PENANG CHAR KEOW TEOW Food
is a stir-fried flat rice noodle dish with egg, Chinese chives and beansprouts, the Malaysian (more accurately, Penang) equivalent of the ubiquitous Phad Thai. The smoky flavor comes from being fried in a very hot wok (“wok hei” in Chinese), and it is commonly made with prawns, sliced fish cake, squid, mantis prawns, blood cockles and Chinese sausage, and cooked with lard. Chili paste is added for spiciness, and though optional, it is highly recommended. At CLB, our version is pork free (halal); with prawns, sliced fish cake, squid and unfortunately, blood cockles are not easily available in the US so our version does not have them.