Recipe : Penang Char Kuey Teow (Servings: 8)
Char Kuey Teow is an immensely popular hawker stall dish, typically found in Malaysia, Singapore and Indonesia. Penang is known especially for this flavorsome dish, hence why food stores outside of Penang tend to refer to this dish as Penang Char Kuey Teow.
This sensational dish generally consists of rice cake strips (rice noodles), soy bean sprouts, chives, prawns or fish tofu, eggs - stir-fried with dashes of fish sauce, sweet sauce and dark soy sauce in a hot wok. What are you waiting for? Get your wok out and dish up these authentic Penang noodles now!
INGREDIENTS: (divided into 8 portions)
- 16 tbsp vegetable oil
- 1 kg fresh rice noodles, room temperature
- 15 garlic cloves, crushed and chopped fine
- 24 prawns, peeled and deveined
- 3 chinese sausages (lap cheong), sliced thin diagonally
- 500g soy bean sprouts
- 2 bunches chives
- 16 eggs
- Fish sauce
- ABC sweet sauce
- Dark soy sauce
- Chilli garlic sauce
- Ground white pepper
- Bamboo leaves (optional)
METHOD: (For 1 serving)
In a large wok, heat 2tbsp of vegetable oil on high heat. Add 1/8 portion of garlic and sautee until slightly brown. If continues to brown too quickly, lower heat slightly.
Add 3 prawns and 1/8 portion of chinese sausages. Add a few dashes of fish sauce. Continue stir-frying on high heat until prawns curl up.
Add 1/8 portion of rice noodles along with a few dashes of soy sauce, fish sauce, ABC sweet sauce and 1-2tsp garlic chilli sauce (or more if you like it hot and spicy). Try to separate the noodles are much as possible and continue stir-frying on high heat. Ensure the noodles don’t stick to the bottom of the wok by scraping it regularly. Please fry with a wooden spatula to do this.
Once the sauces and ingredients have been combined evenly, lower the heat to medium, make a well and crack two eggs into it. Break the yolks and spread them out a little. Do not stir eggs. Add some soy sauce and pepper on the eggs. Increase heat to high again and wait for the eggs to cook further.
While waiting, quickly evenly add 1/8 portion of chives and soy bean sprouts on top of the noodles, around the well. Add a few dashes of fish sauce on the chives and bean sprouts.
By now, the eggs should be half cooked. Give a few big stirs from the bottom to combine ingredients and wait a little more.
Once the eggs have been mostly cooked, continue to combine and stir-fry the noodles and ingredients together. Break up any large egg pieces.
Lower the fire to taste. If you prefer a sweeter flavour, add a little more ABC sweet sauce, if it isn’t salty enough, add more soy sauce and if you like fishier smelling Char Kuey Teow, don’t be afraid to add a few more dashes of that fish sauce! Go with your taste preferences when it comes to adding these sauces!
Increase heat to high again and stir fry for about 1 more minute. Turn off heat and immediately transfer onto a flat plate lined with bamboo leaves (optional).
Serve with chopsticks! =D
*SOUS CHEF’S NOTE:
- Stir-fry each serving individually for a full on flavour!
- Use only the freshest ingredients when making Char Kuey Teow.
- You can also use fish tofu sliced into 1/3 instead of prawns to add a nice, soft and bouncy texture to this dish.
- Don’t be afraid to toss in some freshly cut chillies along with the chives and bean sprouts to give an added kick to this already full-flavoured dish.