The Memories of Char Kuey Teow

Char Kuey Teow has always been my favorite street food delicacies. I usually like them with wet instead of dry. When I was studying in Penang, my friends (including Aimi of burp! le festin avec moi) and I would hunt for the best Char Kuey Teow in the area. We'd compare stalls in terms of taste,  portion, numbers and size of prawn/blood cockle. :P

We'd usually have them as we hangout with our classmates or when we were hungry after midnight studying. Some of my friend had this weird idea where he would order white rice and Char Kuey Teow, and had them as side dishes.It was fun.It was such a nice memory.

I would usually watch the cook and observing their ingredients, technique and method in preparing them. First, they would briefly stir fried the prawn in oil. Then, the chili paste, soy sauce and fish sauce would be added. Followed by blood cockles. Then, beansprouts and chives goes in the wok. Next, the noodle/kuey teow would goes in. The egg would goes in last. 

So, when I'm craving for some Char Kuey Teow, I would experimenting to prepare them myself (as you can't really find this Char Kuey Teow as good as in Penang. Not even those stalls with 'Penang Char Kuey Teow' signboard). But of course, I need to practice more to get the taste that I loved. I wish I could go back to Penang and go hunting with my friends for the best Char Kuey Teow once again :)