Char Kuey Teow with Wok Hei – Stir-Fried Flat Noodles the Malaysian Way

🥢 A Truly Malaysian Street Food Experience

Char Kuey Teow is one of Malaysia’s most beloved street food dishes. This smoky stir-fried flat noodle dish is famously cooked over high heat in well-seasoned woks, giving it that irresistible wok hei — a slightly charred, smoky aroma that food lovers chase after. Originating from Penang, this dish has gained fame across Southeast Asia for its bold flavors and signature dark soy glaze.

In traditional Malaysian fashion, Char Kuey Teow is loaded with prawns, cockles, Chinese chives, bean sprouts, and sometimes lap cheong (Chinese sausage). The key to achieving the perfect plate? A very hot wok, quick stirring, and the right balance of savory sauces.



🍜 Ingredients:

  • 300g flat rice noodles (kuey teow)

  • 2 tbsp cooking oil

  • 2 cloves garlic (minced)

  • 5–6 medium prawns (peeled & deveined)

  • 1 handful bean sprouts

  • 1 egg

  • 2 tbsp soy sauce

  • 1 tbsp dark soy sauce

  • 1 tsp chili paste (optional)

  • 1 handful chives (cut into 2-inch lengths)

  • ¼ cup cockles (cleaned)

  • Optional: Chinese sausage, fish cake slices

🔥 How to Make:

  1. Heat oil in a wok until very hot.

  2. Add garlic and stir-fry quickly.

  3. Toss in prawns and cook until pink.

  4. Add noodles, soy sauces, and chili paste. Stir-fry briskly.

  5. Push everything aside, crack in the egg, let it half-cook, then mix into the noodles.

  6. Add cockles, bean sprouts, and chives. Stir-fry for another 30 seconds.

  7. Serve hot with a wedge of lime.

The real secret lies in the high heat — don't overcrowd your wok and work in small batches to maintain that smokiness.

Comments

Post a Comment

Popular posts from this blog

Authentic Lontong Recipe – Creamy Vegetable Curry with Compressed Rice Cakes

Image
Lontong is a beloved Malay comfort food often enjoyed for breakfast, especially during Hari Raya or family gatherings. This dish features nasi impit (compressed rice cakes) served in a rich and creamy coconut curry packed with vegetables and tofu. It’s hearty, mildly spiced, and full of flavor — perfect for those who love authentic Malay dishes with a healthy twist. A traditional Malaysian Lontong dish featuring creamy coconut vegetable curry served with nasi impit (compressed rice cakes), perfect for festive Hari Raya celebrations. 🧄 Ingredients: For the Coconut Curry: 1 tbsp cooking oil 1 onion (sliced) 2 cloves garlic (chopped) 1 cm fresh turmeric or 1 tsp turmeric powder 2 stalks lemongrass (bruised) 1 medium carrot (sliced) 1 cup cabbage (roughly chopped) 1 cup long beans (cut into 2-inch pieces) 1 firm tofu block (cubed and fried) 200ml coconut milk 300ml water Salt and sugar to taste For the Nasi Impit (Compressed Rice Cakes): 1 c...
Read more

Ikan Masak Lemak Cili Api – Creamy Spicy Turmeric Fish Curry the Malay Way

Image
If you're craving a dish that’s comforting, spicy, and full of traditional Malay flavors, Ikan Masak Lemak Cili Api is the one to try. This dish features fresh fish simmered in a creamy turmeric-infused coconut gravy, made fiery with the heat of bird’s eye chilies. Commonly served across Negeri Sembilan and other parts of Malaysia, it’s a staple in many Malay households — especially for lunch with steaming hot rice. What makes this dish stand out is the balance between the heat of the chilies and the richness of coconut milk , with a hint of earthiness from fresh turmeric. The gravy is bright yellow, fragrant, and silky, soaking beautifully into every grain of rice. You can use fish like mackerel, stingray, or tenggiri (Spanish mackerel), but the recipe is flexible — even prawns or squid can be swapped in. Best of all, the cooking process is simple and fast, making it ideal for busy days or when you want a delicious meal without fuss. 🐟 Ingredients: 2–3 fish slices (e.g. macker...
Read more

Sambal Kangkong – Stir-Fried Water Spinach with Spicy Sambal

Image
If you're craving a fiery, flavorful veggie side dish, Sambal Kangkong is your answer. This beloved Malaysian stir-fry combines tender water spinach (kangkong) with a punchy, aromatic chili sambal that's bursting with local flavor. It’s spicy, savory, and the perfect companion to steamed rice and fried dishes. Water spinach, also known as morning glory or “kangkong” in Malay, is a leafy green vegetable that cooks quickly and absorbs the rich flavors of sambal beautifully. The sambal is made with garlic, shallots, shrimp paste (belacan), and red chilies – ground and sautéed to a fragrant base, then stir-fried with the greens until they’re just wilted and coated with the spicy sauce. This quick and easy recipe takes under 15 minutes to prepare, making it ideal for busy days or to complete a traditional Malaysian meal. Whether you serve it during family dinners or festive feasts, Sambal Kangkong is sure to impress with its vibrant color and bold taste. ✅ Ingredients: 1 bun...
Read more