FAVOURITE FOOD
CHAR KEOW TEOW
As a normal people must have something that we like and dislike. For me I prefer to choose char kuey teow as my favourite food. For me I prefer to choose char kuey teow with shell than prawn. I will choose char kuey teow with shell over char kuey teow with prawn. Eventought must people will choose to eat with prawn but I still choose shell because for me its more easy to eat.
CHAR KUEY TEOW SG. DUA
Char Kuey Teow is Penang's home food. The most famous char kuey teow in Penang is Char Kuey Teow in Penang is Char Koey Teow Sungai Dua. It is a must place for all char koey teow fans. If I went there, I always order char kuey teow with big portion.
RECIPE CHAR KUEY TEOW:
RECIPE CHAR KUEY TEOW:
Ingredients
3 Tbs vegetable oil
2 cloves garlic, finely chopped
1 lap cheong (Chinese sausage), thinly sliced
6 raw prawns, peeled and deveined
400 g fresh flat rice noodles
1 Tbs sambal belacan paste (optional)
2 Tbs light soy sauce
1 Tbs dark soy caramel*
1 tsp ground white pepper
1 egg
handful of bean sprouts
handful of garlic chives, cut into 5 cm (2 inch) lengths
Sambal belacan (optional)
4-5 (100 g) large red chillies, cut into chunks
20 g belacan (shrimp paste)
2 tsp sugar
pinch of salt
juice of half a lime
2 cloves garlic, finely chopped
1 lap cheong (Chinese sausage), thinly sliced
6 raw prawns, peeled and deveined
400 g fresh flat rice noodles
1 Tbs sambal belacan paste (optional)
2 Tbs light soy sauce
1 Tbs dark soy caramel*
1 tsp ground white pepper
1 egg
handful of bean sprouts
handful of garlic chives, cut into 5 cm (2 inch) lengths
Sambal belacan (optional)
4-5 (100 g) large red chillies, cut into chunks
20 g belacan (shrimp paste)
2 tsp sugar
pinch of salt
juice of half a lime
METHOD
1. To make the sambal belacan, blend the ingredients into a fine paste and adjust seasoning according to taste with salt, sugar and lime juice.
2. Heat 2 tablespoons of the vegetable oil in a wok over high heat, add the garlic, lap cheong and stir-fry for a minute. Then add sambal belacan, prawns and stir-fry for a further minute until cooked.
3. Add rice noodles, season with light soy sauce, dark soy caramel and white pepper, and stir-fry to make sure all noodles are charred and well coated in the sauce.
4. Push the rice noodles aside and make a clear space in the wok, then add the remaining tablespoon of oil and crack the egg into the oil. Stir and break up the egg with the spatula, then quickly cover it up with noodles and let it cook for 10 to 15 seconds before you start stir-frying again. Add bean sprouts and garlic chives, turn the heat off, give everything in the wok a toss to combine, then tip out onto a serving plate. Serve immediately.
written by: NURUL NABILA ROSLI
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