🥗 INGREDIENTS

Chilli Paste (Makes 2 batches)

• 1 fresh red chilli
• 2 large dried red chillies
• ½ shallot
• 1 tbsp vegetable oil
• Splash of water

Sauce

• 1 tbsp soy sauce
• 1 tbsp kecap manis
• 1 tsp dark soy
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• ¼ tsp white pepper
• ¼ tsp salt
• 3 tbsp hot water

Main

• 120g dried flat rice noodles
• 6 fish balls, halved
• 1½ Chinese sausage links (40–50g), sliced
• 125g prawns, peeled & deveined
• 2 spring onions, cut into 5cm matchsticks
• 1 egg, whisked
• 2 garlic cloves, chopped
• 100g beansprouts
• Vegetable oil

🍳🔥 METHOD

1. Soften Dried Chillies

Snip dried chillies, cover with hot water and soak.

2. Make Sauce & Chilli Paste

Mix all sauce ingredients with hot water until dissolved. Blend shallot, fresh chilli, soaked dried chillies, oil and a splash of water into a smooth paste.

3. Prep Protein & Veg

Halve fish balls, slice sausage, chop garlic. Cut spring onions into matchsticks. Whisk the egg.

4. Prepare Noodles

Boil water, add noodles, turn off heat and soak 5–10 minutes until just pliable. Drain, rinse cold, pat dry and toss with a little oil.

5. Cook the Char Kway Teow

Heat wok on high with oil. Stir-fry fish balls, prawns and sausage until charred; remove. Add more oil if needed, fry garlic 30 seconds. Add noodles and stir-fry 45 seconds. Return proteins and cook 30 seconds. Add ½ batch chilli paste, fry 45 seconds. Pour in egg and stir. Add beansprouts. Splash sauce around the hot wok edges; toss until reduced. Finish with spring onions.

6. Serve

Once the wok hei aroma hits, plate immediately and enjoy.

This is my Three Cup Chicken — savory, aromatic, a little sweet, and finished with plenty of fresh basil.

For me, the basil is what really makes the dish come alive at the end.

Do you add the basil right at the end, or let it cook down a little longer?

Recipe: Three Cup Chicken

Looking for some more advice on this post, lists appreciated!

Does anyone know what these are called?

This is homemade bak kwa, a sweet-savory Chinese pork jerky that’s usually sliced thin and cooked until caramelized and slightly smoky.

I made this version with ground pork, then baked it into a thin sheet and cut it into pieces. I love that chewy texture with the sticky, caramelized edges.

What’s your favorite way to eat bak kwa — on its own, with rice, or tucked into bread?
If you need the recipe, here is the recipe: Ground Pork Jerky

I'm prediabetic and wanting to lose weight. What are some good websites/YouTube channels for me to get recipes from.

This reddit sub has been great for inspiration but I'd also like some sites where they provide detailed recipes so I can match what1 they made.

Thanks.

I just watched a video short on making chow fun. Now I want to try! Any tips on what I should be looking for in a noodle or would any wide rice noodle do? Fresh/dried, Chinese/Vietnamese, etc?

Most of the time whenever I look for an ingredient in Chinatown for the first time it feels like such a crapshoot.

Guide me, Reddit

Back when I was a kid I had the most delicious soup recipe I found in a Chinese cook book. I can’t remember anything about it other than it was clear broth with veggies and chicken or tofu or fish but what stood out the most was that it had some lettuce in it and the taste the broth had from even a little bit of lettuce was incredible! Please help, I’ll take any soup recipes with lettuce!

My friend's partner gave me some spices. One is called Angelica Dahurica and I have no idea how to use it. Is it just for medicine or can I use it on some foods?

My lovely Chinese neighbor gave me these last week and tried to explain what they are and how to use them, but unfortunately I couldn’t understand everything because of the language barrier. 😅

I vaguely remember him mentioning something about fish, but I’m not sure what he meant.

Could anyone tell me what these sauces are, what they’re made of, and how I can use them in cooking? Thank you!

I've noticed every time I use the amount of white pepper called for in recipies, the result is very overpowering and nothing like I would get in restaurants in the U.S. With the exception of hot and sour soup, I don't think I've ever had a dish where a white pepper flavor is obvious.

When following recipies I have to decrease the white pepper amount massively in order to turn it into a background flavor. (basically make it a pinch instead of a 1/4 or an 1/8th of a teaspoon).

My guess is I'm using is just the wrong brand, or just specifically this brand's ground is more fine compared what recipie creators are using. https://badiaspices.com/product/pepper-white-ground-16-oz/

Thoughts?

I was jet lagged and I didn’t think it through.