Saturday, August 7, 2010

Penang Char Kway Teow


This is one of the quick stir fry noodle which is very popular in Malaysia, especially in Penang.  I saw Ohbin posted the recipe sometime ago, it was so easy to prepare and the most important & the magic making for the noodle delicious is to prepare the sauce.

Finally I got my chance to try out the recipe, as little girl had ordered me to buy some cockles (she loves all shell food) from the wet market yesterday.  Lucky me that I managed to find it and bought a good 500g.  Oh yes, we are those who request for extra cockles whenever we ordering a plate of the char kway teow :p

So here are all the ingredients (I halved the recipe of Ohbin as we are small eaters):
1 pack kway teow (flat rice noodle)
3 cloves garlic, diced
1 chinese sausage, sliced
500g cockles, shelled
100g bean sprout
a few stalks chinese chives, cut
3 eggs
pinch of pepper
chili paste (optional)

The sauce ingredients:
1/3 cup soy sauce
1/2 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar

  1. Mix all sauce ingredients together, set aside
  2. Get all ingredients ready beside stove before proceed cooking
  3. Fry eggs as sunny side up
  4. Heat oil in a pan, stir in a teaspoon of chopped garlic, fry til fragrant, put in slices of chinese sausage, fry for a minute
  5. Put in a handful of bean sprouts, then kway teow, 2 tbsp of sauce and some chili paste, stir fry til kway teow absorb all the sauce
  6. Sprinkle pinch of pepper, add in chinese chives and cockles, stir fry for another minute, ready
  7. Serve while hot
Tip:
- cook 1 dish at a time, the taste is much better than frying everything in the pan in one go

The verdict:  Delicious with double thumbs up!  Though not as much 'wok hey' as those in restaurants/cooking stalls, the taste is very close, yum!

2 comments:

Cooking-Gallery said...

I love penang char kway teow too!!:)

kel said...

Thank u, Cooking-Gallery :)