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Fried Kuey Teow is a classic Malaysian dish – stir-fried rice noodles with bean sprouts, prawns, eggs, chives and thin slices of preserved Chinese sausages. The Penang style is the most highly regarded version of this dish.  We had this at the open-air food court at the night market, SS2, Petaling Jaya. Click here to see the food court.

We ordered a dish of it from the No.15 stall but we had to wait in line for our order. So I snapped away while the chef prepared our dish.

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This is how one can make the dish. Fry the prawns first in oil, quite a bit of oil apparently.

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Then add an egg.

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Park the cooked prawns on the side of the wok, you don’t want them overcooked or deep fried. Scramble the egg while it is being fried.

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Throw in the rice noodles.

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Soy sauce, etc.

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Then drop in the house-made, magic chili sauce.

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Wok action !!!  Keep stirring.

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Mix in some chives and bean sprouts, and let the whole lot be cooked.

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Done !

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It was served on a banana leaf and topped with a couple of slices of dried Chinese sausage.

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Using the time data on the photographs, from beginning to end, it took roughly three minutes. It tasted goooood.

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