Recipe Description
Another popular noodle dish, char kway teow has many fans among Malaysians. Like nasi lemak, char kway teow is cooked in a variety of styles across Malaysia.
This recipe was first published in Flavours magazine.
Recipe Ingredient
- 3-4 tbsp palm oil
- 2 cloves garlic (chopped)
- 1 tsp chye poh (salted radish)
- 1-2 tbsp cili boh (heaped)
- 150g medium prawns (peeled with tail on, marinated with 1 tsp sugar)
- 80g shelled cockles
- 200g fresh flat rice noodles
- Group A: Seasoning
- 1 tsp dark soy sauce
- 1 tbsp light soy sauce
- 1/2 tsp chicken stock granules
- 1/2 tsp salt (or to taste)
- 1/2 tsp ground white pepper
- 2 eggs (beaten lightly)
- palm oil (extra for drizzling)
- 50g beansprouts
- 3 chives (cut into 3cm lengths)
Instructions
- Heat oil in a wok or non-stick pan over medium to high heat. Fry the garlic until fragrant, then adding the chye poh and saute. Add the cili boh, stirring.
- Add in prawns, fry till lightly-cooked, then add cockles and rice noodles. Toss with the seasoning mixture.
- Increase the heat to high, stir-fry the mixture, then add the egg in the centre and drizzle with extra oil. Scramble the egg, then toss with the rice noodles.
- Add the beansprouts and chives, stirring, then remove from heat. Serve immediately.
your recipe for char kway teow
the best char kway teow i remembered
ever eaten was just made with fried flat noodles
which include cockles or/and eggs and bean sprout.
no other ingredients were added.
made before one’s eyes.
the hawker at that time was the most sought after.
this was in 1945!
In fhe early 80’s i woz introduces char kuew teow by a Chinese friend in penang And that’s the best.. cooked on the spot in the wide wok.. lots of cockles beans sprouts chives and prawns..
I was a “PJ boy” who grew up between Newtown and Oldtown between 1958 and 1968. Those who were from this era must remember the kway teow man behind the Shell station in old town, near the round about. He was open for business only after 6pm and way past midnight. 30 sen without egg which also meant you could bring your own egg. In younger VI (Victoria Institution) school years I carried mine in a Srivijaya mini-bus as per mum’s instructions. No one came for single packets; it was always multiple packets and often factor workers orders of 30 or more packets, each meticulously packed. This old Chinaman bought several homes in old and New PJ with proceeds from Kway Teow. How can we forget. The old town round about and kway teow shack is there no more but that taste lingers on in my mouth at 74 and far from that kway teow corner, in the Caribbean tropical island of Puerto Rico.
I lived in Jln Gasing near Anak Gasing 1959-60. Went to VI on SriJaya bus until I got a Honda Cub and was called honda Bala thereafter. I am 75 and my best friend Nordin Sopiee, lived in Jln Selangor. I am sure we must have bumped into each other at the kway teow stall with egg and all.
There is one in Kajang it 80 years already, still followed the recipes from China, the original Teow Chew “Char Kuey Teow” no need to look around, just Google “Kajang char Kuey Teow” best part is rm5.50 everything in one plate. ?
In Ipoh, There was the famous SPIDER-MAN”
GOT HIS NAME BECAUSE HE HAS HIS ELBOWS OUT LIKE A SPIDER.
ONLY BEAN SPROUTS, COCKLES, PRAWNS AND EGGS WITH FLAT NOODLES.
Mak Mandin girl from Butterworth, Penang. Still remember my favourite char koay teow sold by a young Chinese couple with a baby girl. 60 sen per packet, My siblings and I loved it and almost twice a week we had the dish for a night supper.
Everywhere in Butterworth and Penang Island had char koay teow sellers. No restaurants in London, UK can make a decent CKT dish.