Midweek Musings Episode 17

Join Nath for Midweek Musings. Meet Jemima and Alice in EBC people profiles and cook up a storm with Bee Lee as she shows us how to make Char Kway Teow.

Char Kway Teow
5 cloves of garlic, chopped

Chillies chopped finely. (If chillies are added early in the cooking, the heat is more evenly distributed)

Sauce ( Mix and Blend well)

3 Tbsp Fish sauce

4 Tbsp ABC sweet sauce

3 Tbsp light soy sauce

Per serve portions: (you can adjust to your taste)

200 gm fresh Kway Teow (flat rice noodles, loosened, no clumps)

3 shelled uncooked prawns (can be substituted with other meat)

15 gm Chinese style pork sausage, sliced thinly

25 gm Thai spicy fish cake (can be substituted with plain fish cake)

50 gm fresh Chives

60 gm of fresh Bean sprouts

1 egg

  • Glenys+Brown
    Posted at 15:51h, 23 July Reply

    Hmmm, I could smell Bee’s dish cooking from here……..yum.
    And nice to meet two more lovely people at EBC.

  • Jenny+Williams
    Posted at 16:53h, 25 July Reply

    I do so appreciate meeting people I haven’t caught up with before. Thank you.

  • Li+Li
    Posted at 15:55h, 02 August Reply

    It’s great to see Alice and get to know Jemima.
    Always love to see EBC people and the new dishes each week. Thank you!

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