Embark on a culinary adventure to the vibrant streets of Penang, where the tantalizing aroma of sizzling woks and exotic spices fills the air. Today, we’re diving into the world of Penang Char Kway Teow, a beloved Malaysian dish that encapsulates the essence of Penang’s rich culinary heritage. Inspired by the expertise shared in [insert name of the YouTube channel]’s insightful video, we’re putting a homemade twist on this iconic street food favorite.
A Culinary Icon: Penang Char Kway Teow
Penang Char Kway Teow is a dish that needs no introduction. This iconic stir-fried noodle dish is a testament to the diverse flavors and influences that define Malaysian cuisine. With its signature smoky aroma, velvety noodles, and medley of fresh ingredients, Penang Char Kway Teow is a culinary masterpiece that delights the senses and leaves a lasting impression on all who taste it.
Bringing Penang to Your Kitchen: The Homemade Recipe
While nothing quite compares to the experience of enjoying Penang Char Kway Teow from a street-side hawker stall, our homemade recipe aims to capture the essence of this beloved dish in the comfort of your own kitchen. Drawing inspiration from [insert name of the YouTube channel]’s expert techniques and flavor profiles, we’ve crafted a recipe that stays true to tradition while allowing for a touch of personalization and improvisation.
The Art of Stir-Frying: Tips and Techniques
At the heart of Penang Char Kway Teow lies the art of stir-frying – a skill that requires precision, timing, and finesse. As we follow along with [insert name of the YouTube channel]’s instructional video, we gain valuable insights into the techniques that make Penang Char Kway Teow truly exceptional. From the importance of a smoking-hot wok to the order in which ingredients are added, every step is carefully explained, ensuring that our homemade version is every bit as delicious as the original.
Embrace the Flavors of Penang: Ingredients and Substitutions
One of the joys of homemade cooking is the opportunity to customize and improvise based on personal taste preferences and ingredient availability. While traditional Penang Char Kway Teow calls for a specific set of ingredients, don’t be afraid to get creative and make substitutions as needed. Whether you’re adding extra shrimp for a seafood lover’s twist or incorporating tofu for a vegetarian option, the possibilities are endless when it comes to infusing your own flair into this classic dish.
Homemade Penang Char Kway Teow
Course: Lunch, DinnerCuisine: Malaysian, south east aseanDifficulty: Easy2
servings15
minutes20
minutes400
kcalIngredients
400g flat rice noodles (kway teow)
4 large prawns, peeled and deveined
2 cloves garlic, minced
2 TBSP preserved daikon radish (Chai Poh)
2 eggs, lightly beaten
90g Fish Cake
100g bean sprouts
2 stalks spring onions, cut into 2-inch lengths
2 tablespoons extra virgin olive Oil for cooking
1 tablespoons soy sauce
2 tablespoon dark soy sauce
1 tablespoon Oyster Sauce
Few drops of fish sauce
Few drops of sesame oil
Few drops of ABC Sweet sauce or 1tsp sugar
3 tablespoons Chinese ShaoXing wine
Dash White Pepper
Banana Leaves for plating (optional)
Directions
- Wash and soak preserved daikon radish. Rinse off and chopped them slightly.
- Heat one tablespoon of extra virgin olive oil and sesame oil in a frying pan over medium-high heat.
- Add the prawns, stir fry until golden brown, remove from the pan.
- Add the preserved daikon radish (Chai Poh). Stir-fry for about 1 minute until fragrant.
- Add the minced garlic and stir fry for few minutes.
- Add the fish cake slices to the pan. Stir-fry until the fish cake is slightly browned, about 2-3 minutes. Add in spring onion.
- Push the spring onion and fish cake to side of the pan. In the centre of the pan, add in 1 TBSP Oyster sauce, dark soy sauce, light say sauce and few drops of fish sauce. Stir fry few minutes.
- Turn stove to high heat. Add the rice noodles to the pan, stir-fry everything together for 1-2 minutes until well combined. If the colour is not dark enough, add on 1 TBSP dark Soy sauce.
- Crack two eggs to the empty side of the pan in the middle and close the pan lit
- Open the pan lit and use the hot noodles to cover the egg and scramble it.
- Add in bean sprouts and toss everything together until evenly coated.
- Dash some white pepper, ABC sweet sauce and Chinese ShaoXing wine. Continue to stir-fry for another 2-3 minutes until the noodles are heated through and evenly coated with the sauce.
- Remove the Char Kway Teow from the heat and transfer to serving plates lined with banana leaves, if using.
Recipe Video
Notes
- Prep Work: Prepare all ingredients beforehand and have them ready to go, as stir-frying is a fast-paced cooking method and requires quick assembly.
- Adjust Seasoning: Taste and adjust the seasoning of the dish as needed with soy sauce, fish sauce, or chili paste to suit your taste preferences.
- Ingredient Substitutions: Feel free to customize the dish by substituting ingredients based on personal preference or dietary restrictions. For example, use tofu or extra vegetables for a vegetarian version, or add more seafood for a heartier dish.
- Smoking-Hot Cooking Pan: Ensure your cooking pan is preheated until smoking hot before adding ingredients to achieve the signature smoky flavor of Penang Char Kway Teow.
Conclusion: A Taste of Penang, Made with Love
As we savor the flavors of our homemade Penang Char Kway Teow, we’re reminded of the power of food to transport us to faraway places and connect us to distant cultures. With a little bit of culinary curiosity and a dash of improvisation, we’ve unlocked the secrets of Penang’s culinary heritage and brought its vibrant spirit into our own kitchens. So why not join us on this culinary journey? Fire up your wok, gather your ingredients, and prepare to experience the magic of Penang Char Kway Teow, homemade with love. Selamat makan! (Bon appétit!)
