Char kuey tiao (fried flat rice noodles) - another famous hawker food from Penang after the Assam Laksa. T loves it so much that I am almost trained to be one of the char kuey tiao hawkers after n times of tasting and testing.
He always order char kuey tiao whenever we have our breakfast or lunch at the hawker. Also, he requests for home-cook version often that gives me plenty of opportunities to experiment and improve. At last, I am happy with this recipe. For home version, we like to eat with calamansi juice but it is optional.
Ingredients (2 servings):
200g kuey tiao (ask seller for stir-fry type)
6-8 medium size prawns (I used green prawn)
Some shelled cockles
1 no. large egg (add additional 1 if desired)
Handful mung bean sprout, washed and drained
4-5 stalks chive, cut (same length as bean sprout)
2 cloves garlic, finely chopped
1 tbsp cooking oil
1 tbsp chili paste
1 tsp sugar
Seasoning (mix together):
1 tsp fish sauce
1 tsp soy sauce
1 tsp oyster sauce
Salt to taste
- Heat wok on high heat, add oil and garlic. Stir-fry few seconds.
- Add in chili paste and sugar, cook for another few seconds.
- Add in prawns, cook for few seconds.
- Add in kuey tiao, and seasoning. Mix well. Stir-fry for about 10 seconds.
- Add in cockles and eggs, cook for few seconds.
- Add in bean sprouts and chives. Stir to mix, cook for few seconds.
- Transfer to serving plates, serve warm.
- Taste the sauce and adjust the measurement according to your taste. Bear in mind that different brands of sauce are slightly different in taste and level of saltiness.
- Char kuey tiao cooked in snap of time (+/-2 minutes) so all ingredients must be ready before cooking. This is not a dish that you can chop the veggies as you cook.
- STRONG fire aka high heat throughout the process is desired.