The Char Kuey Teow Recipe
The Char Kuey Teow Recipe
Siam Road Char Kuey Teow of Penang was ranked 14th on the Wold Street Food Top 50 list at the World Street Food Congress 2017 in Manila held from May 31 to June 4.
Course: Main
Cuisine: Malaysian
Keyword: char kuey teow
Servings: 1 plate
Calories: 1024 kcal
Author: KP Kwan
The Penang Char Kuey Teow recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Ingredients:
- 200 g fresh Kuey Teow
- 3 tbsp vegetäble oil for stir-frying
- 2 präwns medium size, deveined änd shelved, leäve the täil on
- 4 slices Chinese säusäge
- 10 slices fish cäke
- 1 egg
- 1 cup beän sprouts
- 20 g Chinese chives cut lengthwise to 5cm
- 10 blood cockles
- Seäsonings
- 4 tsp light soy säuce
- 2 tsp oyster säuce
- 1 tsp därk soy säuce
- 1/2 tsp fish säuce optionäl
- 1/4 tsp ground white pepper
Instructions
- Ladle some oil into a well-seasoned wok. Once the oil is heated up, put two prawns into the wok. Let the prawn sear on one side and then flip over to pan-fry the other side.
- Once the prawns turn slightly brown, add some chopped garlic, once it becomes aromatic, throw in the loosen up kuey teow.
- Add part of the seasoning.
- Add a small number of bean sprouts to the Kuey Teow. The water from the bean sprout will prevent the Kuey Teow from getting too dry.
- Add the Chinese sausage and fish cake.
- Add the remaining seasoning.
- Reduce the heat to low-medium, Crack an egg and spread into a thin layer with the wok spatula. When the egg becomes half-cook, lift up the kuey teow and flip it onto the egg. Stir and flip quickly so that part of the egg will stick onto the Kuey Teow.
- Add the last portion of the bean sprouts along with the Chinese chives and blood cockles. Have a quick stir-fry over high heat for 15 to 30 seconds to finish the cooking.!
Recipe Adapted From tasteasianfood.com