RSS
Email
Twitter
Facebook
Spotlight
Penang Hokkien Char (福建炒)
April 5th, 2010Recipes, Chinese Recipes, Recipes, Malaysian Recipes, Penang Food, Recipes36 CommentsPenang Hokkien Char Recipe (福建炒)
Ingredients:
6 oz. vermicelli (soaked in warm water until soft, drained)
6 oz. yellow noodles (rinsed with cold water, drained)
6 shrimp (shelled and deveined)
4 fish balls (cut into slices)
2 oz. pork (cut into slices)
2 oz. choy sum/Chinese mustard green (cut into 2-inch lengths)
2 cloves garlic (minced)
4 oz. bean sprouts
2 1/2 tablespoon soy sauce
1 1/2 tablespoon kecap manis (sweet soy sauce)
3 dashes white pepper powder
2 tablespoons oil
3/4 cup water
Fried shallot crisps
Method:
Heat up a wok on high flame/heat and add cooking oil. When the oil is heated, add the minced garlic and stir-fry until aromatic. Add the pork slices, shrimp, fish balls, into the wok and stir-fry until they are half-cooked. Add in the choy sum, bean sprouts, noodles, vermicelli and toss all the ingredients quickly with the spatula. Add the soy sauce, sweet soy sauce (kecap manis), water, pepper powder, and keep stirring until the noodles are cooked through (make sure not to overcooked the noodles). Dish out and garnish with some fried shallot crisps and serve immediately with a dollop of sambal belacan.
Cook’s Note:
In the United States, I can’t find Malaysian thick soy sauce, which is slightly sweet in taste so I often use Indonesian kecap manis as a substitute. If you are in Malaysia, use the local thick soy sauce. If you can’t find kecap manis, you can use Chinese-style dark soy sauce, but you might want to add a pinch of sugar to balance the flavor of this dish.
Get More Delicious Recipes Below:
KL Hokkien Mee
Remember I told you that there are many talented Malaysian food bloggers? Today, I would like to introduce you to Citrus and Candy—a fantastic and gorgeous food blog by the very talented Karen Low, who is based in Sydney. Citrus and Candy is choked full of beautiful food photography and her dessert recipes are to-die-for. Anyway, for this guest post,…
Singapore Hokkien Mee
Køkken69 is a Singaporean food blog. Authored by Shirley, a chemist by day, Køkken69 is a gorgeous blog chocked full of delicious Asian dishes, pastry recipes, and travel tales as Shirley travels around the world. While Shirley says that she approaches every recipe on her site like an experiment, I personally think that she is a talented home cook, and…
BBQ Pork Recipe (Char Siu/Char Siew/蜜汁叉烧)
BBQ pork or “char siu” (also spelled as “char siew”) is a famous Chinese dish that everyone loves. Char siu (char siew) is of Cantonese origin where skewers of pork meat is marinated in a honey hoisin sauce, and then roast in oven to charred, savory, and sticky sweet perfection. If there is a pork recipe that defines Chinese cooking,…
Sambal Belacan
Following my recent post on sambal asparagus, I thought I would show you how to make sambal belacan from scratch–a must-have Malaysian condiment and the basic building block for many delicious Malaysian recipes. Sambal belacan consists of chilies, belacan (Malaysian shrimp paste), kalamansi lime (limau kasturi), and salt and sugar (to taste or optional). In the US, kalamansi lime is scarce…
Get New Updates by Email:
PREVIOUS POST: Ipoh Street Food (Ipoh Hawker Food)
NEXT POST: Vanilla Cheesecake
I love your BLOG !!!! Thanks
Thank you.
This looks like a really tasty dish. I have never been to a hawker so this is the closest I come to authentic Penang food.
You should go visit Penang then. ;)
Any food from Penang wins my heart :D I can eat this any time…maybe 2 plates even :P I love prawns so I will add more prawns…..mmmm
Mary – hehe, I love prawn also, every time must add extra liao (toppings). LOL!
Your new web design is awesome! This dish is mouthwatering. Lots of Sambal Belacan for me… Thanks
Yes, sambal belacan is a must. It makes the Hokkien char so good. Without it, it’s just a normal noodle dish.
You forgot to add pork liver and lard. =)Thanks for sharing this recipe. I love this dish very much.
Heh, I don’t have pork liver and lard. ;)
this dish is always overshadowed by Hokkien Mee and CKT LOL hardly order this dish whenever we’re in Penang.
That’s true, but every time I go home, I always make sure I have Penang char ho fun and hokkien char once. Hehe, but many many Hokkien Prawn Mee. Hehe.
Hi Bee! You can get Ibumie (Har mee flavor) instant noodles in packets in Malaysia. Of course they can’t beat the original but the flavor is there as is. Maybe you can add some extra ingredients to improve the flavor.
Give it a try if you haven’t tried it before next time you are back in Penang.
一定很鲜! 好吃! Almost like the Hor Fun ingredients (prawns, pork, veg etc) but the seasoning is definitely different.
Yes, the hor fun gravy is different, I like both, just depending on the mood.
ah, I miss hokkien char! Yours looks like the real deal, yum!
Piggy, it’s very good. I miss Hokkien Char once in a while. Hehe.
Ooh, delicious! I love Hokkien Mee and Char Fun, but I don’t think I’ve ever had the Penang version.
Penang version is different, you should try.
This looks soooo delicious. I’ll be in Malaysia in several months and hope to try it. BTW I was inspired by your older post on Roti Jala and made it with my Malaysian chicken curry. Delicious, though when I’m in KL next I have to find one of the roti jala moulds
How to ‘make sure’ the noodles is not overcooked? Adding at the very last stage and quick stir?
I miss Penang food! More please :)
Next time I go back to Malaysia, I will make it a point to go to Penang. Meanwhile, I will try your recipes. Keep it up. But try the food in Malacca. You will be surprise.
A great recipe!! I just can’t wait to go back to Penang next month after trying out your dish!!
I could really go for this. Lovely photo, so crisp, so bright, and so yummy!
I’m salivating! I’ve never been to Penang, but I can’t resist any kind of Asian noodle dish, especially when it’s full of seafood and sweet soy sauce. Hopefully, one day, I’ll get to Penang and taste it from one of those great hawker stands.
Carolyn – me too. I love noodles more than rice, give me noodles and I will take it anytime! Yes, hopefully you will get to visit Penang one day. If you love street food and culture, you would love Penang.
Hi
I left Penang in year 1994 and missed the food there. Your blog has reminded me the many happenings in Penang especially the Hokkien Mee. I remember the “Hokkien Mee” in Penang is the noodle in prawn soup, and few slice of small prawn and meat.
And the same is called “Prawn Mee” but bigger piece of prawn. Am I correct?
(I don’t exactly remember now )
Hokkien Mee = prawn mee but in Penang, we call it Hokkien mee, never call it prawn mee.
I love it! Thanks for sharing.
Pingback:Pelfy’s Journey Of Love » Blog Archive » Penang Hokkien Char (福建炒)
Hi. I have just experimented this recipe and I must say, “thank you for sharing it”.
Where did you get the fish balls? Any particular kind you prefer?
I like DoDo brand frozen fish balls.
I’m literally drooling as I look at the pictures!! :D i can’t wait to try em out! CAUSE I LOVE HOKKIEN MEE! It’s superb tasty.
hi there, i need to alert you on this website that has the same post as yours
http://freedelicacies.blogspot.com/2011/06/seafood-hokkien-char-malaysian-recipe.html