char kway teow recipe

Char Kway teow...A dish which I love the most while in Malaysia and would make once a while in UK. The picture above was a char kway teow dish I made almost 2 years back. Thanks to Yao for the most amazing penang cookbook which has the most amazing char kway teow recipe ever.

I am sharing my most precious Char Kway teow recipe:

Chilli paste:
10 dried red chillies, soaked until soft
2 fresh red chillies
2 shallots, peeled
1/2 tsp salt
4 tbsp cooking oil

5 tbsp lard or cooking oil
2 cloves garlic, chopped
2 tbsp chilli paste or to taste
200g medium-sized prawns, shelled.

1 chinese sausage, sliced
400g fresh flat rice noodles (kway teow)
1 tsp light soy sauce
1/2 tsp dark soy sauce
1 tsp salt or to taste
4 eggs
1/2 tsp ground white pepper
1 tbsp water
200g bean sprouts
50 chinese chives
150g cockles (optional)
100g crab meat (optional)

to prepare chilli paste:
Cut up roughly the chillies and shallots. Pound or blend in an electric blender adding some water if necessary. Season to taste with salt. Heat oil over low heat and fry the chilli paste, stirring continuously until fragrant and oil has separated from the paste. Set aside.

To fry the kway teow:
Heat oil and fry the garlic until aromatic over medium heat. Turn up the heat and add the chilli paste. Fry until aromatic before adding prawns and Chinese sausage slices. Add the kway teow and stir fry for a few seconds before adding the light and dark soy sauce and salt.

Make a 'well' in the centre of the kway teow and add a tbsp of oil. Crack in the eggs and season with pepper. Let the eggs start to set before scrambling. Fry together with the kway teow.

Add the water, bean sprouts, chives and cockles (if using). Stir-fry for 20 seconds before dishing out. Serve topped with some crab meat, if desired.



I think the sauces use makes a lot of difference. I tend to use ABC kicap manis and soy sauce maggi brand. I did not follow the tsp/tbsp of sauces above, but used my judgement instead when I fried the kway teow.

Anyway, hope you enjoy cooking the kway teow as much as I do, and enjoy the lovely results of the recipe.