Monday, December 1, 2008

Authentic Penang Fried Kueh Teow Recipe (Fried Flat Rice Noodles)

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.


Anonymous said...

i can never fry ckt right. It always stik to the wok, Pete! :-(

Anonymous said...

Hehehehehehe!!! Almost exactly like mine...but I only use dark soy sauce, no light one...and no cockles! Lazy lah! Have to buy, boil and take out of shell. LOL!!!

Pete said...

Cleff : Oil must be not, and fry quickly. Mix all the soya sauce frist so can add to kueh teow faster. Happy trying.

STP : Use less dark soya sauce will be nicer. Ya lorr, add cockles very susah, have to boil and take out the flesh. Luckily everyone in my family don't like to eat cockles. LOL

levian said...

i love them "very very fried", or is there such a phrase? i like them dark n slightly crunchy, oh n spicy!

Pete said...

levian : Ha ha,very very fried, you remind me, I forgot to put in Chili Boh in my posting. Thks


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