If we talk about Penang food everyone will relate it straight to the its famous hawker delights. Among the hawker delights, Char Koay Teow standout a lot from the rest of the food because of its wonderful aroma from the 'wok hei' or the heat from the wok. At here, in Australia you will find Char Koay Teow in the menu list of most Malaysian or Asian cuisine restaurants! see, this is how famous it goes!
But to cook a plate of delicious Char Koay Teow is not easy, some may make the Char Koay Teow too wet. The Penang Char Koay Teow in Penang is mainly cook by the street hawker who not just focus on selling one type of food, but they are using charcoal fire to cook the Char Koay Teow, the mouthwatering aroma is heartwarming! For me a Penangite to cook this food is mainly nostalgia, it has so many memories in it... the time when I was still young and stayed with my parent, and the time with all my high school girls friend.
I'm glad that Alan of Travellingfoodies wrote so much information about Penang's street food, just hop over to see his blog. Attached a video on how a street hawker frying Char Koay Teow at Lorong Selamat, Georgetown Penang for your viewing http://www.youtube.com/watch?v=u8FbdQcKW-o
I don't have blood cockles, fish cake and bak eu phok (croutons of deep fried pork lardons) in hands, so I'm using Travellingfoodies's recipe with minor modifications. This dish is suppose to fry in small quantity, it means one plate at a time, and don't ever add any water in this dish, if the noodle is too dry while frying, add a bit of oil instead otherwise you will get mushy koay teow!
Recipe from Travellingfoodies
100g 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)