Tuesday, 3 July 2007

Char Kueh Teow

This is the signature hawker dish of Penang. A simple plate of stir fried flat noodles with seafood, egg, bean sprouts, chilly and soy sauce. Now anybody can fry noodles but it's that special combination of taste and spices that makes it so special. Prawns and ku chai add that special kick to this special dish.
I used the dried kueh teow that available in oriental supermarket. Follow the instruction to soften the noodle but reduce the time so that your noodle will not be too soft (agak agak). This portion will make 4 plates.


  • 1 packet of noodles, divide into 4 plates
  • 2 chinese sausages, sliced (optional)
  • prawns (depends on how much you like to put in a plate)
  • 250g taugeh
  • 50g ku chai (chinese chives), cut into 3cm
  • 4 eggs
  • 150g see harm (cockles), optional
  • 3 thsp ground red chillies
  • 4 tbsp finely chopped garlic
  • 4 tbsp oil
Sauce A (Do not add water)
  • 5-6 tbsp oyster sauce
  • 2 tbsp sugar
  • 150 ml hoo loh (fish sauce)
  • 4 tbsp dark souce
  • 5 tbsp soya sauce
  • 1 tsp pepper
Heat the wok in high heat until hot. Add in 1 tbsp oil and 1 tbsp garlic. Stir well. When the garlic is fragrant (not brown), add in 1 plate of noodle and 2-3 tbsp of sauce A and some chillies. Stir well.
Push the noodle to the side of the wok and add in the prawns and chinese sausage. Fry for 1 minute. Combine the noodle and add in the bean sprouts. Stir well. Make a well in the centre and break an egg. Scramble the egg and push the noodles to cover the egg. Stir until fragrant.
Add koo chai and mix well. Serve immediately.
note: fry the kueh teow plate by plate as this will make it taste better.

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