Penang Char Kway Teow Malaysian Noodles Food

PENANG CHAR KWAY TEOW

Steps:

• Mix seasoning ingredients in a bowl.
• Heat wok with 3 tbsp oil until hot and fry chopped garlic until light brown.
• Add prawns and cockles.
• Push all the fried ingredients to one side and add in kway teow.
• Stir-fry the kway teow quickly and add seasoning and chili paste.
• Sprinkle with a little water and mix in all the fried ingredients together.
• 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.
• Cover the egg with all the ingredients and stir-fry evenly.
• Add beansprouts and chives and stir well.
• Do not overcook.
• Remove the dish to a plate and serve hot.

PENANG CHAR KWAY TEOW (MALAYSIAN NOODLES)

Steps:

• Put noodles in a large bowl and cover with boiling water. Let sit 5 to 8 minutes or until tender. Drain then rinse with cold water.
• Heat a large wok over medium heat. Add oil and swirl to coat. Add garlic and cook until fragrant (30 seconds). Stir in sambal (start with 1 tbsp). Mixture will spatter so stand back after adding.
• Increase heat to medium-high and add sausages. Cook, stirring occasionally, until sausages are light golden (1 to 2 minutes). Add onions and cook, stirring, until beginning to soften but still quite crisp (1 to 2 minutes). Add noodles and soy sauce, stirring to coat.
• Make a well in pan. Crack in eggs (push noodles aside if they fall into the center) and cook until whites begin to set (3 minutes). Break yolks with a spoon. Scramble eggs and toss with noodles.
• Add white pepper, 1 tablespoons water, the bean sprouts, and crab. Cook, stirring, until bean sprouts are tender-crisp (2 minutes).