Char kuey teow was originally created by fishermen who would sell their catch of the day such as prawns and blood cockles to supplement their income during the colonial days.
Char Kuey Teow hails from the northern state of Penang, the Pearl of The Orient, which is itself a UNESCO World Heritage Site, It is made up of an island and a narrow strip of the mainland coast, known as Seberang Perai. One of the must try in Penang is none other than the local delicacy with its very humble origins, the Char Kuey Teow. So let’s hop on to learn how we can make our own dish of Penang Char Kuey Teow from the comfort of our homes!
- 2 packs Noodles
- 1 handful Vietnamese Coriander
- 300g Prawns
- 1 pack Fried Tofu
- 1 pack Fish Cake
- 3 nos Eggs
- 3 tbsp Oil
- 20g Dried Shrimps
- 5 nos Chilli (fresh)
- 15g Galangal
- 6 nos Candlenut(s)
- 15g Turmeric powder
- 5 nos Garlic clove(s)
- 8 nos Shallot(s)
- 15g Shrimp paste/Belacan (toasted)
- 4 nos Lemongrass
- 5 nos Chilli (dried)
- 200ml Coconut Milk
- TT Salt
Char Kuey Teow
- 180 g Fresh kuey teow
- 2 nos Prawns peeled and deveined
- 20 g Cockles extracted from shell
- 20 g Fishcake sliced
- 25 g Beansprout
- 5 g Chinese chives or kuchai
- 1 nos Egg
- 1 tbsp Chilli paste
- 1.5 tbsp Oil
- 2 tbsp Soy sauce
- 1 tbsp Dark soy sauce
- 1/2 tbsp Oyster sauce
- Prepare the sauce mix by combining everything in a bowl. Stir until sugar and salt dissolves.
- In a wok, Heat up oil then add in prawns, fishcake and cockles together with the garlic. Fry until the seafood is cooked.
- Add in chili paste, fry until fragrant.
- Next, add in the kuey teow, sauce mix, bean sprout and kuchai.
- Push the noodle to the side, then add in egg. Let it cook for a while before stirring until the egg combines with the kuey teow.
Now, hopefully, you can create your own Char kuey teow dish with your loved ones.
Also, I cordially invite you to eat with us and learn more about all the Malaysian local foods recipes.
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