Penang Char Koay Teow – A Wok Around Asia Recipe Courtesy of Parkroyal Penang Resort
Folks, I’m very proud to present the first how-to video from my Wok Around Asia project, and it’s appropriately on Char Koay Teow (or Char Kway Teow), one of the most popular dishes from Malaysia’s street food capital of Penang. It’s different from my own version (mine is closer to what you would find in the southern part of the Malaysian peninsula, where I was raised), and it does not contain pork, which is fabulous for a non-pork eater like myself.
I’ve left the recipe format largely unaltered from what was given to me by Parkroyal Penang Resort, so we don’t lose too much in the translation, but by all means hit me up if you have any questions about any of it.
Here’s the video showing the stir-fry process from start to finish, which I think is crucial to capturing the technique in this dish. As a cook and former restaurateur, I target those who are serious about learning the craft of cooking, so if this sounds like you, enjoy the video and the recipe that follows 😉
PENANG CHAR KOAY TEOW
CKT SAUCE
LIGHT SOYA SAUCE 500ml
SUGAR 4 tsps
FISH SAUCE 4 Tbsps
OYSTER SAUCE 3 Tbsps
DARK SOYA SAUCE (aka thick soya sauce, aka cooking caramel) 2 Tbsps
METHOD:
In a large bowl, whisk all the ingredients together, then mix well.
INGREDIENTS:
FLAT WHITE RICE NOODLES 600g
GARLIC CHOPPED 20g
COOKING OIL 100ml
PRAWN MEAT 120g
CHILLI PASTE 20g
KOAY TEOW SAUCE 120g
BEAN SPROUTS 80g
CHIVES 40g
EGGS 4
CORIANDER (GARNISH) 20g
CHILLI FLOWER 4 pcs
FRESHWATER PRAWN 1 pc
SCALLOP 2 pcs
CUTTLEFISH 3 pcs
METHOD:
Heat the cooking oil in the wok and sauté chopped garlic until light brown then add in prawns, chili paste and flat noodles.
Add koay teow sauce and stir-fry until sauce is absorbed. Lastly, add in eggs, beansprouts and chives. Garnish with coriander leaf and red chili flower.
My Wok Around Asia project is made possible through the support of the following >>
