Penang Char Kuey Teow
Char Kuey Teow is a big deal in Southeast Asia. It is a super popular street food in Malaysia and Singapore. It is similar version would be Thai Pad See Ew or Chinese Beef Chau Hor Fun. This Penang street food is undeniably good, with it's signature smoky flavour, and you can make it at your very own kitchen with easy steps.
Servings: 1 people
Equipment
- Wok
- Turner
Ingredients
- 150-180 gram flat rice noodle / yellow noodles
- 2 tbsp pork lard oil , use cooking oil if not able to find
- 1 tbsp garlic , minced
- 1/2 link chinese sausage , skin removed, sliced
- 6-8 pieces prawns , deshelled, deveined
- 1 duck egg , use chicken egg if not able to find.
- 1 handful bean sprouts
- 3 stalks chinese chives , cut to 1 inch length
- 1-2 tbsp crispy pork lard (optional)
Seasonings
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1/2 tbsp oyster sauce
- 1/8 tsp white pepper
- 1/2 tbsp chili boh (chili paste) (if using, or as needed)
- 1/2 tsp sugar
Instructions
Seasoning
- Mix all the sauces in a bowl, stir to combine.
Preparation
- Cut all ingredients and have them within reach. Portion out noodles.
Cooking
- Heat wok to high heat, till smoke rises. Add in 1 tbsp lard oil.
- Add garlic and stir fry for about 10 seconds. Add in chinese sausage and prawns and saute till prawn starts to turn pink.
- Push prawns and sausage aside, add 1 tbsp lard oil on another. Add in 1 duck egg. Leave it undisturbed for about 15 seconds until it starts to firm up at the edges. Use turner /spatula to scramble it. Mix in together with prawns and sausage.
- Add in kuey teow and yellow noodles. Add in seasoning sauce and chili paste if using. Continue to stir fry noodles till some charness and sauce is coated evenly, about 1 minute. Add in blood cockles now if using (I didn't use) and saute. Check if seasoning is enough, otherwise add a little more soy sauce.
- Drain bean sprouts, add in with chives. Saute for about 5-10 seconds. Turn off heat.
- Dish out onto a plate with banana leaf. Top with crispy pork lard.
Notes
Highly recommended to use a wok to cook this dish for the 'wok hei' / signature smokiness.
Have all ingredients prepared within reach