Penang char kuey teow is an iconic dish that makes Malaysians beam with pride. It has that unique essence and joie de vivre that bursts with flavour and brings Malaysians the world over home in an instant.

It’s worth noting that char kuey teow was one of the first things Anthony Bourdain ordered by name upon landing in Malaysia to film the series of “Parts Unknown”, pronouncing it flawlessly. He understood what it was all about.

There is a Penang-style flare that makes the best CKT extra special. The “wok hei”, or “breath of the wok”, is important to give it that extra-special oomph. Combined with unbridled passion, it’s the key to getting this dish right.

Flavours and pairings

The sweet and juicy prawns are offset by the heat of chilli and the deep umami of soy sauce. Optional add-ons are cockles (see ham) and cured Chinese sausage (lap cheong), which add elements of seaside brininess and sweetness respectively. This dish is something to savour in and of itself.

Ingredients (for 2 portions)

• 1 packet fresh kuey teow, prepared in lukewarm water to separate the noodles
• 6 prawns, deshelled, tails shells left on
• 6 cloves garlic, finely chopped
• 6 stalks garlic chives (kuchai), cut into 2.5cm pieces lengthways
• 1 cup bean sprouts (taugeh)
• 2-4 teaspoons cili boh (cili kisar)
• 2 eggs
• 4 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 2-4 teaspoons fish sauce

Method

• This dish should be prepared in single portions to create the best results. The steps below are for one portion.
• Prepare the sauce by combining 2 tablespoons light soy, 1/2 teaspoon dark soy and 1-2 teaspoons fish sauce in a bowl. Stir well and set aside.
• Heat a wok on a medium-high flame. Add a tablespoon of oil and let it smoke slightly. Add three prawns and a pinch of salt.
• Allow the prawns to properly sear on one side, then turn over and repeat. Remove the prawns and set aside.
• Add another tablespoon of oil to the wok and add the garlic to the pan juices. Stir swiftly, then add a handful of noodles and 1-2 teaspoons of cili boh. Stir quickly on a high heat for 10-15 seconds.
• Add the sauce mixture and stir well for another 10-15 seconds. Allow the noodles to sit for a bit and gain some charring.
• Add the prawns, a handful of garlic chives and a handful of bean sprouts, then stir swiftly again for five-10 seconds.
• Push the noodles to one side of the wok, allowing an empty space on the other side. Add a little more oil to the empty space, then crack an egg and lightly scramble to break the yolk.
• Allow the egg to sear a little, and before it is fully cooked, quickly combine it with the noodles.
• Transfer to a plate and serve at once.
• Repeat the steps above for the second portion.

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.