Rose's Kitchenette

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Penang Char Kway Teow


300g kway teow (flat rice noodles)
200g prawns (shelled)
50g chives (cut into 3cm lengths)
150g beansprouts
1 chinese sausage (sliced)
3 eggs
2 cloves garlic (chopped)
4 tbsp cooking oil
1-2 tbsp chilli paste


2 tsp light soya sauce
1 tsp dark soya sauce
a pinch of salt
a dash of pepper


  1. Heat 4 tbsp oil in wok until hot, add chopped garlic and fry until fragrant.  Turn up the heat and add the chilli paste (if used) and continue to fry until fragrant.
  2. Add prawns, chinese sausage slices and beansprouts and fry for a while.  Push all the fried ingredients to one side and add the kway teow (flat rice noodles) and stir-fry quickly for a few seconds.
  3. Add seasoning, sprinkle with a little water and stir in all the fried ingredients.  Push ingredients to the sides of the wok to create an empty space in the centre.  Add a tbsp of oil and crack in the eggs.  When the eggs start to set,  cover the eggs with the noodle mixture and stir-fry evenly.
  4. Finally, add the chives and stir-fry for 20 seconds before dishing up.

Chilli Paste:

2 tbsp chilli paste
10 shallots
1/2 tsp salt
5-6 tbsp oil


  1. Blend skinned shallots and mix with chilli paste.
  2. Heat oil in wok and fry the chilli paste over slow fire, stirring constantly until fragrant and until the oil separates from paste.  Season with a little salt.
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April 25th, 2007 Posted by | Rice and Noodles | one comment

1 Comment »

  1. Just to share what I’ve accidentally picked up from YouTube rgd frying char koay teow. I had tried frying for the past 6 yrs but still can’t get the texture & fragrance even though the ingredients were correct. I even flew back to Penang from Singapore, stood beside the char koay teow hawker & religiously observed the way the hawker fried, yet I couldn’t get it right. Alas, after watching this YouTube done by a Malay hawker in KL, I got the aroma & the texture. It has to do with the fire and timing, as accurate as in seconds. With 3 Tbs of cooking oil, max the fire then throw in 4 peeled prawns and start counting to 8 then stop the fire while letting the prawns sizzle in the heated oil. I guarantee you will love the texture of the prawns. I love it, my 2 girls love the prawns & even my maid loves the cooking style. We watched in wonder the fluffiness of the prawns & the taste was heavenly. Next, with 2 Tbs oil, on moderate fire, saute lots of blended garlic (it will turn out different if it was chopped with chopper) (amounts to 3 Tbs of blended garlic). Now max the fire & start counting 12 seconds while quickly adding in all other ingredients like taugeh, Koay teow, chilli paste (or chilli bo) mixed sauce, open the centre & crack an egg, wait till set, cover with noodle stir evenly & koo chye or cockles (seeharm) & off the fire. I first tried this one month ago & ever since then, I have fried this style for the next 3 times. Tomorrow I want to fry again cos we all love it. Give a try & see whether you may also like the way we like. Hallelujah, I finally found the cooking right.

    GD Star Rating

    Comment by daniel oon | October 3, 2009

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