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Wok fried Penang noodles: Char Kway Teow

Penangnoodles: Char Kway Teow. It's a recipe from chef Norman Musa. Char Kway Teow isseen as a national favorite of Malaysia. It is a delicious dish consisting offlat rice noodles with shrimp and cockles. There is also a vegetarian versionwith bean curd and peas. Recipe comes from Chef Norman Musa's book 'MagicalMalaysian' Last Saturday, February 27, 2021, he was also seen in the You Tubeshow Travel Eat Cook: Penang, which you could cook with online Next Travel EatCook live show: Malacca will be on March 27 on You Tube. There are stilltickets available where you can also cook online with Chef Norman Musa. You can also learn more about Malacca. For the Penang Char Kway Teow recipe see below.
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Porties: 2
Ingredients Method Notes

Ingrediënten
  

Char Kway Teow
  • 200 g dried flat rice noodles (or 300 g 'straight to wok' or 'ready prepared' noodles
  • 2 tbspn vegetable oil like for example sunflower oil
  • 1 tbspn vegetable oil for scrambling egg
  • 1 egg
  • 3 cloves finely chopped garlic
  • 10 pieces raw king prawns peeled but leave tails on
  • 10 pieces raw cockles shells removed (traditional, but optional)
  • 2 tbspn chili paste no chili sauce
  • 125 g beansprouts
  • 50 g kow choi (garlic or Chinese chives) or spring onions
  • 1/2 tspn sesam oil
  • 3 tbspn light soy sauce
  • 3 tbspn sweet soy sauce (make your own sweet soy sauce)
  • a pinch of ground white pepper
How to make your own sweet soy sauce
  • 50 ml dark soy sauce
  • 50 ml palm or brown sugar
Garnish
  • 2 spring onions julienned and soaked in cold water for 10 minutes
  • 2 tbspn ready made crispy fried shallots (optional)

Method
 

Char Kway Teow preparation
  1. Marilyn's way: The first thing I do myself is do some preparatory work. I don't like cockles myself. So no cockles for me. What I do use are the shrimp, tofu and peas. I cut garlic and shallots in advance. I cut kow choi and spring onions into julienne after which I let the spring onions soak in cold water for 10 minutes. I cut 250 grams of tofu into 2 cm cubes and I am going to fry them or deep-fry them in sunflower oil. As soon as they are baked, I put them aside for a while. I remove the brown threads from bean sprouts. It is not necessary to do that, but I don't think they look nice with my dish. Then wash the bean sprouts well in a colander under cold running water. You can also put bean sprouts away in a bowl with cold water, otherwise they will turn brown. I will peel the raw shrimps but leave the tail on. In addition, I also remove the intestinal tract horizontally from the back of the shrimp.
  2. Chef Norman Musa: Boil water in a medium saucepan and as soon as the water comes to a boil, turn off the gas. Blanch the noodles without a lid for 8 minutes. Then drain water from the pan and then cool it with cold water. You let water drain from the pan again. Splash a little bit vegetable oil on noodles to avoid from sticking. Put the pan with noodles aside for a while. You can skip this step if you use "straight to wok" and "ready prepared" noodles.
  3. Chef Norman Musa: Heat a wok or large frying pan over high heat, then add 2 tablespoons of oil. Sauté (or also jump or toss) the garlic pieces in a pan for about 5 seconds so that they are lightly and quickly fried without burning. Then you add the king prawns and clams (or tofu and peas for the vegetarian option) and then cook until the prawns turn pink.
    Marilyn's Way: I mentioned before that I don't like cockles. So I went to sauté the garlic pieces first. Then I added the king prawns and fried them until they turned pink. Then I added the pre-fried tofu cubes and the frozen peas.
  4. Chef Norman Musa: Add the chili paste and cook for 5 seconds. Then you add the cooked noodles and the two soy sauces. Fry them for 2 minutes until the noodles have absorbed the sauce.
    Marilyn's way: When I have baked the chili paste for 5 seconds, I add a little bit of water to the chili paste so that I can easily mix it with the king prawns, tofu and peas. I also add more than 3 tablespoons of each soy sauce. If the noodles still look too light for me, I add a little more soy sauce to each.
  5. Chef Norman Musa: Push the noodles to one side of the wok pan so that another part is free. You add a little bit of oil and break open an egg. Then you will stir the egg so that it falls into small pieces. Then you mix it with the noodles. Then add the bean sprouts and the kow choi or spring onion last and mix them with the noodles for a minute. You then turn off the heat and drizzle the noodles with sesame oil. You divide the noodles on plates and garnish them with spring onions julienne and fried crispy onions. Drizzle some more white pepper. Enjoy your meal!Marilyn's way: I'll add a pinch of salt. When the dish is ready, I serve it on a plate with a banana leaf so that the banana leaf flavor can absorb into my noodles.
Make your own sweet soy preparation
  1. Mix wel soy sauce and sugar in a small saucepan and simmer on a low heat for 3 - 5 minutes until the mixture thickened. Cool down before using it.

Notities

For the vegetarian options, replace prawns and cockles with 250 g tofu cut into 2 cm dice and 2 tablespoon of frozen peas.