Penang Char Koay Teow

Enjoying a slow weekend this week, I decided to attempt making Penang Char Koay Teow, one of my favourite dish from my hometown. So here in the photos are all the ingredients needed for the dish. Note its hard to find the right Koay Teow in Singapore like the ones found in Penang. Same goes for Penang Laksa, its hard to find the right laksa noodles here in Singapore. Anyway, you can also add cockles to the ingredients listed here.

To get the end product as show in the second photo, here is a simplified instruction to cook it all up.

1. Add oil to pan, cook the garlic until fragrant. Add chilli garlic (optional)
2. Add chinese sausages and prawns (might be best to marinate prawn with salt or sugar water before cooking).
3. Add Koay Teow and fry awhile to mop up all the juice from the sausages and prawns.
4. Add sauces. I add light soya sauce and salt water for taste, sweet sauce for colour (should be dark soya sauce, but I didn't have any at home), and fish sauce to make it slightly sweet.
5. Add spring onion and bean sprouts. Cook until fragrant.
6. Open up a small hole among the noodles, and crack in an egg and let it fry awhile.
7. Mix it around the pan until fragrant and you're done :)

Good luck! Don't be stingy on the sauce and salt or you'll end up with a tasteless end product Also, don't be afraid to let the mixture burn a bit in the pan as it adds flavour to the dish :P