Secrets of Great Penang Char Koay Teow, Unveiled!

Just want to share with you some of the secrets of cooking a great Penang Char Koay Teow, from my observations and spying all these while, hehe.

1:  Seafood! All great Penang Char Koay Teow MUST have ingredients. The more types of ingredients the better and more famous they become. Prawns a must, cockles preferred, crab, sotongs and ‘lai liew har’ (mantis shrimps) role are emerging and becoming mainstream for a great Penang CKT. I’m still looking for Penang CKT that put in ALL these, hahaha!

2. Enveloping your koay teow with eggs, just like giving the koay teow ‘dressings’

3. Enough ‘wok hei’, meaning converting and storing the fire power of the wok/pan into each strands of ‘koay teow’, providing them with ‘energy’, hehe

4. Taugehs, the crunchiness and sensation of stored water (in the taugehs) bursting in your mouth to give the much needed ‘taste confusion’ (antagonizing the ‘wok hei’) in your mouth

5. Sauces, open secret on display for everyone to see but don’t let it deceives you. Still sauces runs deep...underneath each of these sauces, combination with multiple other sauces had already been made. The most important of it all, lards and pork oil! Without both of these, you can NEVER cook a nice Penang Char Koay Teow!

 That's all folks. If I find any more secrets, I'll let you all know...take care