Penang Char Kway Teow 檳城炒粿條

Char Kway Teow©BondingTool

Penang Char Kway Teow
Recipe (serves 2-3)
Ingredients:
300g Kway Teow (fresh flat rice noodles or follow instructions on package of dried version). Remember to loosen up the strands for even cooking.
200g Bean Sprouts.
3 Garlic, pound till fine or very finely minced.
1 Chinese Waxed Sausages, sliced thinly.
200g Cockles, wash and remove meat from shells (put in a bowl and some ice on top of them until ready to use). Discard those that cannot open easily or smell bad.
1 piece Fried Fish Cake, sliced thinly.
2 Eggs (best if you can get uncooked duck eggs, not the salted type).
A small bunch of Ku Chye (Chinese green chives), cut into 1-2 inch lengths.
10-15 Prawns, shelled.
1 small to medium sized Squid, cut into rings, optional.
Groundnut Oil for stir-frying (Lard is preferred with the crispy bits, if using).
1-2 tablespoons Chilli Sauce (see recipe).
1 tablespoon Sweet Dark Soy Sauce (black in colour and very thick) or Kicap Manis, optional if you like it sweet.

Soy Solution:
A dash of Fish Sauce (if you have it, otherwise omit, no point buying a big bottle for cooking this one time).
1½ tablespoon Dark Soy Sauce.
2 – 2½ tablespoon Light Soy Sauce.
1 tablespoon Water.
A few dashes of White Pepper Powder.

Photo credit: Google Images and Confessions of A Weekend Cook.

Photo credit: Confessions of A Weekend Cook and Google Images.

Cockles. Photo credit: Google Images

Cockles.
Photo credit: Google Images

Chilli Sauce Recipe
Ingredients:
30g Dried Chillies, soaked in warm water till soft, remove seeds and drain dry.
2 Red Chillies, remove stem and seeds, cut into small pieces.
3 Garlic, peeled.
3 Shallots, peeled.
3 tablespoons Water.
Put chillies, garlic and shallots in a blender and add enough water to blend into a wet paste.
¼ teaspoon Salt.
1 teaspoon Sugar.
A few dashes of White Pepper Powder.
1 tablespoon Oil.
1 teaspoon Belachan (block form Shrimp Paste), omit if can’t get any but nicer fragrance.

Method for Chilli Sauce:
1. Heat oil in a small pot and fry the shrimp paste till fragrant.

2. Add in the rest of the ingredients and bring to the boil over medium low heat, breaking up the shrimp paste till melted into the paste.

3. Simmer for 5-10 minutes, stirring occasionally until colour turns dark and paste is fragrant and cooked (no more raw taste of chilli).

4. Let cool completely and use as required. Make a bigger batch and refrigerate or freeze the extra and use when needed.

Char Kway Teow1©BondingTool

Get all your ingredients mis en place as frying the kway teow takes less than 5 minutes.

Method for Frying Noodles:
1. In a large wok, heat till almost smoking hot. Add 2 tablespoons oil or lard, the raw seafood, sausages, fish cake, and garlic. Stir well over high heat. Please exercise caution when cooking with high heat.

2. Add noodles, chilli sauce (amount to your desire) and soy solution, then toss well.

2. Throw in the bean sprouts and stir-fry a few times.

3. Push noodles to the side of wok, add 1 tablespoons oil or lard in centre of wok and scramble the eggs into it.

4. Bring noodles and eggs together. Check seasoning, adjust with more light soy or salt to taste, if necessary.

5. Now add in cockles, ku chye and sweet dark soy (or kicap manis), if you using.

6. Give the noodles a few quick stir and serve immediately. If you prefer rare cockles then add cockles when just about to dish out.

Happy frying 🙂

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Comments
20 Responses to “Penang Char Kway Teow 檳城炒粿條”
  1. I’m putting together my Pad See Ew recipe as it was requested by so many friends and readers but I so want to tell them “I like Char Kway Teaw more and wont make Pad See Ew at home for myself!”…lol…

    • Sam Han says:

      i’m glad you enjoy char kway teow as this dish is getting less and less popular because of the amount of oil (lard, yummy) used. the thai version of fried noodles are healthier i think. looking forward to your pad see ew recipe 😀

      • I make mine with a little less greasy but the grease make the noodle crispy and soft. If I have pork fat or duck fat I even add a little bit to the wok too. I missed Malaysian foods and was so glad I got some when I was in Australia. There is so few Malaysian restaurant here in Southern California 😦

  2. I like kway teow. Not many places serve it here though. I’m hungry now.

  3. lignumdraco says:

    A favourite dish (when done properly) !

    • Sam Han says:

      the wok breath is important for this dish but a lot of people are complaining about the amount of oil used. definitely high cholesterol, haha esp with lard but yumz…

  4. renxkyoko says:

    What’s cockles ? Do you have a pic of it?

  5. ah, you’ve selected one of my favourite dishes on the planet. Food for the soul as well as the body.
    As similar great dish is kuay teeow pat-see-ew (thai – wide noodles).

  6. This post put me in the mood. I even went over at around 4pm yesterday to the food court across the road to get some. Wouldn’t you know it, all the staff were out in the food court having an early dinner. I probably could have asked one of them to make one anyway but I think breaks are important, especially in food service. So I got a veggie burger instead. Maybe if I work late tonight I’ll get some then.

  7. Tina Evans says:

    This looks amazing! Can’t wait to try this at home!

  8. audreyyoung7 says:

    I’m definitely going to have to try this. It’s hard to find really good CKT in Auckland, NZ, and you would never find them with cockles here either!

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