Char Koay Teow or Fried Rice Noodles Penang Style(dad2fourkids)
450g fresh flat rice noodles
5 tbsp oil
1 tbsp garlic (chopped rough)
4 cups bean sprouts (rinsed & trimmed)
225g fresh medium shrimps (shelled & deveined)
4 eggs
1 tsp salt
1/4 tsp freshly ground pepper
3/4 garlic clives (cut into 2 inches lenghts)
Chili Paste (optional)
8 dried chillies (sliced, soaked & drained)
1 tsp shrimp paste (crumbled)
Sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sugar
1 tbsp water
HINT: Wok must be on high heat. To make it a truly authentic dish, cook and serve each dish individually. Use enough oil so the noodles won't stick but not too much or the char koay teow becomes greasy. You can also add sweet soy sauce for added favour.
Makes about 6 servings. You can add in any vegetables of your choice.
For some reason, if I don't add prawns into the dish, it does not taste as good. To jazz up your char koay teow dish, why not add cooked pieces of crab meat?
Prepare garlic oil:
In a small bowl, combine the ingredients for sauce and set aside
To make the Chili Paste: process or grind the chillies and shrimp paste, add a bit of water if necessary
Heat 3 tbsp of oil in wok over low heat
Fry the Chili Paste till well cooked and the oil separates
Set aside the paste and clean the wok
Heat 1 tbsp oil and fry 1/2 the chopped garlic till brown
Add 1/2 Chili Paste and shrimp, frying over high heat till shrimps are seared
Add 1/2 noodles and sauce
Toss over high heat for a few mins before spreading noodles out over the wok
Make a well down in the centre, then crack 2 eggs into it
Stir to scramble the eggs, then combine the noodles
Add 1/2 the bean sprouts and chives
Season with salt and ground pepper
Stir-fry over high heat just long enough to wilt the vegetables but retain the crispness (1 min)
Divide into 2 serving plates
Clean wok with paper towel and repeat the remaining ingredients
TIP: If you wish for a milder taste, omit or lessen the quantity of the chilli paste
| Posted: December 23, 2007 |
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