Char Kuay Teow

dont call yourself truly malaysian if u never savour this dish..its an ever popular hawker food that can be found almost every where, from the back lane to gerai tepi jalan to pasar malam to the majestic of 5 star hotel, enjoyed by all malaysian despite races and status.

Easy yet tricky to cook..right freshest stuffs n alotta practices, u'll surely master this dish in no time :)

PENANG CHAR KUAY TEOW
serving : 4 portion

800g Flat rice noodle
400g Fresh Prawn/ udang segar
100g Beansprout/Taugeh
8 nos Whole Egg/telur
100g Chive - sliced/ Kucai
4 tbsp Chopped Garlic
100ml Cooking Oil

CHILI PASTE:
100g Chili Paste / Cili boh
2 tbsp Garlic - chopped
100g Prawn shell / Kulit udang
1/2 cup Water/ Air

Method:

Heat up the oil, saute garlic then add prawn shell, chili paste, water and let it simmer till sauce become thick, add seasoning

SOY SAUCE:
1 cup Chicken stock/ Air rebusan ayam
1 tbsp Black soya sauce/ Kicap Pekat
8 tbsp Sweet soya sauce or light soya sauce / kicap manis kipas udang
2 nos Garlic/ 2 ulas bawang putih
2 tbsp Oyster sauce/ sos tiram
1 tsp Salt

Method:
Combine all the ingredients , let it boil then simmer for 10 minutes, adjust seasoning

Overall method / stir- fry kuay toew for 1 portion.

1. Heat up the oil, add 1 tsp garlic, prawn then saute till golden brown.
2. Add chili paste and flat noodle, stir well.
3. add 3 tbsp soy sauce, keep stirring the lasty add bean sprout and chive.
4. Keep stir for 1 minute, remove from the wok.
5. Ready to serve garnish with sliced red chili.


recipe courtesy of Master Chef Sabri Hassan