How To Make Penang Char Kway Teow Recipe – Kwetiau Noodle – Market night Noodle Market is currently held on the banks of the Yarra River siphon attention many residents of Melbourne, Australia. One of the popular dishes served are Shahe, claimed residents of Penang, Malaysia, as their specialties.
Char kway teow is noodles from rice flour sauteed with soy sauce and oil, then combined with bean sprouts, shrimp, chilies and a few other spices, including pickles – a type of salad made from some vegetables such as carrots, cabbage and dipermanis with mashed beans
Char Kway Teow
Char kway teow is derived from Malaysia or Singapore. Kuetiaw fried in a skillet over a large volcano along with bean sprouts, chives, shrimp, shellfish, and eggs. In addition often included Chinese sausage or meatballs fish. Bumbunya is the garlic, fish sauce, chili sauce, and sweet soy sauce.
Food is often considered less healthy because they contain high fat. Char kway teow was indeed created as food for the labourers. The high fat content and low price make this dish endeared among workers who are looking for a source of energy and nutrients. At first, this dish is made by fishermen, fishermen collecting mussels, or a farmer who works part-time as a trader Shahe fen stir-fried at night to add to earnings.
- 500 g / 1 lb fresh wide rice noodle (Note 1)
- 2 tbsp lard , or vegetable oil (Note 2)
- 2 tbsp vegetable oil , separated
- 10 small prawns/shrimp , shelled and deveined
- 2 garlic cloves , finely chopped
- 1 Chinese sausage / Lup Chong Sausage , sliced thinly on the diagonal (Note 3)
- 5 cm / 2″ piece of fried fish cake , sliced thinly (Note 4)
- 20 stems garlic chives , cut into 4 pieces (Note 5)
- 2 1/2 cups bean sprouts
- 2 eggs , whisked
- 5 tsp dark soy sauce (Note 6)
- 4 tsp light soy (Note 6)
- 2 tsp oyster sauce (Note 6)
- 4 tsp kecap manis / sweet soy sauce (Note 6)
- Mix Sauce together.
- Do not attempt to pull noodles apart while cold and hard – they break.
- Place whole packet in microwave, heat on high for 1 1/2 minutes – 2 minutes until warm and pliable, not hot, turning packet over as needed.
- Handle carefully and measure out 500g/1 lb noodles into a heatproof bowl. Separate noodles stuck together.
- If noodles become cold and brittle before cooking, cover with cling wrap and microwave for 30 seconds to make warm (not hot, just warm) to reduce breakage.
- Cook using Base Recipe (capable cooks) or Easier Method.
Cooking – BASE Recipe:
- Heat lard and 1 tbsp oil in a wok or very large heavy based skillet over high heat. Swirl around the wok.
- When it starts smoking, add prawns. Cook for 30 seconds.
- Add garlic, stir for 10 seconds.
- Add noodles, then using both hands on the handle, toss 4 times until coated with oil (or gently fold using a spatula + wooden spoon, see video).
- Add Chinese sausage and fish cake, toss or gently fold 4 times.
- Add bean sprouts and garlic chives, toss or gently fold 6 times.
- Push everything to one side, add remaining 1 tbsp oil. Add egg and cook, moving it around until mostly set – about 1 minute. Use wooden spoon to chop it up roughly.
- Pour Sauce over noodles, then toss to disperse Sauce through the noodles. Pause between tosses to give the noodles a chance to caramelise on the edges.
- Serve immediately!
Cooking – EASIER Method:
Heat 1 tbsp oil in a large non stick skillet over high heat.
When heated, add shrimp and cook for 1 1/2 minutes until just cooked through, then remove into bowl
Add Chinese sausage and fish cake, and cook for 1 minute until sausage is caramelised, then add to bowl
Add 1 tbsp oil then add egg and cook, pushing in the edges to make a thick omelette. Once set, chop it up roughly using a wooden spoon (see video), then add to bowl.
Add bean sprouts and cook for about 1 minute until just starting to wilt, then add to bowl.
Add lard. Once melted and starting to smoke, add garlic then immediately add noodles. Fold gently 4 times using a spatula + wooden spoon (see video) just to disperse oil through noodles.
Tip all the other ingredients back in plus the chives. Fold gently twice, then pour all the Sauce over.
Gently toss 4 to 6 times to disperse the sauce, pausing in between to allow the noodles to have a chance to caramelise on the edges a bit.
Remove from stove and serve immediately.