Penang Char Kway Teow uses the thinner kway teow, similar to the ones used in Ipoh Hor Fun. For a healthier version of this recipe, skip the extra egg yolk and use shallot oil instead of pork lard.
- 500 g thin flat rice noodles (Ipoh hor fun)
- 150 g blood cockles
- 6 prawns, deshelled
- 2 eggs and 1 yolk, beaten
- 1 Chinese sausage, sliced
- 30 g bean sprouts
- 20 g koo chye (garlic chives), cut into 5 cm lengths
- 2 cloves garlic, chopped
- 1 red onion, sliced
- 3 tbsps lard oil or shallot oil
- 1 tsp chilli paste
- 2 tbsps fish sauce
- 1 tbsp light soy sauce
- Pork lard cubes
Heat the lard oil in a wok. Over medium heat, fry the chopped garlic. Add the sliced onion.
Add the prawns. Then add the chilli paste and sausage.
Turn up the heat to high and add the beansprouts and the noodles.
Push the noodles to the side of the wok and add the eggs.
Allow the eggs to cook slightly, then scramble and mix with the noodles.
Season with the fish sauce and light soy sauce.
Throw in the koo chye and stir-fry briefly.
Add the blood cockles and turn off the heat. Gently stir-fry the mixture to distribute the blood cockles and let them cook from the residual heat.
Garnish with pork lard cubes (optional) before serving.
ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper’s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.
Recipe: Hedy Khoo / Photo: The New Paper