Materials/Ingredients/Condiments for Teochew Char Kway Kok:

Difficulty: Side Dishes (Intermediate) Time: 10-30 minutes

Main Ingredients

2 bowls of carrot cake (diced)/250 g 2 bowls of bean sprouts/80 g

1 bowl of chives/50 g Chopped preserved vegetables/dried radish (soak in water, wash and drain) 2 large spoon/60 g

2 eggs, 1 tablespoon lard + lard residue

1 teaspoon minced garlic, 1 tablespoon sambal optional

Accessories < /p>

Soy sauce1/2 tablespoon Fish sauce/Nam Pla/ Fish sauce1/2 tablespoon

Sweet soy sauce (I used ABC Sweet Soy Sauce) 1 Small spoon dark soy sauce/dark soy sauce/dark soy sauce1 small spoon

Oyster sauce/Oyster sauce1 small spoon water/Water2 tablespoons

The authentic recipe/illustration of Teochew Char Kway Kok/ Steps:

Illustration of how to make Teochew Fried Kway Kok 1

1. If you don’t have prepared lard residue and lard at home, you can cut some pork fat into cubes and add some water. Boil it into lard and lard residue.

Illustration of how to make Teochew Char Kway Corner 2

2. Mix all the sauce ingredients listed in the sauce and put them into a clean bottle. Any leftovers can be refrigerated.

Illustration of how to make Teochew fried rice cake 3

3. Add 1 tablespoon of cooking oil, 1 tablespoon of lard and oil residue in the pot, heat it and add minced garlic, recipe Crush and stir-fry until fragrant.

Add diced carrot cake and stir-fry over high heat until fragrant.

Illustration of how to make Teochew fried rice cake 4

4. Add 1-1.5 tablespoons of sauce Sauté with sauce. (Carrot cake and chopped preserved vegetables are both salty, so you can increase or decrease the sauce according to taste).

Illustration of how to make Teochew fried rice cake 5

5. Push the rice cake/carrot cake aside and beat in the eggs. If you want spicy food, you can add chili sauce now, stir-fry the eggs, and then add 1/2 tbsp of the sauce.

Illustration of how to make Teochew fried rice paddies 6

6. Add Stir-fry leeks and bean sprouts until raw.