Char Koay Teow is probably the most lusted over dish by Penangnites who have migrated abroad.
Made primarily by stir-frying flat rice noodles in a huge wok over a very hot flame, the most exciting part of Char Koay Teow being cooked, is the banging of the stainless steel spatula against the cast-iron wok while sparks and flames fly all around!
The name Char Koay Teow translate literally to stir-fried flat rice noodle and it is a Penang state specialty.
Slightly spicy (or can be requested ‘without chilli’), authentic Char Koay Teow is cooked (most unhealthy) with lard and bits of pork crackling, and fried with bean sprouts, chives, sliced pork sausages (lap cheong), cockles and prawns, sometimes topped wtih crab meat.
Definitely a must-try for the Penang visitor. Chilli is added during preparation so if you don’t like hot stuff, ask for “No Chilli”.
Extras toppings where offered are big prawns, crab claw, fried egg
Where to eat Char Koay Teow: Long Beach Cafe (Batu Ferringhi), Food section of Batu Lanchang Market, Ayer Itam night market, Pulau Tikus night market, Dato Keramat Road, New World Park, Gurney Drive evening Hawker centre.
Heat Level: Non-Spicy / Chilli is optional / Specify your desired heat level when placing your order.
If you can’t get to Penang or simply want to prepare this at home, why not try one of the cook books below:
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