Homemade Char Kuey Teow Stir-Fry

1. Blend the onions and garlic and set aside for later use

2. Blend any remaining onions in the blender if available, mix with water, stir and pour into a pot, then boil together with 5 cups of water

3. Boil the shrimp for 5 to 10 minutes and drain, saving the shrimp water for the sauce

4. Separate the shrimp heads, blend 10 shrimp heads with some of the boiling water

5. Strain to obtain the shrimp extract and mix it back into the boiling water, then set aside

6. Heat cooking oil and sauté the blended onions

7. Once aromatic, add the ground dried chili and stir until the oil separates

8. Add 10 tablespoons of soy sauce and stir well

9. Add 2 tablespoons of oyster sauce

10. Add 2 tablespoons of tomato sauce

11. When the oil separates, pour in the shrimp boiling water

12. Add 1.5 cubes of anchovy stock

13. Add 2 tablespoons of fish sauce

14. Add 1.5 tablespoons of shrimp paste

15. Add 2 tablespoons of sugar and salt to taste

16. Once done, let the sauce cool and store in a container for future use

Frying

1. Heat 4 tablespoons of cooking oil and add 2 boiled shrimp, set the heat to high

2. Pour in 4 ladles of the char kuey teow sauce

3. Add a handful of rice noodles

4. Add bean sprouts and chives

5. Add one egg, stir, and turn off the heat

Tips

1. The sauce can make more than 10 servings and any excess can be stored in the refrigerator for later use when craving char kuey teow