If you miss Malaysia as much as we do, this spicy, fiery wok-hei-filled Penang Char Kway Teow is a must make! One bite of this will have you dreaming you’re back in Penang.
Penang Char Kway Teow – 炒粿条
Servings: 2 - 3 pax
Time: 30 minutes
440g Thin guo tiao
100g Bean Sprout (weight)
10g Scallions (cut into 1 inch length)
1 tbsp Minced garlic
1 pc Chinese sausage (sliced thinly)
10 pcs Prawns (deveined and deshelled)
50g Fresh cockles
2 Eggs (beaten)
2 tbsp Pork lard (optional)
2 tbps Pork crackers (optional)
4 Banana leaves
2 tbsp Light soy sauce
½ tbsp Dark soy sauce
1 ½ tbsp Fish sauce
2 tbsp Water
1 tbsp Chilli sauce (optional)
Combine light soy sauce, dark soya sauce, fish sauce and water in a small mixing bowl, set aside.
Stir fry minced garlic with pork lard till fragrant.
Add in prawns and Chinese sausages and stir fry fragrant.
Add in thin guo tiao and bean sprouts, give it a quick mix.
Pour in the sauce that we have prepared.
Add in the beaten eggs, continue to mix well.
Add in cockles, scallions & pork crackers, final quick mix.
Dish up and serve hot.