Wednesday, April 2, 2014

Penang Char Kway Teow Recipe

Malaysia has the best Char Kway Teow, or more specifically, Penang has the best Char Kway Teow in the world. Char Kway Teow literally translated to English is "stir-fried ricecake strips". This dish is mainly a combination flat white noodles stir-fried over very high heat (sometimes fried with charcoal) with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives. Some also prefer their Char Kway Teow with eggs and chinese sausages. I hope you enjoy this recipe.

  • 200 g kway teow
  • 1 cloves chopped garlic
  • 2 tablespoons cooking oil / lard
  • 120 g prawns, shelled but leave the tails intact
  • 120 g cockles, scalded and shelled
  • 80 g bean sprouts
  • 20 g chives, cut into 3cm lengths
  • chili paste
  • 1 egg
  • water
  • 1 tablespoon light soya sauce
  • 1 tablespoon chili paste
  • dark soya sauce
  1. Heat wok with oil/lard until hot and fry chopped garlic until light brown.
  2. Add prawns and cockles.
  3. Push all the fried ingredients to one side and add in kway teow.
  4. Stir-fry the kway teow quickly and add seasoning and chili paste.
  5. Sprinkle with a little water and mix in all the fried ingredients together.
  6. Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.
  7. Cover the egg with all the ingredients and stir-fry evenly.
  8. Add beansprouts and chives and stir well. Serve hot.

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