I had home cook Char Kueh Teow for breakfast this morning. I like the mine plain without adding too much extra ingredients. If you want your Char Kueh Teow to be tasty use iron wok and fry the Kueh Teow over charcoal fire. The taste should be quite close to Penang Char Kueh Teow. Here is the recipe.
Wet Kueh Teow, 1 bowl
Light Soya Sauce, 1 table spoon
Dark Soya Sauce, ¼ teaspoon
Sugar, 1/3 teaspoon
Bean sprout, ½ bowl
Garlic, 5 pcs, minced
Prawn, 5 pcs, shelled Egg, 1pc
Salt to taste
Chinese Sausage, 5 to 10 slices (optional)
Cockle, 5 pcs, shelled (optional)
Chili paste, to taste (optional)
Fry garlic until fragrant. Add prawn and Chinese Sausage. Add kueh teow, light soya sauce, dark soya sauce, salt to taste, chili paste and sugar.(You can actually premix the soya sauces with sugar, chili and salt first). Fry until the dark soya sauce are evenly mixed with the kueh teow. Add eggs and fry for a while. Add bean sprout and cockle. Your Authentic Penang Fried Kueh Teow is ready.