PENANG CHAR KWAY TEOW

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Penang Char Kway Teow image

This is local Malaysian hawker food. Very popular and is my favourite eversince I was -9 months old.My mother craved for this food during her pregnancy.

Provided by ummi77

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

500 g kway teow
3 cloves chopped garlic
3 tablespoons cooking oil
300 g prawns, shelled but leave the tails intact
150 g cockles, scalded and shelled
150 g bean sprouts
100 g chives, cut into 3cm lengths
chili paste
2 eggs
water
1 tablespoon light soya sauce
salt and pepper
1 tablespoon chili paste
dark soya sauce

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.

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