Char MoiChar Moi (3 August 2013)


Char Moi, also spelled Char Moy, is an increasingly popular dish in Penang. Literally translated as "fried porridge", Char Moi is like a cross between moi2 (porridge) and char1 pnui33 (fried rice). I usually have this at home, though you can also find Char Moi sold at some coffee shops.

Here's my wife's recipe for making Char Moi:

Ingredients:

  1. Cooked porridge - not too watery
  2. Minced pork - marinate with seasoning for 30 minutes
  3. char siew pork - sliced into smaller pieces
  4. Shredded dried cuttlefish - washed and cut into shorter strips
  5. Dried oyster - washed, soaked and cut into smaller pieces
  6. Dried scallops - washed and soaked until soft
  7. Dried prawns - washed and soaked until soft
  8. Chives - cleaned and cut into 3 cm long
  9. Minced garlic
Seasoning
  1. Soya sauce
  2. Dark soya sauce
  3. Oyster sauce
  4. Sugar
  5. Shaoxing wine
  6. Pepper
Method:

  1. Heat a wok and fried the minced garlic until fragrant.
  2. Add in marinated minced meat, 'loosen' the meat and stir-fry for a few minutes.
  3. Add in shredded cuttlefish, dried oyster, scallops, dried prawns and char siew, fry until fragrant.
  4. Add in cooked porridge, stir well.
  5. If the color is not dark enough, add in more dark soya sauce. Adjust taste accordingly.
  6. If the porridge is too thick, pour in some hot water to dilute it, until desired consistency is achieved.
  7. Lastly add in chopped chives, mix well and off the heat.
  8. Dish out and serve hot.

Char MoiChar Moi (3 August 2013)


材料

  1. 煮好的粥 - 不要太稀
  2. 猪绞肉- 用调味料腌半小时
  3. 叉烧肉- 切小块
  4. 鱿鱼丝-洗净,切小段
  5. 蚝干-洗净,泡软, 切小段
  6. 干贝-洗净,泡软
  7. 虾米-洗净,泡软
  8. 韭菜- 切段
  9. 蒜茸
调味料

  1. 酱油
  2. 黑酱油
  3. 蚝油
  4. 绍兴酒
  5. 胡椒粉
做法

  1. 烧热锅,爆香蒜头,加入猪绞肉,弄散翻炒片刻。
  2. 加入鱿鱼丝,蚝干,干贝,虾米和叉烧肉,炒至香。
  3. 加入煮好的粥,炒至均匀。
  4. 如颜色太浅,可加黑酱油。 味道可自行调整。
  5. 如粥很稠,可加热水调至喜爱浓度。
  6. 撒放韭菜段拌匀。熄火。
  7. 盛起,趁热享用。

Our Homecooked Char Moi

Our Homecooked Char Moy (5 November 2016)

Details


Timothy Tye
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