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Tuesday, March 01, 2011

CHAR KUAY TEAW - THE WET VERSION / KUAY TEAW BASAH




What I am going to share with you today is the Northern Malay Char Kuay Teaw. Not like  the authentic Penang Char Kuay Teow, this Kuay Teaw is a little bit wet and soupy. This is my children favourite, which I hate doing it, reason being you have to fry the kuay teaw per serving. Since the Kuay Teaw should be wet, you cannot fry the kuay teaw in volume, the best is one handful of kuay teaw at a time. Just imagine with 5 children, I have to fry the kuay teow 5 times, this does not include second helping, so if the menu is wet kuay teaw then the time spent in the kitchen will be longer. 

If you happen to be in Penang and plan to try this famous hawker dish be clear with your order, specified clearly how you want your kuay teaw to be Wet or Dry, any way both are good. So let's see what it takes to prepare this wet kuay teaw. Recipe is for 1 serving - 1 plate.

INGREDIENTS:
CHILI PASTE:
30 dried chilies - soaked / 30 biji cili kering - rendam
1 onion / 1 bawang besar.

Blend all and form into paste - set aside. / Blend semua dan letak sebelah.
SAUCE (MIX AND BLEND WELL):
2 tablespoons soy sauce / 2 sdb kicap cair
1 tablespoons dark soy sauce / 1 sdb kicap pekat
1 tablespoon sugar / 1 sdt gula
1/2 teaspoon fish sauce / 1/2 sdt  sos ikan
1/2 teaspoon salt / salts to taste
2 dashes white pepper powder / lada sulah.
1 cup water or stock / 1 cawan air atau stok

OTHER INGREDIENTS
1 handful kuay teaw / 1 genggam kuay teaw
3 shrimps medium size / 3 ekor udang size sederhana
1/2 cup bean sprouts / 12 cawan taugeh
1/4 cup chives / 1/4 cawan kucai 
1 tbsp cockles / 1 sdb kerang rebus
2 tbsp oil / 2 sdb minyak
PREPARATION
Heat up oil saute 1 tsp chopped garlic till fragrant and brown. Add in 2 tbsp chilie paste, fry till brown and fragrant. Add in shrimps. cook for a while and add in kuay teaw. Add in seasoning and 1 cup of water / Panaskan minyak dalam kuali tumis bawang putih dan 2 sdb cili pes hingga kuning dan naik baunya. Masukkan udang dan 1 cawan air dan kacau rata Masukkan kuay teow dan bahan-bahan perasa.
Add in 1/2 eggs and mix well / Masukkan 1/2 biji telur dan kacau rata.
Add in cockles and chives / Masukkan kerang dan kucai.
Lastly before serving add in bean sprouts / Akhir sekali sebelum angkat untuk hidang masukkan taugeh.

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Hari ini saya ingin berkongsi dengan semua membuat kuay teow basah yang terkenal di bahagian utara Semenanjung. Cara membuat kuay teow ini sama dengan menggoreng kuay teow lain tetapi kuay teow ini perlu ditambahkan air atau stok untuk menjadikannya agak berkuah.  Satu yang menarik tentang kuay teaw ini, ia tidak boleh dimasak dengan banyak. Sebaik-baiknya setiap kali masak untuk 1 pinggan kuay teaw, ini kerana jika dimasak secara banyak ia dengan mudah akan menyerap kuah. Biasanya segenggam kuay teow bagi sekali masak.  Kuay teaw ini sedap dimakan dengan cili jeruk cili hijau. Memang enak.
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Next Post - Kuih Tako Thai

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8 comments:

izahdaut said...

akak..
mcm char kuew teow kat batu 2 penang tu ke kak..
sedappp nyaaaaaa..
terliur sudahh

Nazrah Bakery & Dunia Kuih said...

Akak..kita selalu order je chaw kuew teow ni..memang sedap kak..lebih lebih ada udang besar tu..

Uncle Lee said...

Hello Paty, datang your blog ni machan kena torture. Terok la!
I love char kueh teaw, especially kalau ada kerang.....
Minta ma'af bahasa saya sebelum Merdeka, ha ha....I will champor England, ha ha sikit, ya.
Or else kalau silap get mistaken for marriage proposal, itu la lecheh, kan? Ha ha ha.

I guess you ada 2nd Dan in Black Belt cooking.
Your this CKT looks sooooo sinfully delicious. Outstanding!
Sedap best ni! Ada lagi ke? Saya punya put extra tau gay, boleh? Ha ha.

Paty, you mind I copy your this pic here, as well some of your other delightful, mouth watering dishes?
Bila saya naik angin and post about beautiful women who have Black belts in cooking, I will display your dishes. Credit you of course.

No need sign surat lawyer? Okay, outang you teh tarek lambong tinggi.
You have fun, simpan satu lagu dalam hati.
Lee.
Bila senang datang, ya.

Paty's Kitchen - Cook with passion. said...

Salam Izah, ha memang Penang mari punya CKT, di Penang, memang famous, Chinese style hitam kering, Malay style merah basah berkuah. Memang syok.

Paty's Kitchen - Cook with passion. said...

Salam Naz, anak-anak Kak suka CKT ni permintaan banyak, ialah kalau diluar tu selalunya dia orang buat ciput aje, sikit kuah berladung-ladung. Buat sendiri puas tapi tulah kena goreng sikit-sikit tu yang leceh.

Paty's Kitchen - Cook with passion. said...

Hi Uncle Lee, thanks for dropping by. Hey your recent article really kena batang hidung ha. Very...very powerful statement. You are right having black belt in cooking pun belum tentu can save a marriage kalau di other part of a woman tak betul-betul jaga. Love the write up so much very meaningful. You can take any picture in this site you want. For a course I support you. OK you otang me Teh Tarik. I havent been to Cananda nanti pergi you belanja ya.

Nieza said...

akak, saya dtng nak mkn CKT ni....teringat sany CKT kat penang tu...kalau sepinggan tak cukup...adoii terliurla kak...tapaula sepinggan yer..hehe

Paty's Kitchen - Cook with passion. said...

Saja Kak nak layuq kak Nieza, tau Nieza tentu miss Penang kan. Tu la kalau beli punya memang tak cukup, depa bagi ciput aje buat kita terkulat-kulat. Buat sendiri la boleh ulang-ulang. Cili jeruk ada sebotoi Kak buat. Layan diri ya.

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