When it comes to Penang hawker food/street food, there are a few dishes that are chart-toppers: Penang Assam Laksa, Hokkien Prawn Noodles, and Char Kuey Teow. It’s hard to decide which one is the most popular, but if you go to Penang, you won’t—and don’t want to—miss these three stellar hawker food.
Char Kuey Teow is basically flat rice noodles stir-fried with shrimp, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in a mix of soy sauce. A great serving of Char Kuey Teow is flavored not only with the freshest ingredients, but equally important is the elusive charred aroma from stir-frying the noodles over very high heat in a well-seasoned Chinese wok.
The mouthwatering aroma is the “wok hei” or breath of wok. If you’ve been to Penang and walk on streets where there are Char Kuey Teow hawkers, you’ll know what I mean. A great Char Kuey Teow beckons you from blocks away; the tempting aroma fills the air and lure diners in from afar. The very thought of that smell is enough to set my stomach rumbling…(Get Char Kuey Teow recipe and step-by-step picture guide after the jump)
While Char Kuey Teow can be found throughout Malaysia, the Penang version reigns supreme. I’ve heard many stories about tourists from Hong Kong, Taiwan, Singapore, Australia, and beyond who trek religiously to Penang for a satisfying meal of the dish. Somehow, Char Kuey Teow from outside of Penang is simply an inferior shadow of the real stuff—lack of wok hei, too dark in color, and/or wrong taste and texture. And that’s the very reason why Malaysians from out-of-state would go to Penang—just to have a plate of Char Kuey Teow.
Char Kuey Teow is one the most requested recipes on Rasa Malaysia. I have readers who’ve been begging me to post my Char Kuey Teow recipe since three years ago. Great things, especially a perfect recipe, is worth waiting for. Of course I’ve made Char Kuey Teow many times, but I wanted to share the ultimate Char Kuey Teow recipe, and this is it.
So, what are my secrets?
- Get the freshest ingredients—fresh and crunchy bean sprouts, freshly-made noodles, big, fat, succulent shrimp/prawn, bloody cockles (I love my Char Kuey Teow with them, without them, it’s not quite the same!), etc.
- Wonder why the prawn in Penang Char Kuey Teow are always so succulent, juicy, and sweet? I believe some of the most famous stalls treat their prawn with sugar and ice water, or perhaps they are just very fresh.
- Use lard if you can. That’s the secret for the rich silky taste.
- Very hot wok.
- Control your timing of cooking and hence control your “wok hei.”
Without further ado, here is my secret Char Kuey Teow recipe and a detailed step-by-step picture guide that everyone is waiting for. Char Kuey Teow is seriously scrumptious and I don’t see why it can’t be as popular and well-known as Pad Thai and the likes on the global stage. I strongly believe that one day, the world will discover the delicacy that is Penang’s Char Kuey Teow.
Love this recipe? Stumble and share with your community!Ingredients:
Chili Paste:
1 oz. seeded dried red chiles (soak in water)
2 fresh red chilies (seeded)
3 small shallots (peeled and sliced)
1 teaspoon oil
A pinch of salt
Sauce (mix and blend well):
5 tablespoons soy sauce
1 1/2 tablespoons dark soy sauce
1 tablespoon sugar
1/2 teaspoon fish sauce
Scant 1/2 teaspoon salt
2 dashes white pepper powder
Other Ingredients:
12 shelled prawn (submerge in ice cold water plus 2 tablespoons sugar for 30 minutes)
1 lb. fresh flat rice noodles (completely loosened and no clumps)
1 lb. bloody cockles (extract the cockles by opening its shell)
2 Chinese sausages (sliced diagonally)
A bunch of fresh bean sprouts (rinsed with cold water and drained)
A bunch of Chinese chives (removed about 1-inch of the bottom section and cut into 2-inch lengths)
3 cloves garlic (chopped finely)
Step-by-Step Picture Guide of Making Char Kuey Teow (炒粿條/Penang Fried Flat Noodles):
Grind all the ingredients of the chili paste using a mini food processor until fine. Heat up a wok with 1 teaspoon oil and stir-fry the chili paste until aromatic. Dish out and set aside.
Clean the wok thoroughly and heat it over high flame until it starts to smoke. Add 2 tablespoons oil/lard into the wok and add half the portion of chopped garlic into the wok and do a quick stir.
Transfer six (6) prawn out of water and half the sausage slices into the wok. Make a few quick stirs with the spatula until the prawn starts to change color and you smell the aroma of the Chinese sausage.
Add half the bean sprouts into the wok.
Immediately follow by 8 oz. or half portion of the flat noodles.
Add 2 1/2 tablespoons of the sauce into the wok and stir vigorously to blend well. Using the spatula, push the noodles to one side, and add a little oil on the empty area and crack an egg on it. Use the spatula to break the egg yolk and stir to blend with the egg white. Flip the noodles and cover the egg, and wait for about 15 seconds.
Add about 1/2 tablespoon of chili paste (if you like it spicy, add more) and some cockle clams into the wok.
Continue to stir-fry and make sure the egg is cooked through. Add chives, do a couple of quick stirs, dish out and serve immediately.
Cook’s Note:
Repeat the same and make another serving of Char Kuey Teow using the remaining ingredients. Please take note of the proper sequence of the cooking process. This is how it’s done by Char Kuey Teow hawkers in Penang, an art that I love watching since I was a child. Also, a great plate of authentic Penang Char Kuey Teow should be medium brown in color. It shouldn’t be too dark with too much dark soy sauce.
Related Posts:
- Mee Goreng Recipe (Spicy Fried Noodles)
- Yakisoba (Japanese Fried Noodles/焼きそば)
- Cooking with Chef Robert Danhi
- Sambal Belacan
Get new recipes via RSS and reader or subscribe via email
{ 48 comments… read them below or add one }
Thanks so much! I have my recipe down pretty well, and closely resembles yours. My biggest problem is: getting my noodles softened, separated, and dry – all at the same time. If i quickly immerse them in water, it helps to soften and separate them, but gets them wet, and as they dry, they tend to clump back together. If I add them before they’re dry, they cook clumpy. But, if I DON’T soften/separate in water, they start off clumpy. Any tips? How do you prep your noodles to get them soft and separated?
Reply
Rasa Malaysia replied:
Soften at room temperature, or buy fresh ones. You can’t use water to soften and separate them, that’s a no no.
Reply
Thank you!
Reply
yum yum yum! Hi Bee!
Did I ever tell you that I love noodles? Well I love noodles, and i love the step by step instructions. For once, I finally have all of these needed ingredients, cheers!
Reply
Rasa Malaysia replied:
David – great that you love noodles. Yes, this is a must-try.
Reply
IMHO, lard is the most important ingredient in CKT. It’s just not the same without it.
Reply
Rasa Malaysia replied:
I agree!
Reply
That is jut gorgeous. They are so fragrant and delicious. Now, I can make this at home perfectly.
Reply
Rasa Malaysia replied:
Divina – yes, good luck trying my Char Kuey Teow recipe.
Reply
Wow Bee…that looks pretty darn close to the real deal. I bet it taste just as good…sigh, woman you have cravin’ for a Penang Char Kuey Teow…with extra si ham, pls!
Reply
Rasa Malaysia replied:
Hey Elaine – it is the real deal. ;)
Reply
Now you’re talkin! This looks AWESOME!
Reply
Rasa Malaysia replied:
Thanks!
Reply
Thanks for the recipe and step by step instructions on how to fried the flat noodles :)
Reply
You made this? It looks really delicious.
Reply
Rasa Malaysia replied:
Yes, I made this Char Kuey Teow. Much better than the ones served in Penang restaurants in New York. ;)
Reply
CT replied:
I believe you. It looks really delicious. I sent the link to my sisters and parents. My eldest sister replied, ‘I AM VERY HUNGRY NOW!!!’ haha
Reply
WOW! Thank you very much for sharing the detailed step-by-step images. I’ve never had Char Kuey Teow Penang style before.
I am Cambodian and we have our own version of Char Kuey Teow which is pronounced the same as yours. In Cambodian Char means to stir-fry and Kuey Teow means noodles. What a coincidence.
Here is how we make Char Kuey Teow the Cambodian way.
http://khatiya-korner.com/blog/2009/10/23/cambodian-fried-rice-noodles/
Reply
Rasa Malaysia replied:
Thanks for sharing the link. It looks very different. Well, Char Kuey Teow is basically a Chinese dialect, as Cambodia has many Chinese descent, so I am not surprised it’s called the same.
Reply
alamak! so divine la…..
Reply
Rasa Malaysia replied:
Hehe, yes, divine it is. I ate it straight for 3 meals.
Reply
Bee, this looks as good as the best I have seen in either Malaysia or Singapore. Your pics are really making me drool now .. and it’s lunch time now! Love CKT with lots, and lots of lap cheung.
Reply
Rasa Malaysia replied:
Jo – Hah, I think the best Char Kuey Teow are found in Penang. ;)
Reply
I actually like char kuey better than pad thai :) To think I haven’t even tasted an authentic one from Penang! Thanks for sharing your recipe :)
Reply
Rasa Malaysia replied:
Joey – me too. I love Thai food but I find Thai food to be mostly sweet, including Pad Thai. I don’t really like my noodles loaded with sugar. You have to go to Penang to try the authentic Char Kuey Teow.
Reply
You kick butt Bee. This looks awesome! The step by step is so helpful because it’s the kind of dish that requires proper technique. I certainly have no reason the mess it up now!
The combo of chinese sausage, shrimp and cockles makes me want to jump in my screen right now. Your kitchen is on the other side.. right? :)
Reply
Rasa Malaysia replied:
Yes, Char Kuey Teow has very simple ingredients and seasonings. It’s all in the technique and how you stir-fry the dish for the perfect wok hei and texture.
Reply
Nice…I usually go without hum (cos worried of contamination) though I like it and agree with you that without ham hum, CKT can turn out quite different.
Reply
Rasa Malaysia replied:
Tiga – did you take Hepatitis B shots? If you did, you can eat the hum lah. So good. I love them, and always ask for extra in my Char Kuey Teow.
Reply
Yummy! I love Char Kuey Teow. Can’t live without it. Thanks loads for your recipe. Will be trying it out sometime soon. =) Was wondering, can you feature some articles on Hainanese food? I am a Hainanese but have no idea about Hainanese food except for the famous Hainanese Chicken Rice.
Reply
Rasa Malaysia replied:
Caroline – I am not Hakka so I don’t really know how to make Hainanese food.
Reply
I think I will head to my usual makan place tonight for a plate :)
Reply
Rasa Malaysia replied:
Maya – awesome. Hope you had a good one.
Reply
Hi! Tks for sharing this! :) Can I check why shd the prawns be soaked in sugar and ice water? Is tt to make them crunchy?
Reply
Rasa Malaysia replied:
To make it sweet and crunchy.
Reply
Thanks. This is one of my favourite dish. Will try it out. n dazzle my kids. Am not good at cooking. Usually I will go to Kelana Jaya near the FAM. There is one fat lady at the coffee shop who really cooks FANTASTIC kway teow
Reply
Rasa Malaysia replied:
Ramlah – I am sure you will dazzle your kids with this Char Kuey Teow recipe. :)
Reply
among all of Penang’s best street fares, i like CKT the most. the hokkien mee, laksa, and lor bak come distant seconds.
can one really replicate the intensely aromatic ‘wok hei’ at home?
Reply
Rasa Malaysia replied:
Yes, many people love Char Kuey Teow, especially tourists.
It’s hard to replicate the exact wok hei at home, but I tried.
Reply
The CKT looks superlicious….simply irresistibly good. Thanks for sharing the recipe. Great pictures too :))
Reply
Rasa Malaysia replied:
Thanks Nina. Now go eat some Char Kuey Teow. :)
Reply
Thanks for this recipe! Ive been searching high and low for the perfect one and this looks perfect from your picture!
Reply
Rasa Malaysia replied:
I think it’s perfect. Hubby is from Johor and he said to me “only Penang people can make such good Char Kuey Teow.” It was really flattering! Haha. :)
Reply
The ultimate version. I love it. And, I can trust your tastes! Looks absolutely fantastic and it’s making me hungry at midnight…
Reply
Rasa Malaysia replied:
Haha, I know Manggy, the shrimp must be calling your name. Yes, this is the ultimate Char Kuey Teow recipe. LOL.
Reply
this looks absolutely wonderful and delicious. thanks for the recipe and i’m going to try and make it.
Reply
Rasa Malaysia replied:
Cindy – yes it is. Penang Char Kuey Teow is simple perfection!
Reply
Hi Bee, where can I buy cockles?
Reply
Lovely photographs!
Reply
Hi there! thanks for your great recipes!! this is so tempting i’d have to try it real soon!
As there are different names for same ingredients, i would like to confirm if small shallots is this? and that the chinese chives is 韭菜 in Chinese Jiaozi?
thank you!
Reply
I’ve made this several times, but I just can’t separate the fresh rice noodles! The ones I get are usually oiled & folded over each other. But, I just get little shards of them, broken, when I try to separate! WHAT is the SECRET???
Reply
Your CKT looks really authentic and I am sure tastes yummy too. We cannot find cockles in NZ, so will have to find a substitute to try it out. Your step by step approach is definitely idiot-proof and very comprehensive. Thank you so much for sharing.
Reply
This looks amazing! I’ve been waiting for your CKT recipe, hehe. :) Love how your blog enables me to eat all the food I miss (and how every single recipe I’ve tried works)! I never eat the “ham” in CKT though, have never warmed to eat. The lap cheong on the other hand is another story…. :P
Thanks for this!
Reply
Su-yin replied:
*warmed to it I mean, not eat. Lol.
Reply
i’m gonna try this recipe tonite i know this dishes is really good… thank you for sharing your knowledge to everyone hopefully you get cooking show in foodnetwork …hope somebody sponsor you…i’m gonna be # 1 big fan of your t.v show….more power…god bless you…
joyce,
Reply
Hor liau, Bee!! Very, very lau nuar already. Hehehe
Have tried the version from the Penang Street Food book. Will try your uber-delicious looking CKT next :P
Did you use frozen cockles?
Reply
This looks amazing! You are inspiring me in so many ways.
Reply
You know here in PJ/KL they hardly ever add lap cheung. Yes…I agree Penang’s CKT the best! The prawns there are huge in comparison to the ones in the Klang Valley!
Reply
Hey!!
Thanks! Thanks! Thanks for sharing THE secrets to good Penang Char Kway Teow!! This post reminds me of my failed attempt at CKT while I was still a student abroad in the U.S. Though back in Malaysia now. I’d still love to give it a shot sometime!!
I absolutely love your blog! Inilah Semangat Malaysia!! Keep it up the wonderful work!! =)
Reply
How did you manage to get some cockles in the state? It’s one of the things that I missed most from home! :) Thanks for sharing a great recipe!
Reply
Hey, great stuff! Thanks for sharing the recipe, i am a malaysian living in France with constant craving for my kampung food of Penang… I made this dish tonight with your recipe, we all overate! heheh
Reply
Looks great!!.. however I am not a big fan of cockles so usually go without them.
Reply
they are just a variety of clam, aren’t they? couldn’t small clams be substituted?
Reply
Was wondering – where did you buy your fresh kway teow? My cousin lives in Canada and always complain that they can’t find them there.
Reply
Yummmmmmmmmm! I love char quey teow!!!. Cant wait to try this at home.
Reply
I so LOVE char kuey teow!!! I miss it sooo much! It’s my fave dish. I have tried cooking it few times and each time – disaster, majorly disappointing. I might give this a try, seeing as it’s step by step I should be ok..*fingers crossed*. Thanks for posting this…
Reply
I wanted to have a nice char kuey teow since I left Penang almost 2 years ago and I can’t really get one that taste as good as the original Penang Char Kuey Teow from any restaurants and food places in Adelaide. They are all too oily, and I mean really, really too oily, and taste either too salty or burnt, or combination of both. Yuck! Never able to finish even one portion of it. Such a disappointment all the time. But, your post of this char kuey teow doesn’t take that much oil. Even though I am a bit reluctant to cook this dish by myself (because I think they are too much work and I am too lazy, hehehe) I might try to make this dish in the future (when the cooking mood strikes). And I’m sure your recipe tastes yummy… Thanks for sharing :)
Reply
I’m arriving in Penang tomorrow and this post has seriously ramped up my excitement! I can’t wait to get stuck in to the street food, any advice regarding best areas etc would be greatly appreciated!
Reply
Your CKT looks GREAT! Full of wok hei! It makes me craving for one now….!
Reply
Girl, if I ate shrimp (and I used to), I’d be all over this. My parents would love this. Maybe I’ll try it for them. looks amazingly refreshing, light and healthy!
Reply
Hi! I tried your recipe last night for our dinner. My question is what kind of dry red chilli pepper did you use. I used the one that made in Mexico and I didn’t even use all 1 oz. of it for 2 people since it was already hot. I might be using different kind of dry red chilli pepper than what your recipe called for. And I can’t make it into paste but the CKT or my version of it at least tasted so darn good!
Thanks!
Reply
Rasa Malaysia replied:
The 1 oz of dried red chili is not for 2 people, if you look at my instructions, I said add 1/2 tablespoon of the chili paste. The chili paste recipe will yield about 4-5 servings of the CKT.
Reply
CKT is my favorite dish when travelling to M’sia / Penang. ! When you refer to the dark soya sauce, is it the thin one (like a regular liquid), or is it thick like kecap manis?
Reply