Let’s cook char kuey teow!
Who here misses char kuey teow (CKT)? Penang CKT is something that we just have to eat every time we are in the island state.
As we are currently confined within our homes now (Covid-19 is at full swing at the time of writing) – we just have to make our own.
While nowhere in comparison to Penang CKT stalls – this plate is so easy to whip out at home to satisfy CRAVINGS!
Ingredients are quite cheap (except prawns) and easy to get – so there’s no excuse to do it yourself. You can #makeitwok! Believe in #mcomiracle guys!
KEY TIPS
- Make sure wok is super hot to get the #wokhei! Wok hei literally translates to breath of the wok in Cantonese. What we want is a very hot wok to generate high heat to achieve the smoky and charred goodness associated with a good plate of CKT.
- Timing is of essence – be agile on the wok. Imagine your favourite CKT uncle/aunty and channel his/her energy. It is best to cook a single portion at a time to get the best results! It takes about 5 minutes to cook a plate of char kuey teow.
We were so happy with this – smoky, slightly charred CKT that’s almost as good as your favourite ones. Obviously cannot compare to the sifus in Penang, but I would say about 70% there.
We cant’ wait to eat at our favourite hawker stalls (and pray that they are doing ok now). Feel free to substitute kuey teow (flat rice noodles) with yellow noodles or mix them up!
For videos and step-by-step process – check out our Instagram account @thokohmakan.
![Penang Char Kuey Teow [Recipe]](https://i0.wp.com/thokohmakan.com/wp-content/uploads/2020/04/20200408192454_IMG_6423-scaled.jpg?resize=800%2C530&ssl=1)
Penang Char Kuey Teow [Recipe]
Course: AnytimeCuisine: Chinese, Hawker, MalaysianDifficulty: Easy2
servings10
minutes5
minutesHome-cooked version of Penang hawker char kuey teow. Super easy and delicious. Ingredients listed are for two servings, but cooking instruction is for one serving. Best to cook one serving at a time.
Ingredients
- Sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tbsp oyster sauce
1 tsp sugar
dash of white pepper
- The good stuff
450g kuey teow (flat rice noodles)
2 eggs
1 lup cheong (Chinese sausage), sliced
1 fish cake, sliced
6 tiger prawns, peeled and deveined
4 garlic cloves, minced
1 stalk chives, cut about 2inch in length
1 tbsp chilli boh or sambal ikan bilis
1/4 cup bean sprouts
Directions
- Mix all the the sauce ingredients in a small bowl. Set aside.
- Heat up wok over high heat. Add cooking oil and throw in lap cheong and garlic. Don’t take too long or the the garlic wil get burnt and turn black. Fry for about 15-20 seconds.
- Throw in the prawns and fish cakes next. Fry until the prawns change colour.
- Add the noodles into the wok. Add about 2-3 tbsp of the sauce and mix well. The resulting colour should be brownish – not too dark and not too light. Adjust accordingly.
- Push the noodles to the side and crack an egg into the the middle of the wok. Mix thoroughly with the noodles.
- Add chilli paste if desired. About 1/2 tbsp for my preferred level of spiciness.
- Finally, throw in the the chives and bean sprouts. After about 10 seconds, quickly serve the CKT and enjoy!
Notes
- Make sure wok is super hot to get the wok hei. This would result in the lovely smoky and slightly charred noodles.
- Cook one portion at a time for best results! It should take about 5 minutes to cook a plate of CKT.
- Be agile and quick on the wok. Channel the energy of your favourite hawker uncle/aunty.
