Penang Style Char Kway Teow

I don't know what makes this "Penang" style. It's Dad's noodle dish that people seem to like, now he can send the masses here to recreate the magic at home.


Ingredients:

*we've never attempted to make this without a Wok, thats madness.

1 lb. fresh Kway Teow ( Rice noodle - pick up at any chinese grocery store)

¼ lb. bean sprouts

¼ lb. prawns or pork or chicken

2 eggs

2 cloves fresh garlic, minced

Thick Black Sauce, bottle reads "karamel masakan/cooking caramel" its got an elephant with it, but you can prepare this dish with other soy sauces as well

Salt and pepper

Chilli sauce/Fresh chilli (optional, add this when you add the eggs to the noodles, close to end of preparation)


Cooking Instructions:

1. Bring heat to high

2. Oil wok and scramble eggs. When about 80 percent cooked, remove eggs for later.

3. Put in 2 table spoon of oil, (you may add more later to make noodles smoother)

4. Put meat in first when it is half cooked, then add in crushed garlic.

5. When meat is about fully cooked, add in fresh kway teow. Sprinkler in approx. 1 table spoon of black sauce, mix sauce well, careful not to mash up the noodles too much.

6. Add in already half cook scambled egg, sprinkle a bit of salt and pepper. (chilli as well if you are making a spicy noodle dish)

7. Stir in eggs, add in bean sprout, thoroughly mix and let it sit at low heat for about 2 minutes.

8.Turn off heat, approx 3 servings.

Category:

Howto & Style

Tags:

• recipe
• Char
• kway
• teow
• malaysian
• penang
• brunei
• noodles
• yum

[metamator]

follow this recipe, Dad makes it at every large get together and its a big hit.

[hasnieyItachi]

wow...look delicious~~your dad must be very good cook~~

[capkapak2]

must be a great cha kueh..... : 0

[peanutking242]

another note is that when cooking char koay teow at home... patience is needed for the wok/pan to get really really smoking not.... your wok is not hot enough...authentic one have a little charred bits the ingredients for the subtle smokiness.... but thats optional... making with a pan is possible... just dont use a non stick where the coating will melt and cooking in smaller portion to maintain high heat

[peanutking242]

where are the cockles and garlic chives? chilli sauce is NOT optional... charkoayteow sellers will look at u funny if u try ordering without chilli... LOL other common ingredients includes: belacan or/and fish sauce light soy sauce chinese sausage fish cake (very rarely) crabmeat, mantis prawn, baby squids, duck eggs (premium ones in penang has them) LARD and crispy lard cubes what makes it penang style is the lighter shade of colour and seafood centric...so go easy on the dark soy sauce