Char Kuey Teow



Char Kuey Teow basically street or hawker dish that most Malaysians crave for.  Even you can notice Malays set up stalls to sell Char Kuey Teow with their own interpretation.  Penang is the best place to hunt for real, authentic flavor of Char Kuey Teow.  Penang streets were heaven of food in Malaysia.  That's why you can notice hawkers outside Penang use "Penang Char Kuey Teow'  name in order to attract customers.  Char Kuey Teow prepared using fresh ingredients such as prawns, cockles, eggs, chives, bean sprouts, and sambal paste. Fish cakes, chinese sausages being used in some dishes.  Lard is most important instead of oil which brings the aroma and originality of the dish.  It is stir fried over high heat in a gigantic wok.  Is it so hard to cook this dish?  Definitely, you need to know the skills and techniques even though the ingredients were used same.  I tried my version of the dish at home since Char Kuey Teow is my hubby's favorite.   When i told him that i planned to do Char Kuey Teow, he was so excited and willing to help me in the kitchen to prepare for the dish.  I had to confess that mine does not as real taste of Penang Char Kuey Teow. Need time to improve myself huh. Here in my recipe, i omit, cockles as we don't prefer.  Char Kuey Teow best to done with single serving per time and need to cook very quick manner with high heat.

All you need  :

Ingredients :

  • 250 gm Flat Kuey Teow noodles

  • 150 gm fresh prawns

  • 3/4 cup bean sprouts

  • 3 bunch Chinese Chives

  • 3 cloves garlic chopped finely

  • 2 tbsp chili paste

  • 2 eggs

  • 3 tbsp soy sauce

  • 1 tbsp dark soy sauce

  • 1 tsp pepper powder

  • 2 tsp sugar

  • salt

Preparation Method :

  • Mix all the sauces, sugar, salt and pepper and keep aside.

  • Heat up wok to high heat. Add oil and garlic.  Fry till fragrant.

  • Add prawns and stir fry for 2 minutes until half cooked.

  • Add half bean sprouts and stir again.

  • Add Chili paste, followed by noodles and stir for vigorously.

  • Add remaining bean sprouts and chives.

  • Push noodle mixture at the edge of wok. Add 2 tsp of oil in the center and crack the eggs and let it half cooked before scramble along with noodles.

  • Season with sauces and stir in high flame until well combined.

  • Turn off heat and dish out  in a plate.

  • Now Char Kuey Teow ready to be served.

Its really mouthwatering!!! Yummy...

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