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Receta PENANG FRIED KUEY TEOW
by Linda Tay Esposito

PENANG FRIED KUEY TEOW

A favorite street food in Malaysia. When I used to wait for my fried kuey teow at my favorite kuey teow hawker stall, I was always fascinated by the lightning speed that the dish is prepared in. The trick is to wok fast and use high heat. The kuey teow master wok so much, his spatula was ground down to the shape of the wok.

It is very important that the dish is cooked one serving at a time for maximum “wok hay” (wok’s breath).

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 10

Ingredientes

  • 6 tablespoons dark soy sauce
  • 9 tablespoons light soy sauce
  • 2 tablespoons fish sauce
  • 9 tablespoons water
  • 4 lb fresh flat rice noodles
  • 10 cloves of garlic, minced to make about 10 teaspoons of minced garlic
  • 20 oz shelled uncooked medium-sized shrimps
  • 12 oz Chinese chives*
  • 12 oz / 4 cups bean sprouts
  • 4 Chinese sausage, thinly sliced
  • 20 tablespoons/ 1 ¼ cup canola oil
  • Sri Racha chili sauce (optional)
  • 10 eggs

Direcciones

  1. Mix both soy sauces, fish sauce and water together. Set aside.
  2. Place the remaining ingredients mise-en-place, and roughly divide each ingredient into 10 portions
  3. Cooking the dish – 1 serving at a time: Heat a cast iron pan or a wok on high heat. Add 1 tablespoon oil, add 1 portion (1/10th of the ingredient) of Chinese sausage and sauté 1 minute till fragrant. Push to the side of the wok.
  4. Add ½ teaspoon of garlic and a portion of shrimp and saute until shrimp turns pink. Push to the side of the wok.
  5. Add 1/2 tablespoon of oil and another ½ teaspoon of garlic and for spicier option, add ½ teaspoon Sri Racha. Sauté 30 seconds, add 1 portion of noodles. Drizzle 2 tablespoons soy sauce mix over the noodles, toss on high heat till noodles are well coated. Push to the side of the wok.
  6. Make a well in the middle, add 1/2 tablespoon of oil. Break in an egg, drizzle in a teaspoon of soy sauce mix, let it cook like a sunny side up, until eggs are whit but still slightly runny, then scramble the eggs into the noodle mixture.
  7. Add 1 portion each of bean spouts and chives. Toss to mix.
  8. Serve immediately.
  9. Repeat for the remaining servings.