The Penang Char Kuey Teow recipe

Step 1

Ladle some oil into a well-seasoned wok. Once the oil is heated up, put two prawns into the wok. Let the prawn sear on one side and then flip over to pan-fry the other side.

Step 2

Once the prawns turn slightly brown, add some chopped garlic, once it becomes aromatic, throw in the loosen up kuey teow.

Step 3

Add part of the seasoning.

Step 4

Add a small number of bean sprouts to the Kuey Teow. The water from the bean sprout will prevent the Kuey Teow from getting too dry.

Step 5

Add the Chinese sausage and fish cake.

Step 6

Add the remaining seasoning.

Step 7

Reduce the heat to low-medium, Crack an egg and spread into a thin layer with the wok spatula. When the egg becomes half-cook, lift up the kuey teow and flip it onto the egg. Stir and flip quickly so that part of the egg will stick onto the Kuey Teow.

Step 8

Add the last portion of the bean sprouts along with the Chinese chives and blood cockles. Have a quick stir-fry over high heat for 15 to 30 seconds to finish the cooking.!