Char Kway Teow
Penang's wok-fired noodles: flat rice noodles seared with prawns, cockles, Chinese sausage, bean sprouts and chives in dark soy — the flavour is the wok's breath.
What it is
Penang's wok-fired noodles: flat rice noodles seared with prawns, cockles, Chinese sausage, bean sprouts and chives in dark soy — the flavour is the wok's breath. Ingredients: flat rice noodles (kway teow), prawns, cockles, lap cheong sausage, eggs, bean sprouts, garlic chives, garlic, dark and light soy, chile paste, lard (traditional), banana leaf to serve. Recipe: 1) Heat the wok until it smokes. 2) Fry garlic and prawns; add noodles and sauce; toss hard. 3) Push aside; scramble the egg through. 4) Add cockles, sausage, sprouts and chives for the final 30 seconds. Serve: on banana leaf with lime and sambal belacan. Flavor: smoky, sweet-salty, seafood-rich. History: from Teochew kway teow refried by Penang's hawker masters; the Siam Road and other legendary carts guard their wok hei like treasure. See also: Nasi Lemak, Laksa.
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