Penang Style Char Kway Teow

By The Weekly  

July 16, 2018

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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


1Heat the lard oil in a wok. Over medium heat, fry the chopped garlic. Add the sliced onion.

2Add the prawns. Then add the chilli paste and sausage.

3Turn up the heat to high and add the beansprouts and the noodles.

4Push the noodles to the side of the wok and add the eggs.

5Allow the eggs to cook slightly, then scramble and mix with the noodles.

6Season with the fish sauce and light soy sauce.

7Throw in the koo chye and stir-fry briefly.

8Add 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.

9Garnish 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