Recipe Stir Fried Wagyu Beef Char Kway Teow with Chinese XO Sauce (Resep Kwetiau Goreng Sapi Jambi)
DENTIST CHEF
DENTIST CHEF
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Ingredients

  • 1-2 cm width, stir-fried over very high heat with light and dark soy sauce, sliced Homemade Chinese Sausage/Lap Cheung, chopped chilli, Homemade Sambal Belachan or Fermented Shrimp Paste Chili Sambal , chicken or pork slices, whole prawns, cockles or clams, bean sprouts and chopped scallion or chinese chives. The addition of cockle or clams made char kway teow itself called kwetiau kerang or cockle rice noodle. The dish is commonly stir-fried with egg, slices of chinese sausage or lap cheung and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried with lard or rendered pork fat and used to be served over banana leave on a plate. Char kway teow got many aliases of english spelling, it’s also written as char kueh teow or char kueh tiao and the most popular version of it is Penang char kway teow that using many kind of seafood and duck egg.
  • so
  • out
  • XO Sauce (Halal-Lee Kum Kee Brand)
  • 30 minutes in the fridge. The thinly sliced wagyu beef need to be stir fried quickly and cooked separatedly with other ingredients because the fat it’s easy to rendered. Wagyu beef is naturally tender so no need to add water even to a little bit to “stew” the beef to tenderized the meat like you do on regular beef. Never cooked the wagyu beef within the noodle unless your pricey wagyu beef will be overcooked and all your money is wasted once the wagyu beef delicious marbled fat dissolved and the texture is dried. The stir fried beef then set aside and then added into the char kway teow just before it’s done.
  • 1 pack (about 350 gr) fresh or dry kway teow
  • 200 gr thinly sliced Wagyu beef (Marinate: 1/2 tbsp dark soy sauce, 1/1 tsp ground black pepper, and 1 tsp sesame oil)
  • thinly sliced
  • 1 tbsp dark soy sauce, a pinch of salt and 2 beaten duck egg)
  • 50 gr scallion, thinly sliced (optional)
  • 200 g bean sprouts
  • 4 tablespoons vegetables oil
  • 6 cloves garlic, finely chopped
  • 2 red shallots, finely chopped
  • 2 cm ginger, finely chopped
  • 1 duck egg, beaten
  • salt and pepper to taste
  • 40 gr Chinese XO sauce (about 1/2 cup)
  • 3 tbsp Sambal Belachan or Chili Fermented Shrimp Sambal
  • 1 tablespoon kecap manis (Indonesian sweet soy sauce)
  • 1 tablespoon soya sauce
  • 2 teaspoons Chinese wine
  • 1 tablespoons oyster sauce
  • 1 tsp sesame oil

Instructions

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