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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