Char Kuey Teow
Recip Penang Fried Flat Noodles)
This recipe is
very popular in Penang and now all over Malaysia. The mixing of ingredients in
this food makes it a good taste. In the past, this recipe was only available on
the side of the road, but now this food has become one of the dishes in the
hotel in malaysia.
The ingredients
for preparing this recipe are as follows:
Chili Paste:
o
1 oz. seeded
dried red chiles (soak in water)
o
2 fresh red
chilies (seeded)
o
3 small
shallots (peeled and sliced)
o
1 teaspoon oil
o
A pinch of salt
Sauce (mix and blend well):
o
5 tablespoons
soy sauce
o
1 1/2
tablespoons dark soy sauce
o
1 tablespoon
sugar
o
1/2 teaspoon
fish sauce
o
Scant 1/2
teaspoon salt
o
2 dashes white
pepper powder
Other Ingredients:
o
12 shelled
prawn (submerge in ice cold water plus 2 tablespoons sugar for 30 minutes)
o
1 lb. fresh
flat rice noodles (completely loosened and no clumps)
o
1 lb. bloody
cockles (extract the cockles by opening its shell)
o
2 Chinese
sausages (sliced diagonally)
o
A bunch of
fresh bean sprouts (rinsed with cold water and drained)
o
A bunch of Chinese chives
(removed about 1-inch of the bottom section and cut into 2-inch lengths)
o
3 cloves garlic (chopped finely)
o
Grind all the ingredients of the
chili paste using a mini food processor until fine. Heat up a wok with 1
teaspoon oil and stir-fry the chili paste until aromatic. Dish out and set
aside.
o
Clean the wok thoroughly and heat
it over high flame until it starts to smoke. Add 2 tablespoons oil/lard into
the wok and add half the portion of chopped garlic into the wok and do a quick
stir.
o
Transfer six (6 or more) prawn
out of water and half the sausage slices into the wok. Make a few quick stirs
with the spatula until the prawn starts to change color and you smell the aroma
of the Chinese sausage.
o
Add half the bean sprouts into
the wok.
o
Immediately follow by 8 oz. or
half portion of the flat noodles.
o
Add 2 1/2 tablespoons of the
sauce into the wok and stir vigorously to blend well. Using the spatula, push
the noodles to one side, and add a little oil on the empty area and crack an
egg on it. Use the spatula to break the egg yolk and stir to blend with the egg
white. Flip the noodles and cover the egg, and wait for about 15 seconds.
o
Add about 1/2 tablespoon of chili
paste (if you like it spicy, add more) and some cockle clams into the wok.
o
Authentic Continue to stir-fry
and make sure the egg is cooked through. Add chives, do a couple of quick
stirs, dish out and serve immediately. Food
ready for serving
