I really really love eating char kueh tiao /char kway teow even before I came to UK. I remember how I used to visit this char kueh tiao hawker stall in damansara at least 3 times a week. I love it so much that I cannot live without it even in UK.
Leeds does not have any malaysian restaurants, hence, you can see why I have explored so much into asian/malaysian cooking and try my very best to perfect them. The pic below is my char kueh tiao which I made in 2008. I haven’t really taken any pics of the char kueh tiao I made since 2008. I think mainly because I preferred making kueh tiao soup and I very rarely char kueh tiao anymore.
I think I have posted my recipe on the kueh tiao soup a few blog entries back for those who want to have a look at it. I do prefer my kueh tiao soup as I really think it taste heavenly. I remember making the kueh tiao soup for dinner for my friends in edinburgh dec 2012. It was so good that they wake up the next day requesting to finish up the remaining kueh tiao soup and it still taste sooo good. Really reminded me of malaysia where we wake up and go to a hawker stall for kolok mee, wantan mee etc. Kueh tiao soup is one of the noodle soup which I will die for and cook it just to impress others (besides my chicken rice)…haha… Below is the link for my kueh tiao soup recipe.
Not that the char kueh tiao isn’t good, but it taste just as amazing as well! It is one of the dishes I will make for supper after a friday cell group meeting, alongside my homemade teh tarik…a perfect mamak combination.
Char Kway Teow /char kueh tiao recipe by Famous street food of penang: a guide & cook book.
10 dried red chillies, soaked unit soft.
2 fresh red chillies
5 shallots, peeled
1/2 tsp salt
4 tbsp cooking oil
5 tbsp lard or cooking oil
2 cloves garlic, chopped
2 tbsp chilli paste or to taste
200g medium-sized prawns, shelled
1 chinese sausage, sliced
400g fresh flat rice noodles (kway teow)
1 tsp light soy sauce
1/2 tsp dark soy sauce
1 tsp salt or to taste
1/2 tsp ground white pepper
1 tbsp water
200g bean sprouts
50g chinese chives
150g cockles (optional)
100g crab meat (optional)
To prepare chilli paste:
Cut up roughly the chillies and shallots. Pound or blend in an electric blender adding some water if necessary. Season to taste with salt. Heat oil over low heat and fry the chilli paste, stirring continuously until fragrant and oil has separated from the paste. Set aside.
To fry the kway teow:
Heat oil and fry the garlic until aromatic over medium heat. Turn up the heat and add the chilli paste. Fry until aromatic before adding prawns and chinese sausage slices. Add the kway teow and stir-fry for a few seconds before adding the light and dark soy sauce and salt.
Make a ‘well’ in the centre of the kway teow and add a tablespoon of oil. Crack in the eggs and season with pepper. Let the eggs start to set before scrambling. Fry together with the kway teow.
Add the water, bean sprouts, chives and cockles (if using). Stir fry for 20 seconds before dishing out. Serve topped with some crab meat, if desired.