment-large size-large\" alt=\"A bowl of fried pork lard\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard.jpg?v=1592144293 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-600x338.jpg?v=1592144293 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-300x169.jpg?v=1592144293 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-480x270.jpg?v=1592144293 480w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<h2>2. Fresh Cockles<\/h2>\n<p>Fresh cockles are a must when it comes to Char Kway Teow or Laksa.To open the cockles and extract the meat, there are 2 main ways of doing this.<\/p>\n<p>The first is to blanch them briefly in hot water. This cooks the cockles and causes them to open up on its own. This is also perfect if you plan on having cockles whole, with just some sambal on the side for dipping.<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-12503 gallery-columns-2 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/char-kway-teow\/char-kway-teow-cockle-opener-4\/'><img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"342\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-e1525352017353-680x381.jpg?v=1592144296\" class=\"attachment-large size-large\" alt=\"Char Kway Teow - Cockle Opener\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-e1525352017353.jpg?v=1592144296 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-e1525352017353-600x336.jpg?v=1592144296 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-e1525352017353-300x168.jpg?v=1592144296 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-e1525352017353-480x270.jpg?v=1592144296 480w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/char-kway-teow\/char-kway-teow-cockle-opener-2-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-2-680x383.jpg?v=1592144292\" class=\"attachment-large size-large\" alt=\"Char Kway Teow - Cockle Opener (2)\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-2.jpg?v=1592144292 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-2-600x338.jpg?v=1592144292 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-2-300x169.jpg?v=1592144292 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-2-480x270.jpg?v=1592144292 480w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/char-kway-teow\/char-kway-teow-fresh-cockles-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Fresh-Cockles-680x383.jpg?v=1592144293\" class=\"attachment-large size-large\" alt=\"Char Kway Teow - Fresh Cockles\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Fresh-Cockles.jpg?v=1592144293 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Fresh-Cockles-600x338.jpg?v=1592144293 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Fresh-Cockles-300x169.jpg?v=1592144293 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Fresh-Cockles-480x270.jpg?v=1592144293 480w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/char-kway-teow\/char-kway-teow-cockle-opener-1\/'><img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-1-680x383.jpg?v=1592144292\" class=\"attachment-large size-large\" alt=\"Opening cockles with clam opener over small bowl\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-1.jpg?v=1592144292 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-1-600x338.jpg?v=1592144292 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-1-300x169.jpg?v=1592144292 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-1-480x270.jpg?v=1592144292 480w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>If you want to fry them, as in the case of Char Kway Teow, a better method is to use a cockle\/clam opener to open the shell and then scrape out the meat. I bought mine from Thailand but you may be able to find this item in stock for this in your local pots and pans shop.<\/p>\n<p>For instructions on cockles, please read the Recipe Tips at the end of the recipe card.<\/p>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li><strong>It&#8217;s sinfully, decadently delicious!\u00a0<\/strong>The freshness of the ingredients and the flavourful pork oil, with the wok-hei flavour, makes a powerful combination.<\/li>\n<li><strong>It&#8217;s a great party dish!<\/strong> Make these for friends to share, and let them be amazed at your hawker skills!<\/li>\n<\/ul>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE CHAR KWAY TEOW?\u00a0<\/span><\/h1>\n<p>Wash the cockles several times to get rid of the mud and sand. (see tips)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13055\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-1.jpg\" alt=\"Opening cockles with clam opener over small bowl\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-1.jpg?v=1592144292 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-1-600x338.jpg?v=1592144292 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-1-300x169.jpg?v=1592144292 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Cockle-Opener-1-480x270.jpg?v=1592144292 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Wash and cut the pork fat into 1 1\/2 cm squares and set aside.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13069\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-1.jpg\" alt=\"A plate of pork fat and another plate of chinese sausage\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-1.jpg?v=1592144288 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-1-600x338.jpg?v=1592144288 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-1-300x169.jpg?v=1592144288 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-1-480x270.jpg?v=1592144288 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Remove the roots from the bean sprout. Wash and drain.<\/p>\n<p>Soak the sausage in hot water for 10 mins. Remove the casing and slice it thinly diagonally.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13071\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Slice-Chinese-Sausage.jpg\" alt=\"Slicing chinese sausage into strips\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Slice-Chinese-Sausage.jpg?v=1592144288 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Slice-Chinese-Sausage-600x338.jpg?v=1592144288 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Slice-Chinese-Sausage-300x169.jpg?v=1592144288 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Slice-Chinese-Sausage-480x270.jpg?v=1592144288 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Deshell and devein the prawns (see my\u00a0<a href=\"https:\/\/theburningkitchen.com\/how-to-clean-and-prepare-prawns\/\" target=\"_blank\" rel=\"noopener\">post and video tutorial on this here<\/a>). Wash and drain. Marinate the prawns with 1 tsp sugar for 30 mins.<\/p>\n<p>Remove the skin from the garlic and chop finely.<\/p>\n<p>Wash the chives and cut into 5 cm lengths.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13054\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Chives.jpg\" alt=\"Chopping chives on chopping board\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Chives.jpg?v=1592144292 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Chives-600x338.jpg?v=1592144292 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Chives-300x169.jpg?v=1592144292 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Chives-480x270.jpg?v=1592144292 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Slice the fish cake thinly and set aside<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13067\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Fish-Cake.jpg\" alt=\"A bowl of fishcake slices with bowls of chinese sausage and pork fat in the background\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Fish-Cake.jpg?v=1592144289 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Fish-Cake-600x338.jpg?v=1592144289 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Fish-Cake-300x169.jpg?v=1592144289 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Fish-Cake-480x270.jpg?v=1592144289 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Slice the lime into half and chop the chilli finely, then cover with cling wrap and refrigerate.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13038\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Chilli.jpg\" alt=\"Chopping chilli on a chopping board\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Chilli.jpg?v=1592144296 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Chilli-600x338.jpg?v=1592144296 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Chilli-300x169.jpg?v=1592144296 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Chilli-480x270.jpg?v=1592144296 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Prepare pork oil. (see tips) Pour the pork oil into a separate bowl, leaving behind 1 TBsp in the wok.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13051\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard.jpg\" alt=\"A bowl of fried pork lard\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard.jpg?v=1592144293 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-600x338.jpg?v=1592144293 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-300x169.jpg?v=1592144293 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Pork-Lard-480x270.jpg?v=1592144293 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Add in Chinese sausage to fry for 30 secs at low heat until fragrant, then transfer to a plate.<\/p>\n<p>Turn up the heat to medium high and heat 1 TBsp of pork oil in the wok. Next, add in the garlic and fry until aromatic, then add in the kway teow and fry for 2 mins.<\/p>\n<p>Add in the light soya sauce, dark soya sauce, sweet sauce, chives, fish cake and chilli paste (optional). Toss the kway teow to mix well with all the added ingredients.<\/p>\n<p>Push the kway teow to one side of the wok, add 1 TBsp of pork oil to the wok and crack the eggs in it. Using the spatula, spread out the egg and add in 1\/2 tsp fish sauce. Flip the kway teow over the egg and give it a quick stir.<\/p>\n<p>Again, push the kway teow to one side of the wok, add 1 TBsp of pork oil to the wok and add in the prawns. Next add in the bean sprouts.<\/p>\n<p>Push the kway teow to one side, then add in the cockles and 1 tsp of pork oil. Flip the kway teow over the cockles and give it a quick stir.<\/p>\n<p>Sprinkle the water\/prawn stock over the kway teow if it is too dry, and stir well.Finally add back the Chinese sausage and mix well. Turn off the heat immediately. Transfer to a platter and serve with lime and chilli while still hot<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13052\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Portrait.jpg\" alt=\"A plate of Char Kway Teow\" width=\"680\" height=\"1209\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Portrait.jpg?v=1592144292 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Portrait-600x1067.jpg?v=1592144292 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Portrait-169x300.jpg?v=1592144292 169w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Portrait-382x680.jpg?v=1592144292 382w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\"><strong>MARKETING TIPS<\/strong><\/span><\/h1>\n<ol>\n<li><strong>Buy fresh kway teow from the market the same day that you plan to cook.<\/strong> However, if you need buy it in advance, or buying refrigerated versions from the supermarket, its best to blanch the kway teow with hot water and drain dry before frying.<\/li>\n<li><strong>If you&#8217;re only cooking for 2, half the portions.<\/strong> In fact, for a portion size of 4 as per this recipe, I would recommend dividing the\u00a0Fried Kway Teow ingredient into two portions, and fry them separately. It is easier to fry a smaller portion of kway teow so that it would not stick together and the ingredients would not be overcooked.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\"><strong>COOKING TIPS<\/strong><\/span><\/h1>\n<ol>\n<li><strong>Replace pork oil with vegetable oil<\/strong>\u00a0if you prefer a healthier dish. Alternatively, it is best to eat this dish in moderation.<\/li>\n<li><strong>Turn the fire down to low immediately<\/strong> and closely watch the pork lard while continually stirring it once the pork lard starts to turn yellow.Once it turns light golden, it is done and you need to remove it from heat straight away.<\/li>\n<li><strong>Remove the casing of the sausage by soaking it in hot water <\/strong>for about 10 mins as it is made of synthetic material or animal intestines.<\/li>\n<li><strong>Use prawn stock instead of water<\/strong> for extra flavour. To prepare the prawn stock, fry prawn heads and shells with some garlic until aromatic. Add half bowl of hot water to it and let it simmer for a few mins. Discard the shells and pour the prawn stock through a sieve. Save the stock for frying the kway teow.<\/li>\n<li><strong>\u00a0Add Beansprouts towards the end<\/strong> so they still retain their crunchiness. If fried for too long, the beansprouts will become limp instead.<\/li>\n<li><strong>Chives can be omitted<\/strong> if you prefer.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\"><strong>HOW TO PREPARE COCKLES<\/strong><\/span><\/h1>\n<ol>\n<li><strong>Buy fresh cockles from the wet market<\/strong>, but do note that they are normally available only during weekends. They are also sold at certain NTUC and Sheng Siong Outlets.<\/li>\n<li><strong>To assess if the cockles are fresh, check if most of them are open.<\/strong> You can even go a step further and lightly tap on the open cockle. If the cockle closes, it is most definitely alive and fresh! The colour of the cockles should be pinkish red.\u00a0The cockles should also smell fresh. It they are smell bad or look suspect, please do not purchase.<\/li>\n<li><strong>Wash the cockles thoroughly<\/strong> as the shells are covered with sand and mud. Before extracting the flesh, soak the cockles in a tub of water with 2 tsp of salt for about half an hour. This is to purge the sediment trapped inside the cockles.<\/li>\n<li><strong>Remember to keep the cockles refrigerated<\/strong>\u00a0once extracted until needed\u00a0to prevent contamination.<\/li>\n<li><strong>To open the cockles and extract the meat, there are 2 main ways of doing this.<\/strong>\n<ol>\n<li>Put hot boiling onto the cockles for 1 mins. Drain off the water and open the shell with your hands.<\/li>\n<li>Prise open the shell using a cockle opener. (I bought mine from Thailand). Try some of the traditional cookware shops that sell pots and pans, they may carry this item in stock. After opening the shell, remove a small lump of mud inside the cockles with your thumb, and use the shell to scrape the meat out.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY\u00a0<\/strong><\/span><span style=\"color: #ad0922;\"><strong>MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: Skip the eggs in this recipe.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: Skip the fish cake in the recipe.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>: Use gluten-free condiments and sauces.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"https:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>:\u00a0Skip the cockles in the recipe.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <span style=\"text-decoration: underline;\"><a href=\"#video\">VIDEO<\/a><\/span> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-12504\" class=\"wprm-recipe-container\" data-recipe-id=\"12504\" data-servings=\"6\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square.jpg?v=1592144287\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square-150x150.jpg?v=1592144287\" class=\"attachment-150x150 size-150x150\" alt=\"Char Kway Teow - Square\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square-150x150.jpg?v=1592144287 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square-300x300.jpg?v=1592144287 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square-100x100.jpg?v=1592144287 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square-600x600.jpg?v=1592144287 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square-500x500.jpg?v=1592144287 500w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square.jpg?v=1592144287 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/05\/Char-Kway-Teow-Square-320x321.jpg?v=1592144287 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Char Kway Teow<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; 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xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Main Course<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Singaporean \/ Malaysian<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">char kway teow, fried kway teow<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-12504 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"12504\" aria-label=\"Adjust recipe servings\">6<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">827<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng | The Burning Kitchen<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\">Learn how to cook one of Singapore's most popular dishes, home-made Char Kway Teow, the traditional way! Be warned though, this delectably decadent dish is best enjoyed in moderation!<br><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/12504\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"12504\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-12504-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"12504\" data-servings=\"6\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Kway Teow<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Bean Sprout<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Eggs<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chinese Sausage<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">piece<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Fish Cake<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">300<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Fresh Cockles<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chives<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">12<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Prawns<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">200<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pork Fat<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Condiments<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">to marinate the prawns<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chopped Garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chilli Paste<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Light Soya Sauce<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp  <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Dark Soya Sauce<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sweet Sauce<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Fish Sauce<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pork Oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water or Prawn stock<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-12504-instructions-container wprm-block-text-normal\" data-recipe=\"12504\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD <\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-12504-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the cockles several times to get rid of the mud and sand. (see tips)&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-12504-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash and cut the pork fat into 1 1\/2 cm squares and set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-12504-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the roots from the bean sprout. Wash and drain.<\/span><\/div><\/li><li id=\"wprm-recipe-12504-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Soak the sausage in hot water for 10 mins. Remove the casing and slice it thinly diagonally.<\/span><\/div><\/li><li id=\"wprm-recipe-12504-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Deshell and devein the prawns (see my <a href=\"http:\/\/theburningkitchen.com\/how-to-clean-and-prepare-prawns\/\" target=\"_blank\">post and video tutorial on this here<\/a>). Wash and drain. Marinate the prawns with 1 tsp sugar for 30 mins.<\/span><\/div><\/li><li id=\"wprm-recipe-12504-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the skin from the garlic and chop finely.<\/span><\/div><\/li><li id=\"wprm-recipe-12504-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the chives and cut into 5 cm lengths.<\/span><\/div><\/li><li id=\"wprm-recipe-12504-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Slice the fish cake thinly and set aside<\/span><\/div><\/li><li id=\"wprm-recipe-12504-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Slice the lime into half and chop the chilli finely, then cover with cling wrap and refrigerate.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD <\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-12504-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Prepare pork oil. (see tips) Pour the pork oil into a separate bowl, leaving behind 1 TBsp in the wok. <\/span><\/div><\/li><li id=\"wprm-recipe-12504-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in Chinese sausage to fry for 30 secs at low heat until fragrant, then transfer to a plate.<\/span><\/div><\/li><li id=\"wprm-recipe-12504-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Turn up the heat to medium high and heat 1 TBsp of pork oil in the wok. Next, add in the garlic and fry until aromatic, then add in the kway teow and fry for 2 mins.<\/span><\/div><\/li><li id=\"wprm-recipe-12504-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add in the light soya sauce, dark soya sauce, sweet sauce, chives, fish cake and chilli paste (optional). Toss the kway teow to mix well with all the added ingredients.<\/span><\/div><\/li><li id=\"wprm-recipe-12504-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Push the kway teow to one side of the wok, add 1 TBsp of pork oil to the wok and crack the eggs in it. Using the spatula, spread out the egg and add in 1\/2 tsp fish sauce. Flip the kway teow over the egg and give it a quick stir.<\/span><\/div><\/li><li id=\"wprm-recipe-12504-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Again, push the kway teow to one side of the wok, add 1 TBsp of pork oil to the wok and add in the prawns. Next add in the bean sprouts.<\/span><\/div><\/li><li id=\"wprm-recipe-12504-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Push the kway teow to one side, then add in the cockles and 1 tsp of pork oil. Flip the kway teow over the cockles and give it a quick stir.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-12504-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Sprinkle the water\/prawn stock over the kway teow if it is too dry, and stir well.Finally add back the Chinese sausage and mix well. Turn off the heat immediately. Transfer to a platter and serve with lime and chilli while still hot<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-12504\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/ppb922wy_Oo?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h4><span style=\"color: #ad0922\"><strong>MARKETING TIPS<\/strong><\/span><\/h4>\n<ol>\n<li><strong>Buy fresh kway teow from the market the same day that you plan to cook.<\/strong> However, if you need buy it in advance, or buying refrigerated versions from the supermarket, its best to blanch the kway teow with hot water and drain dry before frying.<\/li>\n<li><strong>If you're only cooking for 2, half the portions.<\/strong> In fact, for a portion size of 4 as per this recipe, I would recommend dividing the\u00a0Fried Kway Teow ingredient into two portions, and fry them separately. It is easier to fry a smaller portion of kway teow so that it would not stick together and the ingredients would not be overcooked.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\"><strong>COOKING TIPS<\/strong><\/span><\/h4>\n<ol>\n<li><strong>Replace pork oil with vegetable oil<\/strong>\u00a0if you prefer a healthier dish. Alternatively, it is best to eat this dish in moderation.<\/li>\n<li><strong>Turn the fire down to low immediately<\/strong> and closely watch the pork lard while continually stirring it once the pork lard starts to turn yellow.Once it turns light golden, it is done and you need to remove it from heat straight away.<\/li>\n<li><strong>Remove the casing of the sausage by soaking it in hot water <\/strong>for about 10 mins as it is made of synthetic material or animal intestines.<\/li>\n<li><strong>Use prawn stock instead of water<\/strong> for extra flavour. To prepare the prawn stock, fry prawn heads and shells with some garlic until aromatic. Add half bowl of hot water to it and let it simmer for a few mins. Discard the shells and pour the prawn stock through a sieve. Save the stock for frying the kway teow.<\/li>\n<li><strong>\u00a0Add Beansprouts towards the end<\/strong> so they still retain their crunchiness. If fried for too long, the beansprouts will become limp instead.<\/li>\n<li><strong>Chives can be omitted<\/strong> if you prefer.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\"><strong>HOW TO PREPARE COCKLES<\/strong><\/span><\/h4>\n<ol>\n<li><strong>Buy fresh cockles from the wet market<\/strong>, but do note that they are normally available only during weekends. They are also sold at certain NTUC and Sheng Siong Outlets.<\/li>\n<li><strong>To assess if the cockles are fresh, check if most of them are open.<\/strong> You can even go a step further and lightly tap on the open cockle. If the cockle closes, it is most definitely alive and fresh! The colour of the cockles should be pinkish red.\u00a0The cockles should also smell fresh. It they are smell bad or look suspect, please do not purchase.<\/li>\n<li><strong>Wash the cockles thoroughly<\/strong> as the shells are covered with sand and mud. Before extracting the flesh, soak the cockles in a tub of water with 2 tsp of salt for about half an hour. This is to purge the sediment trapped inside the cockles.<\/li>\n<li><strong>Remember to keep the cockles refrigerated<\/strong>\u00a0once extracted until needed\u00a0to prevent contamination.<\/li>\n<li><strong>To open the cockles and extract the meat, there are 2 main ways of doing this.<\/strong>\n<ol>\n<li>Put hot boiling onto the cockles for 1 mins. Drain off the water and open the shell with your hands.<\/li>\n<li>Prise open the shell using a cockle opener. (I bought mine from Thailand). Try some of the traditional cookware shops that sell pots and pans, they may carry this item in stock. After opening the shell, remove a small lump of mud inside the cockles with your thumb, and use the shell to scrape the meat out.<\/li>\n<\/ol>\n<\/li>\n<\/ol><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">827<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">78<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">13<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">49<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">15<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">152<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1636<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">150<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">480<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">8.3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">64<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3.2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n<p><a name=\"headnotes\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Learn how to cook one of Singapore&#8217;s most popular dishes, home-made Char Kway Teow, the traditional way! Be warned though, this delectably decadent dish is best enjoyed in moderation!<\/p>\n","protected":false},"author":4,"featured_media":13070,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[12,34,355,31,1206,1500,40,1493,1495,1497,1512,484,1496,1511,44,47,1351,11],"tags":[1519,1514,1521,1518,1520,481,1522],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Char Kway Teow (Fried Kway Teow) - The Burning Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theburningkitchen.com\/char-kway-teow\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Char Kway Teow (Fried Kway Teow) - The Burning Kitchen\" \/>\n<meta property=\"og:description\" content=\"Learn how to cook one of Singapore&#039;s most popular dishes, home-made Char Kway Teow, the traditional way! 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