Thursday, June 13, 2013

Penang Char Koay Teow

Oh my this is my first time handle blood cockles >0<, quite turn off by the raw smell but taste heavenly with char koay teow hahaha...without it I find the dish is incomplete! :P As mentioned by Alan, this dish cook very fast, so I've everything well prepared next to the stove :D I love mine with lots of greens, so you can see from the pics that there are lots of chives & sprouts embedded in the char koay teow :D Craving for a plate of not so healthy char koay teow, whip up some in your kitchen now, is not that difficult after all ! ^.^

Ingredient (2-3 servings)

  • 200gm fresh koay teow (flat rice noodles)
  • 12 medium-large prawns, heads removed, peeled and deveined
  • 1 large fish cake, sliced
  • 2 clove of garlic, crushed, peeled and chopped finely
  • 60gm bean sprouts, rinsed and set aside
  • 30gm chinese sausages, sausage casing removed and sliced thinnly
  • 25gm chives, rinsed and cut into 3-4 cm lengthwise
  • 1.5 tbsp chili boh, optional
  • 2 large egg
  • 3 tbsp oil stir-frying + 1 tbsp oil for egg
  • 2 tbsp light soya sauce
  • 1/2 tbsp fish sauce 
  • 2 tbsp dark soya sauce
  • dash of pepper
  • blood cockles, optional
  • water as needed

  1. If using, wash blood cockles by rubbing them around submerged in water to dislodge any debris stuck on their shells.  Rinse thoroughly, place the cockles in a large bowl and pour hot water over them for the shells to open. Remove each cockle from the shell with a teaspoon or toothpick and leave to soak in a bit of water. Discard shells.
  2. Heat a wok until it begins to smoke and add 3 tbsp of cooking oil when the wok is hot. Spread the oil over the pan or wok, then add sliced chinese sausages for them to saute slightly before adding the chopped garlic and stir continuously until aromatic.
  3. Add the prawns and sitr fry quickly until they develop a pinkish hue. Add the chilli boh paste and stir quickly for a few strokes to spread the chili paste and coat the prawns. Toss in fish cakes.
  4. Add koay teow, followed by light soya sauce, dark soya sauce, pepper and fish sauce. Stir well for 30 seconds or so until the koay teow is uniformly colored and the prawns thoroughly cooked. Add 1 tbsp of water around the perimeter of the wok if the noodles become too dry. Toss in bean sprouts.
  5. Push everything in the wok to one side and add 1 tbsp of oil to the “cleared space”. Crack the egg over the oil and partially scramble with a spatula. When it is half cooked and still slightly runny, mix the egg with the other ingredients.
  6. Add chopped chives and drained cockles and give everything a good final stir before turning off the fire.
  7. Plate up and serve immediately.

 I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies


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