Penang Char Koay Teow 槟城炒粿条: Malaysian Food Fest
Awayofmind Bakery House
Awayofmind Bakery House
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  • Ingredients for a serving
  • 100 g fresh koay teow (flat rice noodles)
  • 4-5 medium-large prawns, heads removed, peeled and deveined (soak the prawn in 1 tbsp of sugar with cold water)
  • 1 clove of garlic, crushed, peeled and chopped finely
  • handful of bean sprouts, rinsed and set aside.
  • 1 chinese sausages, sausage casing removed and sliced thinnly
  • 2-3 stalks chives, rinsed and cut into 3-4 cm lengthwise
  • 2 tbsp chili boh (add more if you love spicy noodle)
  • 1 large egg
  • 2 tbsp oil stir-frying + 1/2 tbsp oil for egg (need to add bit of oil with spatula if noodle is too dry)
  • 2 tbsp light soya sauce or 1 tbsp if light soya sauc with 1/2 tbsp fish sauce
  • 1/2 tbsp dark soya sauce
  • dash of pepper
  • blood cockles (optional)
  • 1 fish cake, sliced (optional)
  • croutons of deep fried pork lardons aka bak eu phok (optional)
  • water as needed (omitted)



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