Penang Char Kway Teow Recipes

Ingredients :

1/2 cup oil

2 cloves garlic, finely chopped

1 whole chicken breast, shredded

6-8 prawns, peeled

50g cockles or mussels

300g (10 oz) dried chilies, soaked and blended to a paste

500g (1 lb) flat rice-flour noodles (kway teow)

1/2 cup chopped garlic chives

200g (7.5 oz) beansprouts

a pinch of salt

2 tbsp black soy sauce

4 tbsp light soy sauce

2 eggs, beaten

Method :

Heat the oil in the wok. Saute the garlic for a few seconds then add chicken breast, prawns and cockles. hot oven until brown. Stir for a few moments then add 5 tbsp of the chili paste. Cook for 5 minutes. Add noodles, chives, beansprouts and egg, season with salt and soy sauces and stir fry until the noodles are thoroughly heated. Serve immediately.

Note - A great hawker or foodstall favorite using fresh rice-flour noodles.

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