This is a backdated post of my attempt at frying Penang “char koay teow” (stir-fried rice noodles with prawns). As I was craving for Malaysian hawker food during the earlier stage of my pregnancy, I decided, “If I can’t buy it, then I’ll cook it!”
I adapted the recipe from “Malaysian Hawker Favourites” (by Periplus Mini Cookbooks, RM9.90 bought from Popular/The Big Bookstore, ISBN: 978-0-7946-0425-7), where I omitted:
- bean sprouts and
- the self-made chilli paste (I’d given away my pack of sambal belacan i.e. fermented and dried shrimp paste?) and also I didn’t have that much energy lah then!
To our delight, the fried koay teow turned out yummy for Hubby and me – I cooked it for breakfast twice and once for my lunch
Our toddler? He only wanted the prawns!
Hubby was my kitchen assistant (or culinary spy!!!) because he helped to hand over the various ingredients.
Frying the koay teow was really fun because I felt like the master chefs of Gurney Drive and Lorong Selamat when I tossed in the prawns and broke the eggs LOL
Eating it was, of course, the BEST especially when my tight-lipped Hubby with the eternal
“Wah, not bad ah!”
after eating a few chopsticks-full
Wanna try it? Here’s the modified recipe (to serve 2) below. Mmm…blogging about this, I think I’ll buy some flat rice noodles and fresh prawns this weekend!!!
2-3 tablespoons oil
1 clove garlic, chopped
A handful of medium fresh prawns, peeled
200 g fresh flat rice noodles
A handful of garlic chives or koo chye, cut about 2 cm long
1/2 tsp salt
ground white pepper (the recipe calls for black pepper)
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
* I used the exact amounts as the recipe called except for sugar, which I reduced by half.
1. Boil a saucepan of water and then scald the flat rice noodles in it until soft. Set aside.
2. Heat the oil and stir-fry the garlic until golden brown. Increase the heat to high, add the prawns and stir-fry to sear the prawns. Add the noodles and the prepared sauce and toss for 2 to 3 minutes.
3. Make a well in the center of the wok, drizzle in a teaspoon of oil, then crack the eggs into it. Scramble the eggs, then combine with the noodles. Add the chives and season with salt and pepper. Stir-fry over high heat for about 1 minute. Serve hot!