The essential ingredients for CKT are pretty simple but the success lies in the mixture of the sauce, the chilli paste, the freshness of the flat rice noodles and other key ingredients and, most importantly, the control of heat of the wok during frying. The secret in good char koay teow lies in the timing, and the way the heat of the wok and style of frying is controlled. A very hot wok will produce a plate of fragrant and smoky noodles, but have the heat too high and not properly controlled and you’ll have burnt ingredients and broken, clumpy noodles. We use lard as it is smooth, resistant to higher heat and definitely more aromatic when frying! The amount of chilli and sauce can be added according to liking although too much sauce will result in soggy noodles. If you prefer a saltier taste, then add in more salt in the sauce but keep the liquid ingredients constant.
We import our own sauces as we know the origin and hence the integrity of the sauce. We find that the sauces made in Malaysia are definitely superior in taste with no mechanical aftertaste.
This quantity makes four serves but it’s best to fry one portion at a time to preserve the heat of the wok. So, once you have made the chilli paste and the sauce, divide all the ingredients into four portions before cooking.
TEE CHIEW PHIE