Awayofmind Bakery House

Penang Char Koay Teow 槟城炒粿条: Malaysian Food Fest

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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)