This one is usually served with prawns so it’s a little more
of a seafood delight. Its literal translation is ‘stir-fried rice-cake strips’
and that refers to the big fat, flat noodles that it comes with. Although
recipes vary from street vendor to street vendor, the general consensus is that
this more sloppy noodle dish contains prawns, cockles, beansprouts, Chinese
chives, flat rice noodles, egg, soy sauce, chilli, belachan, all will be fried
up. You cannot imagine how tasty it is!
If you’re looking for a real tasty version of this dish, try
Ah Leng Char Kuay Teow at Kafe Khoon Hiang.
The stall only opens at night but it’s worth the visit as they use duck eggs,
which give a creamier flavour.
This dish comes around at a price of RM7 for normal plate and RM11.50 for extra prawns and mantis prawn. Many claims this as the top of Char Kuew Teow in Penang. It is famous for its super reluctant prawn and excellent fire control by its master chef. Let's try for it!!
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