Giveaways

Char Kuey Teow (炒粿條/Penang Fried Flat Noodles) http://rasamalaysia.com/char-kuey-teow/
November 03rd, 2009 160 Comments

Char Kuey Teow (炒粿條/Penang Fried Flat Noodles)

Print Save

Char Kuey Teow Recipe (炒粿條/Penang Fried Flat Noodles)

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.

Tagged as:
LOVE THE RECIPE & PHOTOS? PLEASE SHARE:

160 comments... read them below or add one

  1. Michael says:

    Just like in the streets of Georgetown. The best recipe for CKT I have tried. Thanks!

  2. Derek Ling says:

    I tried this recipe and followed it to the letter. My dad, who is quite fussy, said it tasted like Penang CKT. I told him I just followed your recipe and was absolutely delighted that he liked it. I have cooked this so many times now. Much respect for the recipe. Peace

  3. Reza Esfandiari says:

    Hi, thanks for the recipe. Even though i’m not Chinese, but I love Chinese foods. I want to cook char kuey tewo at home. buy what is the bloody cockles? i can’t find it in my country. can it be replaced another ingredient?

  4. sidney says:

    Hie! This recipe of yours is good for how many pax? Can’t wait to try it.

  5. Catherine says:

    Can’t really fidn fresh kueh teow/ rice noodle here.. can only find the blocks kind and takes too much to separate all the strands.. any suggestion to either make the separation faster or alternative noodle? the thai flat noodle possibly? does it taste the same?

  6. Pingback:Hunting for Delicious Foods at Gurney Drive Penang

  7. Eryl says:

    Do I soak the cockles in water?

  8. ingrid says:

    I miss the sesame oil, is that right?
    Do I have to saok the rice noodles in hot water first?

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Thanks for visiting Rasa Malaysia, #9 most popular cooking blog. Please like Rasa Malaysia on Facebook, join email or RSS for new recipes!


Facebook  |  Email  |  RSS