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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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