I’ll walk you through the recipe for making this famous Penang hawker cuisine. This is the greatest recipe for Char Kuey Teow on the web.
A few dishes stand out for Penang hawker food/street food, such as Hokkien Prawn Noodles, Penang Assam Laksa, and Char Kuey Teow.
An excellent dish of Char Kuey Teow is flavored with the freshest ingredients and the elusive charred scent created by stir-frying the noodles at extremely high heat in a well-seasoned Chinese wok.
The delectable scent is referred to as “wok hei,” or wok breath. If you’ve ever visited Penang and walked through streets lined with Char Kuey Teow hawkers, you’ll understand what I mean.
A wonderful Char Kuey Teow calls; the enticing scent draws diners in from afar. The mere notion of that aroma makes my tummy grumble.
While Char Kuey Teow is available across Malaysia, the Penang rendition is unmatched.
I’ve heard several anecdotes about travelers from Hong Kong, Taiwan, Singapore, Australia, and other countries making pilgrimages to Penang regularly searching for a fulfilling supper of the dish.
Char Kuey Teow is a poor imitation of the real thing outside of Penang—lack of wok hei or the incorrect flavor and texture. That is precisely why Malaysians from other states travel to Penang—for a dish of Char Kuey Teow.
Char Kuey Teow is often requested on Rasa Malaysia. Since three years ago, readers have pleaded with me to release my Char Kuey Teow recipe.
Waiting for great things, particularly a perfect recipe, is worthwhile. While I have prepared Char Kuey Teow several times, I wanted to share the ultimate Char Kuey Teow recipe, and this is it.
Here is my secret Char Kuey Teow recipe:
Purchase the freshest ingredients possible—fresh and crisp bean sprouts, freshly prepared noodles, large, plump, luscious shrimp/prawn, bleeding cockles (I adore my Char Kuey Teow with them; without them, it’s just not the same! ), and so on.
Isn’t it amazing how succulent, juicy, and delicious the prawns are in Penang Char Kuey Teow? I suppose that some of the more well-known booths treat their prawns with sugar and ice water, or they are exceptionally fresh.
If possible, use fat. That is the secret to the velvety, creamy flavor. Use an extremely hot wok and control your cooking time; hence, “wok hei”.
Char Kuey Teow is genuinely delectable, and I see no reason why it cannot be as famous and well-known on a worldwide scale as Pad Thai and similar dishes.
I am convinced that the world will one day discover the deliciousness of Penang’s Char Kuey Teow. This recipe has a low-calorie count of 639 calories per serving.
INGREDIENTS:
PASTE DE CHILI:
- 1 oz. (30 g) dried red chilies, seeded, soaked in water
- 2 seeded fresh red chilies
- 3 peeled and sliced tiny shallots or pearl onions
- 1 tsp oil
- 1 pinch sodium chloride
SAUCE (WELL MIXED AND BLENDED):
- 5 tbsp soy sauce
- 1 1/2 tbsp dark soy sauce
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp fish sauce
- 2 dashes powdered pepper
ADDITIONAL INGREDIENTS:
- 3 garlic cloves, coarsely chopped
- 12 shelled prawns, 30 minutes in ice-cold water
- 2 teaspoons sugar
- 1 pound (0.4 kg) freshly prepared flat rice noodles, totally loosened and free of clumps
- 1 pound (0.4 kg) bleeding cockles, open the cockles’ shells
- 2 Chinese sausages, diagonally cut
- 1 bunch freshly washed and drained bean sprouts
- 4 hefty eggs
- 1 bunch Chinese chives, cut into 2-inch lengths after removing about 1-inch of the bottom portion
INSTRUCTIONS:
- Using a tiny food processor, grind all chili paste ingredients until fine. Stir-fry the chili paste until fragrant in a wok with 1 teaspoon oil. Prepare and set away from the dish.
- Thoroughly clean the wok and cook it over a high flame until it begins to smoke. 2 tablespoons oil/lard into the pan, along with half the chopped garlic, and give it a brief toss.
- Six (6) prawns and half of the sausage slices are transferred from the water to the pan. Stir quickly with the spatula until the prawn begins to change color and the scent of the Chinese sausage begins to permeate the air.
- Half of the bean sprouts are added to the wok.
- Immediately after that, add 8 oz. or half of the flat noodles.
- Add 2 1/2 teaspoons of the sauce in the wok and vigorously mix to combine. Push the noodles to one side with the spatula and brush a little oil and a cracked egg on the vacant space. Break the egg yolk with the spatula and mix the egg white. Wait approximately 15 seconds before flipping the noodles and covering the egg.
- In the wok, add roughly 1/2 tablespoon chili paste (add more if you want it hot) and several cockle clams.
- Continue to stir-fry until the egg is completely done. Add chives, stir briefly, then dish out and serve immediately.