Penang Street Food
Taste of Shrimp and Smoke
This simple stir-fried dish of flat Rice Noodles, Bean Sprouts, Eggs, Shrimp, Garlic and maybe Chinese Sausage, is typical of the street food for which Penang is famous.
Fried Rice Strips
Char Kway Teow
1 pound fresh Rice Noodle
2 tablespoons Peanut Oil or other vegetable Oil
4 cloves minced Garlic
2 large Green Onions, sliced
1 fresh red Chili Pepper, sliced
8 ounces large Shrimp, peeled and deveined
¾ cup Soy Sauce, or to taste
2 tablespoons Sweet Soy Sauce, Kecap Manis
½ teaspoon Chili Powder r pure ground Cayenne Pepper
2 large Eggs, beaten
1 cup Bean Sprouts
½ cup fresh Chives, cut in half-inch lengths
Note: The Rice Noodles are often sold in Asian Markets as Shao Ho Fun.
Sweet Soy Sauce/Kecap Manis is often sold in Asian markets. Or you can make your own by adding Brown Sugar to regular Soy Sauce until it reaches the consistency of Honey.
First run the Noodles under boiling Water to remove any oily coating. Uncoil and separate the Noodles into ribbons, working gently, as they are quite sticky and delicate. Set aside.
Next heat a wok over medium fire for about half a minute. When the wok is hot, put in the Oil. Turn the wok so the oil coats the sides and bottom. When the Oil starts to shimmer slightly, add the Garlic, Green Onions and fresh Chilii Pepper. Stir-fry until fragrant – about 4 minutes. Add the Shrimp and cook, stirring about 2 minutes more.
Next, add the Noodles, Soy Sauce, Sweet Soy Sauce and Chili Powder. Raise heat to medium-high and cook about 2 minutes, carefully lifting and gently tossing the Noodles. Add Eggs and cook, gently tossing again, until Eggs are fully cooked, about 2 minutes more. Noodles should no longer appear wet from the Eggs.
Finally add the Bean Sprouts and Chives and cook, stirring until the Vegetables are slightly wilted. Taste and correct the seasonings as needed. Serves about 4. Adapted from Christiina Arokiasamy.