Penang Char Kuey Teow

After a year of staying here in Japan, I have finally found the kuey teow. Did that for dinner last night...,Nizam invited Ah Kong over for dinner, and he ate 3 plate full of this! It was so wonderful to see him enjoying the food that I cooked. Nizam even took it for his packed lunch this morning-left me nothing for breakfast!
I didn't have any kerang with me, I just put in big prawns instead. It turned out to be really good all the same!
So for all those kuey teow lovers, this is a must try recipe!
Ingredients:

1. Prawns (don't take away the skin, the beard or the tail)
2. Kuey Teow (flat noodles, or udon will do!)
3. Beansprout
4. Daun kucai
5. Black pepper -optional
6. Kerang
7. Eggs
   

To make the soy sauce:

1. Prawn Stock
2. Nampla (fish sauce)
3. Gula Melaka
4. Kicap Masin
5. Kicap Manis
6. Oyster Sauce

(bring everything to a boil)

To make chilly paste:

1. Prawn (deshelled)
2. dried chilly paste
3. garlic
4. green onion
5. Salt and Sugar to taste
6. a little oil

Blend everything together. Heat oil in a wok and fry the blended ingredients for 30seconds till it turned out to be pasty like chilly boh.

Method:
Heat oil in a wok, and fry in prawns with skin and tail intact till cooked.
Add in the prepared chilly paste and soy sauce.
Put in Kuey Teow, toss and turn, before adding in the vegetables.
Crack an egg, and mix in.
Ready to be served.


Easy!!!