Penang Hokkien Char
- 6 oz. vermicelli (soaked in warm water until soft, drained)
- 6 oz. yellow noodles (rinsed with cold water, drained)
- 6 shrimp (shelled and deveined)
- 4 fish balls (cut into slices)
- 2 oz. pork (cut into slices)
- 2 oz. choy sum/Chinese mustard green (cut into 2-inch lengths)
- 2 cloves garlic (minced)
- 4 oz. bean sprouts
- 2 1/2 tablespoon soy sauce
- 1 1/2 tablespoon kecap manis (sweet soy sauce)
- 3 dashes white pepper powder
- 2 tablespoons oil
- 3/4 cup water
- Fried shallot crisps
- Produce
- Bean sprouts (4 oz.)
- Garlic (2 cloves)
- Shallot, Fried crisps (1)
- Seafood
- Shrimp (6)
- Meat
- Fish balls, slices (4)
- Pork, slices (2 oz.)
- Condiments
- Choy sum/chinese mustard (2 oz.)
- Kecap manis (1 1/2 tablespoon)
- Soy sauce (2 1/2 tablespoon)
- Cooking & Baking
- Oil (2 tablespoons)
- White pepper, powder (3 dashes)
- Pasta & Grains
- Noodles, yellow (6 oz.)
- Vermicelli (6 oz.)
- Drinks
- Water (3/4 cup)
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published April 5, 2010 (2 years ago).
11 people saved this recipe.
