Famous Peddler’s Char Kway Teow Recipe ~ Omni Hotel’s New Simple Street Food Dish

Chef Andy Oh

Chef Andy Oh

Chef Andy Oh has accumulated 24 years of experience and always believes that cooking allows him to display his artistic talent, from preparation to garnishing. He grew up in a small town in Malaysia, Penang, and knew at five years old he wanted to be a chef. His professional career began at the age of 19 as a cook in his hometown restaurant. In 1996, he joined PARKROYAL Penang as an assistant cook and in four years, his efforts paid off and he was appointed the Executive Chef.

The Famous Peddlers Noodles – Char Kway Teow was chosen as one of the six “simple street food” dishes to grace the Omni Hotels & Resorts menu January through March 2013.

Wandering Tastes Founder Megy Karydes enjoys a tasting with her foodie friend Kate at the exclusive tasting event in Chicago on December 6. Below is the recipe that she hopes her husband will prepare for her in the coming days.

Bon appetit!

Founder Megy Karydes from Wandering Tastes tasting the Famous Peddler's Char Kway Teow

Founder Megy Karydes from Wandering Tastes tasting the Famous Peddler’s Char Kway Teow

Serves 1

Ingredients:

Noodle Ingredients

5 oz Rice Noodles, flat
½ cup Tiger Prawns (deveined & cleaned)
4 tsp Chinese Sausage
4 tsp Crabmeat
4 tsp Bean Sprouts
2 tsp Chives
1 ea.2 tsp2 tsp

2 tsp

Kway Teow Sauce

2 TB

¼ cup

3 TB

4 tsp

2 TB

2 tsp

To Taste

Egg, wholeChili paste, dryGarlic, minced

Pork Lard, crispy

Kway Teow Sauce (kecap manis optional)

Soy Sauce, light

Soy Sauce, dark

Oyster Sauce

Sugar

Fish Gravy

Vegetable Oil and/or pork lard oil

Directions:

Famous Peddlers Noodles – Char Kway Teow

1. Heat up wok with generous portion of vegetable oil and pork lard oil

2. Bring to temperature and fry prawn in the wok until half cooked

3. Remove and drain off excess oil. Add garlic and chili paste to remaining oil until opaque

4. Add in prawns together with Chinese sausages and crispy pork lard

5. Stir to fragrance and add in Kway Teow Sauce

6. Season with sauce and fry to aromatics

7. Add in bean sprouts and chives

8. Crack in egg followed by crabmeat

9. Fry for no more than half a minute and serve immediately

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