How to cook a plate of yummy Penang Char Koey Teow? A very famous local street food in Penang,Malaysia, a simple stir fry flat rice noodles.
1) Fresh Koey Teow (flat rice noodles), checked
2)Bean sprouts and chives, checked
3)Fresh cockles (Xi Ham-in Hokkien), checked
4) Fresh prawns, checked
5)Chinese sausages, checked
6)Chili paste, chopped garlic, pre-mixed sauce, checked
Recipe adapted from Obhin (original from Wendy), they advised to cook plate by plate but not big wok at one go. So I pretended myself like a hawker and asked my internal customer (my family ) their preference, and cook plate by plate. I made slightly changes to recipe, anyway, Thanks Ohbin and Wendy for kind sharing.
Penang Char Koey Teow (stir fried flat rice noodles)
In a bowl, mix below seasonings and stir well:-
1/3 cup light soy sauce
2 tbsp dark soy sauce
1tsp oyster sauce
1tsp fish sauce
1 tsp sugar
Ingredients for a plate (per pax)
200-250g fresh Koey Teow (flat rice noodles), loosen it
2tbsp cooking oil ( I use lard oil)
1tbsp chopped garlic
few fresh prawns (personal preference)
some bean sprout (personal preference)
few slices of Chinese sausages (personal preference)
few fresh cockles
some Chinese chives (personal preference)
Chili paste ( I use homemade chilli paste)
Method (Fast –appx 3mins, High heat)
1. Heat up a wok over high flame, add a table spoon of oil.
2. Add garlic, stir few seconds, then add in Chinese sausage, prawns and chilli paste, quickly mix well
3. Add koey teow, immediately follow with a 1~1.5 table spoon of the pre-mixed sauce, stir to coat well.
4. Stir the koey teow to the side of the wok, grease the middle of the wok with 1tbsp of oil, drop an egg.
5. Cover the egg with the koey teow, add 1tbsp of pre-mixed sauce, quickly stir and mix well.
6. Last add in cockles, bean sprout and chives.
7. Stir to mix well, remove from heat and serve hot.