4/8 Penang Fried Noodles (Char Kuey Teow) with Rash
Join us at 7:30pm EST for this class live from Australia
Hi Everyone,
We’re taking a little spring break time off until our next class in April! Until then, feel free to enjoy our Cooking Library with recordings of past classes.
Would you like to teach with us? We love featuring volunteer teachers who share their cultural traditions. Reply to this email and let us know what you’d like to teach or nominate a friend. Our classes are made possible by this generous community so we hope to see you in the chef’s seat in the future.
About Penang Fried Noodles:
Char Kuey Teow is a stir fried Chinese-inspired flat rice noodle dish native to the Southeast Asia region. The names origin is such where "Char" is the stir-fried style of cooking where as "Kuey Teow" is the name for flat rice noodles in Teochew. In Penang, this dish is prepared with flat rice noodle measuring to a width of 1/2 cm and is typically at hawker stalls where it is fried in a wok over very high heat with medley of ingredients (see below).
During class, I'll talk through the various ingredients and show you how to prepare this type of noodle dish in a way that I have come to love - blending in all the wonderful flavours and textures this dish has to offer! While the traditional version contains blood cockles, I've omitted this since it is difficult to come by. I've also added substitute ingredients as best I can to cater to various dietary requirements.
About our Teacher:
Rash cooks and teaches as An Acquired Chef (https://linktr.ee/anacquiredchef). "I have had a lifelong affair with food - starting with my origins in Northern Borneo coupled with my South Asian heritage and South East Asian roots. I grew up surrounded by influences ranging from Northern India and across to Sulawesi - and that was just at home! By age 16, I was fortunate to have travelled most of the world which only added to my culinary exposure - and continues to..."
Ingredients:
500g fresh flat rice noodle or dried rice noodle sticks3 Tbsp. vegetable oil
3 Tbsp. pork lard (or more vegetable oil)
100g of prawns / shrimp, medium size, deveined and shelved, leave the tail
25g or 16 slices Chinese (pork) sausage (lup cheong)
80g or 20 slices fish cake or tofu slice
2 to 3 eggs
120g or 2 cups bean sprouts, loosely packed
40 g Chinese garlic or normal (onion) chives, cut lengthwise to 2 inches
4 cloves of garlic (double if using onion chives)
1/4 cup chilli paste (homemade or store bought)
1 Tbsp. light soy sauce
1 Tbsp. oyster sauce
1/2 Tbsp. dark soy sauce1 Tsp. fish sauce (optional, if not using pork lard)
1 Tsp. dark sugar or cooking caramel (if you have it)
1/2 Tsp. ground white pepper
Dietary Options:
No Prawn: Substitute prawn with either chicken, beef or pork strips (cut into 2 inch length)
No Pork Lard: Add optional fish sauce if not using pork lard and replace pork lard with additional vegetable oil
No Chinese Sausage: Replace with any type of naturally flavoured jerked meat and add 1 Tsp. of Chinese rice wine (colourless) and a drop of rose essence / water
Vegan Option:
Replace pork lard with vegetable oil
Replace optional fish sauce with vegan fish sauce
Replace prawn / meat substitute with shiitake mushrooms strips
Replace Chinese Sausage with Vegan soy chunks
Replace fish cake with firm tofu slices
Omit egg
Utensils:
Wok or Saute Pan
Metal or Silicone Spatula
Measuring Cup and Spoons (Metric)
Chopping Board
Knife
Prep Bowls
Measuring jug