Recipe Courtesy of Penang Street Food

Preparing the Kway Teow

Ingredients

2 cups rice flour
3 tbsp tapioca flour
1/4 tsp baking soda
4 cups water
1 tbsp sesame seed oil
3 cloves garlic - finely chopped
1 medium sized radish - peeled, finely grated and drained of juice
1 tbsp sugar
1 tbsp light soy sauce
Salt and pepper to taste

Preparation

• Combine rice flour, tapioca flour, baking soda and water to form batter. Beat until smooth. Set aside

• Heat wok and saute garlic until golden brown.

• Add radish and stir-fry until soft.

• Add batter and seasonings. Stir until mixture is thickened.

• Remove from heat and pour mixture into a baking tray.

• Steam mixture for 60 minutes or until it is set.

• Leave to overnight in refrigerator to cool and solidify.

• The next day, remove from refrigerator and cut up into cubes. Set aside.

  Cooking the Kway Teow

  Ingredients

  2 tbsp lard - finely diced (healthier option: substitute with 2 tbsp peanut or vegetable oil)
  2 cloves garlic - finely chopped
  1 tbsp chili paste
  1 tbsp perserved turnip (chye por) - finely chopped
  1 tbsp sugar
  1 tbsp light soy sauce
  1 tbsp dark soy sauce
  2 eggs
  120 grams bean sprouts - washed and drained
  pepper to taste

Preparation

• Place wok over high heat until smoking hot. Add 1 tbsp lard/oil and stir-fry half the chopped garlic quickly until golden brown.

• Add 500 grams of Kway Kak (A). Stir-fry over high heat until golden brown. Remove from wok, set aside.

• Heat 1 tbsp lard/oil. Add remaining chopped garlic. Stir-fry until golden brown and fragrant.

• Add chili paste. Continue stir-frying.

• Add preserved turnip and sugar, saute well.

• Return the earlier stir-fried Kway Kak into wok. Add light and dark soy sauce, stir-fry until well mixed.

• Create an empty space at centre of the wok, crack in eggs. Cover the eggs with all the ingredients and stir-fry evenly.

• Mix in bean sprouts. Do not overcook.

• Dish out and serve with a dash of pepper.