NEW RECIPE

PENANG CHAR KUAY TEOW
SERVING: 4 PORTION
800g Flat rice noodle
400g Fresh Prawn/ udang segar
100g Beansprout/Taugeh
8 nos Whole Egg/telur
100g Chive - sliced/ Kucai
4 tbsp Chopped Garlic
100ml Cooking Oil

CHILI PASTE
100g Chili Paste / Cili boh
2 tbsp Garlic - chopped
100g Prawn shell / Kulit udang
1/2 cup Water/ Air
Method: Heat up the oil, saute garlic then add prawn shell, chili paste, water and let it simmer till sauce become thick, add seasoning

SOY SAUCE
1 cup Chicken stock/ Air rebusan ayam
1 tbsp Black soya sauce/ Kicap Pekat
8 tbsp Sweet soya sauce or light soya sauce / kicap manis kipas udang
2 nos Garlic/ 2 ulas bawang putih
2 tbsp Oyster sauce/ sos tiram
1 tsp Salt
Method: Combine all the ingredients , let it boil then simmer for 10 minutes, adjust seasoning


Overall method / stir- fry kuay toew for 1 portion.

1. Heat up the oil, add 1 tsp garlic, prawn then saute till golden brown.
2. Add chili paste and flat noodle, stir well.
3. add 3 tbsp soy sauce, keep stirring the lasty add bean sprout and chive.
4. Keep stir for 1 minute, remove from the wok.
5. Ready to serve garnish with sliced red chili,