Penang's famous char kway teow from The Malaysian Kitchen: 150 Recipes for Simple Home Cooking (page 236) by Christina Arokiasamy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on October 01, 2020

    Good, but plain-ish with the main seasoning of sweet soy and soy sauce (I didn't use authentic kecap manis b/c I had Thai sweet soy around). The shrimp got overcooked using her method, I'd take them out next time before stir-frying the noodles and sauce, though might work her way if my shrimp were larger (I used 31-40s). I used XL dried rice noodles, soaked then briefly dipped into off the boil water to get them to perfect stir-fry texture. Worked well, and I'd make again but maybe a little different method.

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