Wednesday, August 26, 2009
Penang Char Kuey Teow - 4th Day Iftar
The menu below were for our 4th day iftar....Ah!!! the nice recipe from my favourite, friend blogger Che'iza....the famous Penang Char kuey teow!!!..now already reached Singapore..haha... all already fall in love with this menu!!! Thank you dear, we love it!! no need to go Penang to taste this...
Ingredients For paste:-
250 ml water
4 garlics crushed
6 tbsp oyster sauce
3 tsp black soy sauce
1 tsp shrimp paste (petis cap udang)
2 tbsp anchovies stock cube
2 tsp salt( if salty reduced to 1tsp)
1 tsp sugar
Ingredients for Mee:-
300g kuey teow
1 tbsp chili paste
bean sprout and chives
For paste:- Boil prawns with water. When prawns almost cooked, dish out and drained. Prawns stock put aside don't throw.
Add in all the ingredients for paste with prawns stock. Let it simmer till it thickens like almost a paste. Turn off heat and let it cool. Can keep in the fridge.
For Mee:- Saute chili paste till oil goes up the surface. Add in 4 tbsp paste. Add in prawns and boiled cockles. Stir well. Normally penang Char kuey teow a bit wet, so add in about 1/2 cup of water. Let the water simmer and add in kuey teow, chives, bean sprout and stir well. Crack eggs and stir well. Ready and dish out. The process of cooking kuey teow is very fast about 3-4 minutes. making sure using the maximum heat while cooking.
*For own use if preferred the prawns not to be boiled you can add a bit more shrimp paste(1tbsp). This paste should be salty and sweet enough and you don't have to add in some more salt or sugar or suits to taste.