Rose Brand Bang Bang Char Koay Teow Sauce from Penang
Manufactured by Heng Lee Sauce Sdn Bhd from Penang, Malaysia
Ingredients: Soy Bean Extract, Caramel, Sugar, Salt, Permitted Preservatives and Flavour Enhancer.
“Char” means fried; “Koay Teow” means rice noodle. It is basically a stir fry noodle with seafood, yet it is much more than that.
It has its signature aroma of charred smokiness (“wok-hei”) when stir frying over a very hot heat/wok and a flavour of sweet and saltiness at the same time; this makes it stand out from the rest of the noodle stir fries.
If you are ever in Penang and stand next to a char koay teow stall, pay attention to the noodles. The “wok-hei” will come when witnessing the “koay teow” “jumping” / “hoping” on the very hot wok when stir frying. It can be very smoky, but the aroma is luring.
There may be many versions of char koay teow in Malaysia; however, this is my Penang version char koay teow from Australia. There are a few ingredients that I don’t use for this recipe – which is pork lard and cockles, however, the rest of the ingredients remain the same.
The secrets to a super nice char koay teow are:
- The FRESHNESS of all the ingredients.
- The caramalise dark soy sauce you use – I use the Penang famous Rose Brand Char Koay Teow sauce.
- It is always recommended that you cook/fry the koay one serving at a time.
2-3 Tbsp cooking oil
4 large prawns – shelved and deveined (add more if desired)
1 clove garlic – chopped finely
1/2 tsp preserved radish
1 packet koay teow (fresh flat rice noodle ) – loosen noodles
½ packet bean sprouts – wash and drained
Fried koay teow sauce or (alternatively 2 Tbsp mushroom flavoured sauce & 2 Tbsp light soy sauce)
1 bunch garlic chives – wash, drain and pat dry – cut into 2cm strips
1 tsp chili paste (optional)
1/2 Chinese sausage (optional)
Note: You can always add fish balls to the dish as well.
- Heat wok and add cooking oil.
- Once oil is heated, add garlic and preserved radish and stir fry for 5 seconds; add prawns, Chinese sausage (optional), chili (optional) and continue stir frying for another 5 seconds.
- Add rice noodles; stir fry vigorously for 1 minute to prevent rice noodle sticking onto the pan; add char koay teow sauce while stir frying. Note: Wok must be hot – i.e. you will know when wok is hot as the noodles are “jumping” on the wok.
- Add bean sprouts; stir fry with rice noodle for 10 seconds.
- Move rice noodles to the side of the pan, and add 1 Tbsp oil and add egg. Break the egg yolk, then move the rice noodles from the side of pan/wok to cover the egg for about 10 seconds.
- Add garlic chives and stir well to make sure all ingredients are well cooked.
- Serve hot!
Ingredients you need:
Flat rice noodles, prawns, bean sprouts, garlic chives, bean sprouts and Chinese saugage
Number of people: 1
Preparation time: 15 minutes
Cooking time: 5 minutes
Cook’s note: Char Koay Teow tastes nicer if you fry individual dishes one at a time.
Blog Post – Char Koay Teow
Check out the frying method b y this uncle: https://www.facebook.com/PenangFoodie/videos/389698618326150/UzpfSTEzNzMzMjU1OTk1MDc0NjI6MTYyNDc4MTc1NzY5NTE3Nw/?modal=admin_todo_tour
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