How can i miss posting this classic of all classics hawker food in Malaysia. The best Char Kway Teow is the old fashion ones which is darker and only egg added besides the other necessary ingredients. My preference would be fried without the egg cos when egg is added, the temperature of the noodles drops and i like the noodles to be piping hot and with 'sung hum(uncooked cockles). This luxury of cockles is not possible here, i have seen frozen ones but i certainly will not buy them. The Penang style is what the hawkers are dishing out and more acceptable as the ingredients of chinese Lap Cheong and Prawns are added. Crab meat can also be added of which a store in Penang does and became the store that served the best Char Kway Teow. To me, best is fried with lard and a huge spoonful of goody that is the reminence of the fried lard. it might not be too healthy but once in a while???????
1/2 lb kway teow
1 tsp chopped garlic
3 tbsp cooking oil
3 - 5 prawns,
3 - 5 thinly sliced Chinese sausage
150g cockles, scalded and shelled (if available fresh then this is a must)
a handful of beansprouts
3 sprigs of chives, cut into 2 inch lengths
1 tbsp Chilli paste(sambal olek)
1 tbsp light soya sauce
Pepper to taste
A little dark soya sauce for colour
A little water
Heat wok with 3 tbsp oil until hot and fry Chinese sausages until fragrant, then add l tsp chopped garlic . Add about prawns and fry until cooked.
Push all the fried ingredients to one side and add in kway teow. Stir-fry the kway teow and add seasoning and sprinkle with a little water to mix.
Spread all the ingredients around the kuali and create an empty space in the centre, then crack an egg into it and add a little more oil. Cover the egg with all the ingredients and stir-fry evenly. Add cockles if desired and mix in a handful of beansprouts and the chives. Do not overcook.
Remove the dish to a plate and serve hot.