Thursday, April 29, 2010

Penang Char Koey Teow


I like to use extra large prawn for my Char Koey Teow (CKT). I should have named it Penang Lorong Selamat Char Koey Teow!!!- The famous stall in Penang with "sombong" Auntie and over priced CKT. Many years ago it was about RM4~RM5 a plate, I don't know how much is that right now, may be RM7~RM8?? Why pay so high? We can make it our own with extra prawn too!!

I came from a hawker family, I grew up from a famous hawker center/food court in my home town. I liked watching how those hawker prepare the food, like Hokkien Mee, Jawa Mee, Ikan Bakar, Char Hor Fun, Hokkien Char, Char Koey Teow...etc. I was there until I finished my high school - 15 years of watching...LOL!! I will never forget how they control the heat, the timing of cooking. It is just become my instinct now.


Tricks to make a good CKT :

1. Sauce (everyone has their own secret recipe/ratio in sauce mixing, it is all about soy sauce, oyster sauce, dark soy sauce, fish sauce, sugar)
2. Heat
3. Timing ( a plate of CKT should be done in approx. 3 minutes with appropriate heat The best way to learn is watch closely every time when you order CKT outside, compare the differences of the texture when you eat it at different places)
4. Use pork lard
5. Fresh ingredients

The recipe I am going to share today is from my relative. She is not as famous as Lorong Selamat Auntie, but has a good reputation too. Trust me, I was seriously thinking of selling CKT if I have never met Tom. I was so frustrated and tired of my work, and had deeply considered to switch my carrier. I used to worked 16 hours a day. My relative who is selling CKT works only 4~5 hours a day, 5 day week, and her income is more than those Manager levels...LOL!! Never mind, I think I will still want to sell CKT one day when I retire and move back to Penang with Tom.. :-) . Use extra large prawn for my CKT and sell it cheaper than Lorong Selamat CKT, I really "beh siok" - not happy with the owner! LOL!!!

Here's the recipe for the CKT sauce, you can mix extra and refrigerate it :

Mix and stir to blend well.
1. 2/3 cup soy sauce
2. 1 tbsp dark soy sauce
3. 2 tbsp oyster sauce
4. 2 tbsp fish sauce
5. 1 tsp sugar

Ingredients for a plate of CKT :

1. 2~3 garlic - chopped
2. 3~4 extra large prawn (personal preference)
3. Bean sprout (soak in the water, when you add the bean sprout to your CKT, the water drip will keep your CKT moisture)
4. Fresh Koey Teow (keep in mind that if your koey teow have been kept in fridge, it will need longer time to cook through - probably extra 60~90 seconds)
5. Lap Cheong (Chinese Wax sausage) slices
6. Fresh cockles (I couldn't find it here, so I skip it)
7. Chinese chives
8. Pre-mixed CKT sauce
9. Chili Paste
10. An Egg
11. Some while pepper powder

Steps (I can not tell you exact timing when do you need to add the ingredients, it is all depending on the heat and experience, it should be done in approx 3 mins for a plate of CKT, like I said before - watch closely how those hawker prepare your CKT) :

1. Heat up the pan
2. Add a table spoon of oil/pork lard (those hawkers usually add more than that)
3. Add garlic, then prawn (stir for few seconds)
4. Add 1/2 of your bean sprout
5. Add koey teow, immediately follow with a 1~1.5 table spoon of the CKT sauce, chili paste, stir to coat well.
6. Stir the koey teow to the side of the pan, grease the middle of the pan with some oil, drop an egg, few drops of CKT sauce, some white pepper.
7. Cover the egg with the koey teow, immediately add in cockles, lap cheong, another half of bean sprout, chives.
8. Stir to mix well, remove from heat and serve warm.


  1. Wow!! You can fry kuey teow very well!! It looks delicious. I never made them at home cause the ones outside has 'wok hei' that I know I would lack of.I love mine with lots and lots of shrimp and eggs!

  2. Wah...Wendy, this is absolutely 'ho chiak'!!! Thanks for the tips, I would like to try this one day. I believe what you said abt hawker/stall owners earning more than office workers. There was a luo han kuo drinks seller at Petaling Street in KL whom I saw walked into a bank with a HUGE stack of cash to bank in many yrs ago. Some more, the money was wrapped in old newspaper! A bank officer (my friend) told me he's a millionaire! Amazing hor!

  3. 哈哈。。。我今天中午才吃这个,看来你的比较美味哦,现在又肚子饿了。。。怎么办??

  4. Just what I miss. I ate lots of Penang char kway teow when I was in Penang many years ago. This is making me hungry. MaryMoh at

  5. Wendy,
    The traditional or secret in the sauce is prawn stock.

  6. Hi Traci, That's why I said the control of heat is so important. The reason I make my own CKT because I can add extra prawn and egg without overcharged if I order outside.

  7. Nyonya.. You are absolutely right! I see many of them drive BMW 5 series, Mercedes Benz and own a nice bungalow too!!

  8. Anncoo...我还有剩一些料, 马上送过去给你!!!LOL!!

  9. Mary... Thanks for stop by! CKT is really addictive! :-)

  10. Jason...Ya, I recall someone told me that long time ago! Thanks for reminding me! :-)

  11. 很美味!!!好想马上吃到哦!

  12. Potato...不知道东马那边的CKT味道如何? 有机会记得要PO上你们那边小吃的RECIPE啊!!

  13. Wow! Looks like those you find at hawker stalls! Thanks for the tips, I have to try this!

  14. Hi Pigpigscorner....thank you for drop by, I hope you will like it!

  15. It looks damn yummy.... I'm going to try it ASAP. In fact we just tried the Lorong Selamat CKT, just on my visitation to PNG early last month. FYI, it selling at RM7 for normal CKT, RM9 with extra ingredient! Damn expensive... taste good, but too expensive. Thanks for sharing ya~~~~~`

  16. Hi Denke..RM7 for a plate of CKT is really expensive lor...this is why I make my own CKT with many many prawn and don't have to worry about my pocket!! :-)

  17. Hi, this is my 1st time here, hop over from Ohbin's blog, your CKT really attract me, I immediate bookmark this recipe, and will cook this soon. Thanks for your kind sharing, Cheers!

  18. Hi Sonia..let me know how your CKT turn out, OK? I hope you like it! :-)

  19. Excellent blog, Wendy! Thanks for sharing.

  20. Adelyn, thanks! hope you enjoy it!

  21. Wuu~CKT~Love one! Hard to find a good recipe though..Thx for sharing! Would try it out!

  22. Ah Tee...thank you! Let me know if you like it! :-)


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