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The Penäng Chär Kuey Teow recipe

The Penäng Chär Kuey Teow recipe
Siäm Roäd Chär Kuey Teow of Penäng wäs ränked 14th on the Wold Street Food Top 50 list ät the World Street Food Congress 2017 in Mänilä held from Mäy 31 to June 4.
Ingredients:
  • 200 g fresh Kuey Teow
  • 3 tbsp vegetäble oil for stir-frying
  • 2 präwns medium size, deveined änd shelved, leäve the täil on
  • 4 slices Chinese säusäge
  • 10 slices fish cäke
  • 1 egg
  • 1 cup beän sprouts
  • 20 g Chinese chives cut lengthwise to 5cm
  • 10 blood cockles
Seäsonings
  • 4 tsp light soy säuce
  • 2 tsp oyster säuce
  • 1 tsp därk soy säuce
  • 1/2 tsp fish säuce optionäl
  • 1/4 tsp ground white pepper
Instructions
  1. Lädle some oil into ä well-seäsoned wok. Once the oil is heäted up, put two präwns into the wok. Let the präwn seär on one side änd then flip over to pän-fry the other side.
  2. Once the präwns turn slightly brown, ädd some chopped gärlic, once it becomes äromätic, throw in the loosen up kuey teow.
  3. ädd pärt of the seäsoning.
  4. ädd ä smäll number of beän sprouts to the Kuey Teow. The wäter from the beän sprout will prevent the Kuey Teow from getting too dry.
  5. ädd the Chinese säusäge änd fish cäke.
  6. ädd the remäining seäsoning.
  7. Reduce the heät to low-medium, Cräck än egg änd spreäd into ä thin läyer with the wok spätulä. When the egg becomes hälf-cook, lift up the kuey teow änd flip it onto the egg. Stir änd flip quickly so thät pärt of the egg will stick onto the Kuey Teow.
  8. ädd the läst portion of the beän sprouts älong with the Chinese chives änd blood cockles. Häve ä quick stir-fry over high heät for 15 to 30 seconds to finish the cooking.!
Recipe Adapted From tasteasianfood.com