Penang Fried Kueh Teow with Duck Egg

Tested Recipe Adapted from Plilip Yoong’s Pasar Malam Delights

Penang Fried Kueh Teow with Duck Egg

Ingredients: (serves 6)

100ml cooking oil

2 tbsp chopped garlic

2 tbsp chopped preserved radish

200g prawn meat

6 tbsp self-made chilli paste

500g kueh teow

300g bean sprout

50g chives, cut into 3cm lengthwise

100g cockles, blanched and shelled

1 pair Chinese sausage, sliced

Seasoning (Mixed):

80ml water

1 ½ tbsp sugar

½ tsp salt

1 tbsp oyster sauce

2 tbsp light soy sauce

3 tbsp fish sauce

½ tbsp dark soy sauce

Dash of ground white pepper

Preparation Instructions:

  1. Self-made chilli paste: Blend 200g chilli boh, 6 shallots and garlic until very fine. Heat up 4 tbsp cooking oil and stir-fry chilli mixture until fragrant. Dish up and leave to cool before storing into a container. Chilli paste can be kept in the fridge for up to 2 weeks. This recipe can fried into 6 plates. It is best to fry plate by plate.
  2. Heat up oil, saute chopped garlic and preserved radish until fragrant. Add in prawn meat and stir well. Add in chilli paste and stir-fry until aromatic.
  3. Add in kueh teow, bean sprout, seasoning and stir well. Push kueh teow to one side of wok, heat up 1 tbsp oil, break in duck eggs and stir well with kueh teow.
  4. Lastly add in chives, cockles, Chinese sausage and stir well. Dish up and serve hot.



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