Moved to Sacramento

I moved to Sacramento last year which increases my need to hack recipes. Cooking here is an adventure by itself.

At first I didn't miss Malaysian food much because I can cook whenever I miss Malaysian food . But these thing kinda creep up on  you unexpectedly..

So today I'm gonna share how to make my favorite comfort food,  char koey teow.

I hadn't dare to miss this dish because I don't wanna make my own koey teow.  Koey teow  is rice sheet pasta or flat noodles. It's relatively easy to make but I'm not ready to go down that road yet.

Things change when I saw something similar at my local Asian market.

Shrimp rice sheets. Delightful sheets of rice pasta dotted with dried shrimps and specks of green onions. This cuts out a lot of work of making  char koey teow.

making char koey teow now is as easy as one two three.

All you have to do is to soak the flat sheet noodles in cold water so it separates. I can't wait so I had clumpy  noodles.

Then use sesame oil a spoonful, to fry minced garlic in a wok. I used a cast iron pan. But you use the wok ok?

Then drain the noodles and fry it with garlic. Swirl and char the noodles slightly Add soy sauce to taste . Use sweet and salty soy sauce. Give the Sri Racha bottle a few squirts. 

Now for the best part..  An egg. I like it mushy and wet. Break the egg and Swirl it in the hot wok for 30 secs.

And it eat it while it's hot. Nyum.