Postcard from Penang
Gary Thomas, of Daylesford, Victoria, returns with exquisite food from a fascinating entrepot.
I joined Naz’s cooking class one day to make this delicious Char Koay Teow, amongst other things.
One chef tip not mentioned in her recipe below: the very thinly sliced shallots are fried beforehand in oil until toasty, and reserved. The shallot oil is then used for the stir frying, which adds a lovely perfume to the finished noodles.
Char Koay Teow
Sauce (mix everything together)
2.5 tbsp oyster sauce
2 tbsp thick soy sauce
3 tbsp thin soy sauce
½ tbsp fish sauce
1 tbsp linseed oil (sesame seed oil)
½ tbsp black pepper
8 tbsp water
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