I am now going to reveal to everyone my long kept secret Char Quay Teow recipe. This recipe was taught to me by my friend who learnt it from his mother, who inherited it from her Penang ancestors. It taste so good that, according to legend, Sir Francis Light, used to request her great grandmother to fry this Char Quay Teow for official state functions. Ok, so this is actually a Penang heritage food, so take note. Here goes:
* 1 mug bean sprouts
* 1 yellow onion cut into small small cubes
* 2 cloves peeled garlic cut into small cubes
* 6 peeled fresh medium prawns
* 10 peeled cockles (kerang)
* 1 mug Quay Teow
* 3 tablespoons pork lard
* 1 teaspoon oyster sauce
* 1 teaspoon soy sauce
* 1 teaspoon dark soy sauce
* 1 teaspoon chili paste
* 1 eggs, lightly beaten
* Salt and freshly ground black pepper, to taste
1. Mix the oyster sauce, light and dark soy sauce in a small bowl, and set aside.
2. Heat the pork lard in a wok over medium heat.
3. Add the onion and garlic and stir-fry until fragrant.
4. Add the Quay Teow and stir fry.
5. Add the small bowl containing the mix of oyster sauce, light and dark soy sauce into the wok and continue to stir fry.
6. Add chilli paste.
7. Add the prawns and cockles while continue to stir fry the contents of the wok.
8. Add some live cockroaches (kah chuak)
9. Add in the beaten egg, and stir fry...mix the whole damn thing up.
10. Add a pinch of salt and ground black pepper.
11. Mix, mix, mix the contents in the wok.
12. Add the bean sprouts.
13. Stir fry one last round, then serve.
I have discreetly incorporated a secret ingredient into the recipe. Its something you can't buy. See if you can spot what it is.
Good luck and happy cooking.
Please post your comments.
Labels: Food and Dining