Dec 16, 2007

PENANG CHAR KOAY TEOW


Penang is a popular destination for its hawker food. You can find any coffee shops and hawkers almost every where you turn. If you visit Penang, you must try out their Fried Koay Teow. It tastes just heavenly. For those who would like to try frying the dish at home, here is a recipe.


600gm Koay Teow (flat rice noodles)
500g Bean Sprouts
200g Chye Sim (cut into 4cm lengths)
250g Prawns 200g Cockles (without shells)
2 Nos Chinese Sausages (sliced thinly)
Sliced Fishcake (optional)
Chilly Paste 8 Cloves Garlic (chopped fine)
8 Tablespoons Lard (may substitute with Vegetable Oil for the health conscious)
8 Tablespoons Light Soya Sauce
2 Tablespoons Fish Sauce Pepper
Water
4 eggs
Garlic Chives (cut into 2cm lengths)



Heat oil on a wok. Saute the chopped garlic till slightly browned. Add some sliced sausages, fishcakes, prawns, chye sim, beansprouts, and a little chilly paste (optional), all in this order. Push the fried ingredients to the side of the wok and fry the koay teow. Add soya sauce, fish sauce and pepper to taste. Add a little water. Mix thoroughly all the ingredients. Spread them all and make an empty space in the centre of the wok. Crack the eggs, scramble very briefly and mix together with the fried noodles. Add the garlic chives and cockles last, do a quick stir (do not over cook it). Serve it hot. This recipe can serve about 4 persons. Halve the recipe if you are cooking for less.


Tip: You can mix the sauce seasoning ingredient together in advance. This way you can control the preferance of individual taste as some may prefer it less salty

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