Clem's Penang Style Char (Fried) Kway Teow (rice noodles)
 

Penang Char Kway Teow (rice strips/noodles) is an iconic Malaysian dish. While rice noodles fried with soy sauce can be found all throughout Malaysia, it is the Penang version which is recognised nationwide. The dish is thought to have originated from the Fujian Province in Southern China, brought overseas by the Teochew and Hokkien diaspora. Down the south of China, rice predominates as the carbohydrate source and thus rice and rice noodles rather breads and wheat noodles feature in the cooking from that region.

Vendors outside Penang will often advertise their noodles as "Penang" only for their diners to find the version wanting.

Here are the materials and method which should form the basis of your reproducing the archetypal Penang Char kway teow.

INGREDIENTS

For one serving, and for a halal version omit all pork products:

The frying oil

It is not essential to make this oil for frying the dish but it will surely up the taste experience closer to the real McCoy.

• Prawn heads saved from previous cooking episodes
   
• Some pork lard
   
• A cup or two of cooking oil
   

The chilli paste
 

• Two dried chillis (softened by soaking in water)
   
• Two or more fresh chillis
   
• Half a red onion
   

The noodle fry

• Two large eggs
   
• Two handfuls of loosened rice noodles (kway teow)
   
• A handful of chives, cut into small lengths
   
• Two handfuls of bean sprouts (well drained of water)
   
• Some fish cake, sliced into strips
   
• Some Chinese dried pork sausages (lap cheong) sliced into strips
   
• Four large, shelled prawns (or you may choose chicken or even beef if you wish to avoid prawns - remember that authentic Penang Char Kway Teow is fried with prawns)
   
• Chopped garlic
   
• and if you have them handy, a handful of fresh blood cockles
   

METHOD
 

Chilli paste

• Place the dried (soaked)  and fresh chillis with the red onion into a blender.
   
• Add water as necessary to encourage blending.
   
• Blend until a smooth paste results.
   

Prawn frying oil
 

• Add the prawn heads to a suitable pan (the oil will splatter so a high-walled receptacle will be best).
   
• Add the cooking oil and start the fry at sufficient heat to render the prawn heads nicely brown and crispy.
   
• Use a sieve or strainer to separate the oil from the prawn heads.
   
• If using pork lard, add this to the recovered prawn oil before it cools down.
  Mix well.
   

Char Kway Teow Sauce

Do not fry with just plain soy sauce: learn the secret of Penang hawkers - they use a blend of sauces -

These are recommended starting proportions; experiment to get the taste which suits you best.

• Take two tablespoons of dark soy sauce, to it add
   
• One tablespoon of light soy sauce,
   
• One tablespoon of fish sauce,
   
• One tablespoon of oyster sauce,
   
• and if not averse to it,
  One teaspoon of MSG
   
• dash of white pepper,
   
• and one tablespoon of water (if you like a lighter colour in your fry and a less salty taste).
   

Frying the noodles
 

All on a high heat setting -

• Add two table spoons or more of prawn oil to a wok and heat it up.
   
• Fry the lap cheong and fish cake slices.
   
• Add a good handful of chopped garlic and fry momentarily (do not let the garlic burn).
   
• If a spicy version is desired, add the chilli paste now and fry.
   
• Add the prawns.
   
• After a minute, add two handfuls of loosened rice noodles.
   
• Fry for a minute or two.
  Add splashes of water to help steam up and cook the noodles well (they are actually already cooked when made).
  Different brands of rice noodles differ in their consistency and "chewiness" depending on composition (rice flour to tapioca flour ratio) and water content. Thus, some rice noodles need a longer frying time (with steam).
  Do avoid adding too much water in case your noodles end up soggy, and your wok turning sticky from starch released from the noodles.
   
• Now add a couple of tablespoons of Char Kway Teow sauce.
   
• Continue to fry to bring up the flavour of the Char Kway Teow sauce.
   
• Now add handfuls of bean sprouts and chives.
   
• Continue to fry until the vegetables are half cooked.
   
• Push noodles to one side of the wok.
  Add prawn oil to the freed up side of the wok and add one or two eggs to fry.
  Break the egg yolks up as you fry.
   
• After a few seconds push the noddles onto the eggs and mix well.
   
• Fry until the eggs are no longer wet.
   
• If you have them and wish for that Penang touch, add the fresh blood cockles now and toss them in the noodles just a few times so that they are not overcooked.
   
• Do a final taste test and adjust the noodles for oiliness/wetness by adding more water or prawn oil as necessary and frying on.
   
• Serve and enjoy.

All my cooking (some without recipes) can be found here (click on each photo to go to that dish's page):

http://clemkuek.com/photoalbum/photo696.html

www.clemkuek.com

04 January 2025
 

Created by Clem Kuek