[[ Char Koay Teow - Penang ]]

(A classic Penang hawker food specialty. You have not tasted REAL char koay teoh until you have come to Penang. Penang CKT is the gold standard!)










~This is the signature hawker dish of Penang. A simple plate of stir fried flat noodles with seafood, egg, bean sprouts, chilly and soy sauce.
Now anybody can fry noodles but it's that special combination of taste and spices that makes it so special.




~Char kway teow, literally "fried flat noodles", is a popular noodle dish in Malaysia and Singapore. It is made from flat rice noodles (called Shāhé fěn or hé fěn in Chinese) fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives. Sometimes slices of Chinese sausage and fish cake are added. It is fried in pork fat, with crisp croutons of pork lard, which give it its characteristic taste.

~Char kway teow has a reputation of being unhealthy due to its fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled up as char kway teow sellers in the evening to supplement their income.



~Recipe for Char Koay Teow~

~INGREDIENTS~

400 gm koay teow (flat rice noodles)
250 gm bean sprouts
4-8 stalks chives - cut into 2cm lengths
250 gm vegetable oil or lard - cut into cubes
6 eggs
300 gm prawns - shelled
3 garlic cloves - chopped
3 tsp ground chillies or sambal olek
3 tsp light soy sauce
3 tsp dark soy sauce
Pepper to taste
HINT: Wok must be on high heat. To make it a truly authentic dish, cook and serve each dish individually. Use enough oil so the noodles won't stick but not too much or the char koay teow becomes greasy. You can also add 'kecep manis' or sweet soy sauce for added favour.

~Char kway teow , literally "fried flat noodles", is a popular noodle dish in Malaysia and Singapore. It is made from flat rice noodles (called Shāhé fěn or hé fěn in Chinese) fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives. Sometimes slices of Chinese sausage and fish cake are added. It is fried in pork fat, with crisp croutons of pork lard, which give it its characteristic taste.

~Char kway teow has a reputation of being unhealthy due to its fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled up as char kway teow sellers in the evening to supplement their income.



~Recipe for Char Koay Teow~

INGREDIENTS

400 gm koay teow (flat rice noodles)
250 gm bean sprouts
4-8 stalks chives - cut into 2cm lengths
250 gm vegetable oil or lard - cut into cubes
6 eggs
300 gm prawns - shelled
3 garlic cloves - chopped
3 tsp ground chillies or sambal olek
3 tsp light soy sauce
3 tsp dark soy sauce
Pepper to taste
HINT: Wok must be on high heat. To make it a truly authentic dish, cook and serve each dish individually. Use enough oil so the noodles won't stick but not too much or the char koay teow becomes greasy. You can also add 'kecep manis' or sweet soy sauce for added favour.

Makes about 6 servings. You can add in any vegetables of your choice, I find choi sum tastes best.

~Prepare garlic oil:

~Heat oil or lard, add garlic and remove only when fragrant
Set wok aside for frying
Prepare noodles:

~Heat 2 tsp garlic oil (see above)
Add prawns or/and vegetables, chillie - set aside
Add garlic oil, noodles, soy sauce
Mix in prawns or/and vegetables and beansprouts
Push mixture to edge of wok, add a little oil in centre, break eggs, fry and then mix everything together
Garnish with chives and pepper
Serve immediately & hot





YUMMY .. YUMMY ... YUMMY