Best 2 Char Kway Teow Recipes

PENANG CHAR KWAY TEOW

Steps:

• Mix seasoning ingredients in a bowl.
• Heat wok with 3 tbsp oil until hot and fry chopped garlic until light brown.
• Add prawns and cockles.
• Push all the fried ingredients to one side and add in kway teow.
• Stir-fry the kway teow quickly and add seasoning and chili paste.
• Sprinkle with a little water and mix in all the fried ingredients together.
• Spread all the ingredients around the wok to create an empty space in the centre, then crack an egg into it and add a little more oil.
• Cover the egg with all the ingredients and stir-fry evenly.
• Add beansprouts and chives and stir well.
• Do not overcook.
• Remove the dish to a plate and serve hot.

CHAR KWAY TEOW

Steps:

• Place a large wok or sauté pan over medium heat. When the pan is hot, add 1 tablespoon of the vegetable oil and all of the garlic. Sauté until the garlic is translucent, about 1 minute.
• Add the bean sprouts and noodles to the sauté pan and stir to coat with garlic and oil. Add the salt, soy sauce, tamarind mixture and cup water. Sauté for 1 minute. Transfer to a platter and set aside.
• Return the wok to medium heat. Add the remaining 2 tablespoons vegetable oil. When the oil is hot, add the eggs to the pan and stir until lightly scrambled. Add the noodle mixture, chili sauce and Chinese sausages. Add the shrimp and sauté until they start to turn pink, about 1 minute. Add the chives and toss until the shrimp are fully cooked, about 1 minute more. Serves 4. All recipes adapted from Fatty Crab.