Malay style penang char kueh teow

Btw, chimese char kuew teow simple only with few indgredient.

Light soy sause
Dark soy sauce
Oyster sauce
Tiny bit of sugar optional for gloss


Kuew teow
Raw Cockles
Taugeh optional
Sweet/salted raddish

tip is that when you pour light&dark soy sauce on the pan, not on kuew teow with so called guo hei
Different soy sauce&oyster produce different flavour kuew teow dishes so try it yourself.

Lee kum kee is the worst to cook kuew teow. Too salty

Forgot to add garlic

And now spammed with lee kum kee ads

This post has been edited by stupiak07: May 24 2023, 11:56 AM

The sauce too much sugar, can be replace with shallot when cooking
I dont think it need squid sauce is needed either. Oyster sauce is enough

Chicken stock can be replaced with fried shrimp head oil
Just like how laksa fried shrimp head

This post has been edited by stupiak07: May 24 2023, 12:05 PM

If you cooking prawn also then use it head to goreng minyak.
Bawang merah kecil = shallot. It got sweetness and bring more flavour. Just call it umami

Bawang putih is garlic
Shallot is to replace sugar

You could try like 5-6 shallot

You should know that we malaysian style is agak agak style, no exact measurement like western

This post has been edited by stupiak07: May 24 2023, 01:50 PM