Char kway teow, literally "fried flat noodles", is a popular noodle dish in Malaysia especially in Penang . It is made from flat rice noodles, approximately 1 cm or slightly narrower in width, fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives. Sometimes slices of Chinese sausage and fish cake are added. It is fried in pork fat, with crisp croutons of pork lard, which give it its characteristic taste.
There are many variations in preparing char koay teow, the use of soy sauce is less and thus gives it a slightly reddish look. I am not using pork lard but simply normal cooking oil.The dish does not differ that much in taste .You can add more thick soy sauce to give it a darker look.
250gm koay Teow(flat-rice noodles)
2 cloves garlic(chopped)
100g fresh prawns (cleaned , devine )
½ tsp chilli paste
11/2 cup beansprout
2 eggs (beaten)
6 stalks chives(cut into 10cm sections)
1 tbsp light soy sauce ( I use Maggi)
½ tbsp oyster sauce
Salt and pepper to taste
1 tbsp dark soy sauce
Heat 2 tbsp of oil in a wok(wok would be the best pan to use when preparing this dish) and fry chopped garlic until light brown .Add prawns and sauté further.Add in chilli paste and sauté until oil breaks.Add in koay teow and stir fry quickly.Sprinkle some water if needed.
Push all the ingredients to one side of the wok ,create an empty space in the center, add in the beaten eggs , stir fry evenly with all the other ingredients .Then follow up with the sauces.You need a bigger wok to prepare this way .
Finally add in beansprouts ,chives and cockles.Stir fry evenly , dish out and serve immediately.
The year is coming to an end and this recipe will be my last for the year.Lets welcome the New Year with lots of smiles and happiness.I would like to thank all of you for your comments and kind support.Please do visit my blog frequently.
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