Penang Char Kway Teow

Char Kway Teow is one of Malaysia's best food and Malaysians are very proud to introduce and recommend this dish to anyone who visits Malaysia. Even though this dish looks very easy, but it is in fact a very difficult dish to master. The main thing about this dish is not only the ingredients but also the heat of the wok which plays an important part too. As such, even though there are many char kway teow cooks out there, only a hand few are very good. If you would like to try the best of char kway teow, I would strongly recommend you to try those in Penang itself.

As for Malay char kway teow, the one in Kampung Sungai Penchala is very good too. They call it kway teow "basah" / wet kway teow.

If you would like a DIY char kway teow, you may try this recipe. I hope you will like it.

Ingredients:

• 500 g kway teow
• 3 cloves chopped garlic
• 3 tablespoons cooking oil
• 300 g prawns, shelled but leave the tails intact
• 150 g cockles, scalded and shelled
• 150 g bean sprouts
• 100 g chives, cut into 3cm lengths
• chili paste
• 2 eggs
• water

Seasoning

• 1 tablespoon light soya sauce
• salt and pepper
• 1 tablespoon chili paste
• dark soya sauce

Directions:

1. Mix seasoning ingredients in a bowl.
2. Heat wok with 3 tbsp oil until hot and fry chopped garlic until light brown.
3. Add prawns and cockles.
4. Push all the fried ingredients to one side and add in kway teow.
5. Stir-fry the kway teow quickly and add seasoning and chili paste.
6. Sprinkle with a little water and mix in all the fried ingredients together.
7. Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.
8. Cover the egg with all the ingredients and stir-fry evenly.
9. Add beansprouts and chives and stir well.
10. Do not overcook.
11. Remove the dish to a plate and serve hot.