Char Kuay Teow

Char Kuay Teow which simply means fried kuay teow, is a famous Penang dish and it is available at almost all coffee shops in Malaysia. But, not every stall is yummy & tasty. We both love Char Kuay Teow very much and used to eat it almost every week! Well, sometimes, more than once in a week... hehehehe.

This dish is quite tricky because you'll need a very hot wok to fry your ingredients. Nonetheless, with a little patience and effort, I think everyone can cook it : )

So here goes the awesome Penang dish... slightly modified by yours truly, due to incomplete ingredients : P

Clockwise from top left: Ingredients are chopped nicely; Bean Sprouts;
Kuay Teow soaked and drained; Prawns soaked in sugar water.

First, fry some finely chopped garlic & some chopped dried chillis in a liquid of hot cooking oil. Then quickly put in your lap cheong and fry them until it is fairly crispy. Add in some prawns and sear it until it is almost 70% cooked. Once that is almost done, put in your kuay teow (or also known as rice sticks) and bean sprouts together. Give it a quick toss.

For the seasoning, you'll need to prepare this concoction before you start the cooking. In a bowl, pour in soya sauce, dark soya sauce, fish sauce, dashes of white pepper, salt and some sugar. However, I do not have dark soya sauce and hence, replace it with oyster sauce : ) Stir to mix well.

After you have toss your kuay teow and sprouts, pour in your seasoning mixture. Then the final ingredient, egg! Push your noodles aside and crack an egg. Once it is cook on the base, mix everything together and it is ready to serve!

Round 1: Fried by SousChef

Round 2: Fried by TheLoyalFan. Looks nicer than mine...mmmm! 

Our first attempt of this was quite good although we have missed out 2 important ingredients - cockles and chinese chives. Nonetheless, the sauce does make it taste like the hawker stall's version. The noodles were well coated with oil, making it looks so glossy and yummy too! I wished that the lap cheong was crispier but it can't be done because the garlic was going to be burnt. Hence, I think for my next attempt, I shall try to fry the lap cheong first, then only the garlic. Hopefully my theory works lah!

TheLoyalFan says: 'Oh Char Kuay Teow... how I love you so! Nom nom noms... I don't know what to say. I love Char Kuay Teow!!!'

The sauce mixture was referenced from Rasa Malaysia. Please feel free to check it out ^_^ Mine is sort of the simpler version.

Till then, keep nomming!

Ingredients: Garlic, Dried Chilli, Lap Cheong, Peeled Prawns, Kuay Teow (Rice Sticks), Bean Sprouts, Egg.