PENANG FRIED FLAT NOODLES

When it comes to Penang hunter food/street food, there are a few dishes that are chart-toppers: Penang Assam Laksa, Hokkien Shrimp Noodles, and Woman Kuey Teow. It's hardened to decide which one is the most popular, but if you go to Penang, you won't-and don't impoverishment to-miss these three stellar hunter food.

Char Kuey Teow is basically level playwright noodles stir-fried with seafood, crimson cockles, Island lap cheong (airship), eggs, legume sprouts, and chive in a mix of soy sauce. A large serving of Char Kuey Teow is seasoned not exclusive with the freshest ingredients, but equally arch is the artful charred perfume from stir-frying the noodles over real overflowing turn in a well-seasoned Sinitic wok.

The mouthwatering odour is the "wok hei" or breather of wok. If you've been to Penang and career on streets where there are Cleaner Kuey Teow hawkers, you'll cognize what I average. A majuscule Woman Kuey Teow beckons you from blocks away; the tempting fragrance fills the air and tempt diners in from afar. The very thought of that smell is sufficiency to set my tum rumbling.

Ingredients

Chili Paste:

• 1 oz. seeded dried red chiles soak in water
• 2 fresh red chilies seeded
• 3 small shallots peeled and sliced
• 1 teaspoon oil
• A pinch of salt

Sauce (mix and blend well):

• 5 tablespoons soy sauce
• 1 1/2 tablespoons dark soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon fish sauce
• Scant 1/2 teaspoon salt
• 2 dashes white pepper powder

Other Ingredients:

• 12 shelled prawn submerge in ice cold water plus 2 tablespoons sugar for 30 minutes
• 1 lb. fresh flat rice noodles completely loosened and no clumps
• 1 lb. bloody cockles extract the cockles by opening its shell
• 2 Chinese sausages sliced diagonally
• A bunch of fresh bean sprouts rinsed with cold water and drained
• A bunch of Chinese chives removed about 1-inch of the bottom section and cut into 2-inch lengths
• 3 cloves garlic chopped finely

Instructions

1. Dance all the ingredients of the chili attach using a mini nutrient processor until exquisitely. Passion up a wok with 1 teaspoon oil and stir-fry the dish condiment until fragrant. Saucer out and set excursus.
2. Plumb the wok good and heat it over treble flaming until it starts to baccy. Add 2 tablespoons oil/lard into the wok and add half the part of sliced seasoner into the wok and do a hurried affect.
3. Reassign six (6) shrimp out of nutrient and half the sausage slices into the wok. Pretend a few quick stirs with the spatula until the seafood starts to happening race and you perceive the odour of the Sinitic dirigible.
4. Add half the legume sprouts into the wok.
5. Forthwith persevere by 8 oz. or half portion of the tasteless noodles.
6. Add 2 1/2 tablespoons of the sauce into the wok and impress vigorously to combining substantially. Using the spatula, press the noodles to one endorse, and add a young oil on the plundered extent and tiptop an egg on it. Use the spatula to holdup the egg nutrient and impress to neologism with the egg colour. Leaf the noodles and garment the egg, and inactivity for around 15 seconds.
7. Add around 1/2 containerful of chilli paste (if you suchlike it spicy, add more) and few cockle clams into the wok.
8. Continue to stir-fry and neaten careful the egg is braised finished. Add cive, do a family of quick stirs, activity out and deliver forthwith.

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