Cuisine: Indonesian Chinese, Malaysian, Singaporean
Prep Time: 20 minutesminutes
Cook Time: 7 minutesminutes
Total Time: 27 minutesminutes
Servings: 2generous servings
Calories: 1089kcal
Author: Marvellina
This popular Penang street food is undeniably good and you can make this char kway teow at your very own kitchen with this easy to follow step-by-step photo instructions.
I used pre-cut refrigerated rice noodles. They are stiff when cold. You can microwave briefly to soften the noodles. Loosen the noodle strands. This is important so that they won't clump together and break when you stir fry
If you use dried noodles, simply soak them in water for 30 minutes or until they are softened and pliable. Discard the soaking water
Prepare the seasonings:
Mix all ingredients for seasonings in a bowl and stir to mix
Cooking:
Get everything ready within your reach. Preheat your wok over high heat. It needs to be stonking hot. When you see smoke started to rise. Add cooking oil or lard. Add garlic and quickly stir fry for about 10 seconds or the garlic might get burn
Add slices of Chinese sausage, fish cake, and shrimp, stir fry until the shrimp just turn pink and not fully cooked yet. Push them to the side of the wok. Crack in two eggs and let them cook undisturbed for about 20 seconds. Break the yolk and scramble into large chunks
Add rice noodles followed by seasonings. Continue to stir fry to make sure sauce is coating the noodles and the noodles get some "charred" on some spots, about 1 minute. If you use blood cockles, add them here. Make sure the cockles are cooked through, it should be quick. Quickly have a taste and add more soy sauce if needed
Turn off the heat and add beansprouts and garlic chives. Stir to mix everything. The residual heat will continue to soften the chives and the beansprouts are still crunchy but do not taste raw
Serve:
Dish out from the wok and portion it out onto a plate lined with banana leaves (optional) and top with some fried lard pieces if you want. Serve immediately
Video
Notes
If using dried flat rice noodles, use about 250 gr, soak them in water for about 30 minutes until they are soft and pliable and then drain off water