The ever fragrant, garlicky and rich Penang Char Koay Teow holds a revered place in the hearts of foodies all over Malaysia. Around the world you can find Char Koay Teow eateries bearing the title 'Penang Char Koay Teow' in hopes of trying to woo in customers based on the promise of a morsel of Penang's famous street food.
The secret behind a plate of heavenly Char Koay Teow relies on the heat of the wok: the higher the heat, the tastier the koay teow. The flat rice noodles are fried in an iron cast wok over very high heat to be able to achieve a slightly charred and smoky aroma. Oil is added into the wok followed by a small amount of minced garlic and fresh prawns. Noodles are adden in, followed by a dash of seasoned soy sauce, bean sprouts, egg and chives. The last ingredient is the cockles.
Char Koay Teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at hawker stalls.
Some outlets include crunchy bits of lard and slices of pork sausage in their Char Koay Teow, so look out for the halal sign before making your order. With big prawns, each plate costs from RM7.00 to RM9.00