Penang Char Kuey Teow (Penang Fried Flat Noodles)
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
12 shelled prawns, submerged in ice cold water plus 2 Tbsp sugar for 30 minutes
1 lb (weight with shells) bloody cockles, shelled
1 lb fresh flat rice noodles, completely loosened with no clumps
A bunch of fresh bean sprouts, picked, rinsed with cold water and drained
A bunch of Chinese chives, 1 inch of the bottom section removed and cut into 2-inch lengths
3 cloves garlic, minced finely
4 Tbsp oil for frying
For chili paste:
1 oz dried red chiles, seeded and soaked in water
2 fresh red chiles, seeded
3 small shallots, sliced
2 cloves garlic, sliced (optional)
1 tsp oil
A pinch of salt
For the sauce:
5 Tbsp light soy sauce
1 1/2 Tbsp dark soy sauce
1 Tbsp sugar
1/2 tsp fish sauce
Scant 1/2 tsp salt
2 dashes white pepper powder
Instructions:
Mix all the sauce ingredients in a small bowl and blend well. Set aside. Blend all the ingredients of the chili paste in a mini food processor until fine. Heat up a wok with 1 teaspoon oil and fry the chili paste until fragrant. Dish out and set aside. Clean the wok thoroughly and heat it over the highest heat your stove allows until it starts to smoke. You will be cooking with this high flame throughout the entire cooking time.
Put 2 tablespoons oil into the wok and add half the portion of chopped garlic. Do a quick stir. Transfer six prawns out of the ice water into the wok. Stir quickly with the spatula until the prawn starts to change color. Add half the bean sprouts into the wok.
Immediately follow with half portion of the flat noodles. Add 2 1/2 tablespoons of the sauce mixture into the wok and stir vigorously to blend well. Push the noodles to one side and add a little oil on the empty area. Crack an egg on it. Break the egg yolk and stir a little to blend with the egg white. Flip the noodles over to cover the egg and wait for about 15 seconds.
Add about 1/2 tablespoon of chili paste (add more if you like it spicy) and half the cockles into the wok. Continue to stir-fry, making sure the egg is cooked through. This should take just a few seconds over high heat. Add in half of the chives. Do a couple of quick stirs, dish out and serve immediately.
Repeat the same to make another serving of the noodles using the remaining half of the ingredients.
From pickyin.blogspot.com