Taiping Wet Char Kuey Teow with Fish balls 太平炒魚丸粿條 (fried flat rice noodles)

We went to Taiping during Raya holidays recently, and had many nice foods and visited few interesting places, I hope to quickly compile those photos and share with you soon. And we had an interesting plate of difference style of Char Kuey Teow in Taiping. Their fried Kuey Teow is wet style (slight watery) and with fish balls. We like this slightly wet style of fried Kuey Teow and I just copycat it today.

This is a plate of fish balls Char Kuey Teow I tried at Taiping, full of "wok hei" !

 

My copycat version, not bad though! so long you added lard oil and fried lard, the taste will not run too far from the original version, but my home cooked still lacking of "wok hei"..

 

The best to enjoy this kuey teow with pickled green chillies and a cup of Kopi!

Taiping Wet Char Kuey Teow with Fish balls 太平炒魚丸粿條(fried flat rice noodles)
(recipe source: by Sonia aka Nasi Lemak Lover)

Ingredients for one plate (per pax)
200g fresh Kuey Teow (use for stir fry type), loosen it
2tbsp lard oil
Char Siew slices
Pork slices
Fish cake slices
Fish balls
Green mustard (sayur sawi)

Pre-mix sauce for one plate (per pax)
1tbsp dark soy sauce
1tsp fish sauce
1tsp light soy sauce
1tsp sugar
A pinch of salt or to taste
Half bowl of water (small soup bowl)
Fried shallots
Fried lard
Pickled green chillies
Method
1.     Heat lard oil in a wok. Add in pork slices, fish cake and fish balls, stir for few seconds, then add in green mustard and Char Siew slices, stir fry for another few seconds. (Next time I will add Char Siew slices after fried Kuey Teow is done, so it will look more presentable)
2.     Add in fresh Kuey Teow, followed by water, add in the pre-mix sauce, cook till sauce slight thicken but still watery.
3.     Add in fried shallots and lards, dish out and serve hot with pickled green chillies.

Homemade Easy Char Siew (Roast pork)

200g lean pork , cut into 1" strips
1 and 1/2 tbsp sugar
1/2tsp salt or to taste
1tsp light soy sauce
1tsp Chinese rice wine
a pinch of Chinese five spices powder
a pinch of red yeast powder

Method
1.     Marinate pork with all seasonings for 4 hrs or overnight.
Bake at 200C for 25mins and grill for 10mins or until cooked.

I am submitting this post to Malaysian Food Fest Perak month hosted by 
WendyinKK of Table for Two....or more