Penang Char Keow Teow

Penang Char Keow Teow with Crab Meat

I decided to cook the famous Penang Char Keow Teow at home yesterday. Ready with all the ingredients, I fried about twelve servings in total. The frying only took me about thirty minutes. After that, my wife and I delivered to the home cooked Penang Char Keow Teow to our friends. It has been awhile since the last time we had a cookout. So, we thought it would be nice to share Penang Char Keow Teow with some of our friends living in the area.

The Famous Penang Char Keow Teow

The other day, I think it was last week, when we fried the Penang style noodle we used the vermicelli and shanghai type noodles. So, this time round we actually fried with the keow teow instead. Most of our friends like the keow teow more than the other type of noodles. I like either noodles but frying with the keow teow is easier than vermicelli because the vermicelli tend to be sticky. The vermicelli leaves a layer of crust at the bottom of the wok which has to be cleaned after each frying.

Authentic Penang Char Keow Teow

In comparison, it takes a bit longer to fry each serving of the vermicelli but some people loves the eating the fried crust. I also posted the photos of the Penang Char Keow Teow on my FB Vancouver Makan Club pages and people started asking where is the Penang Char Keow Teow avaialble in Vancouver. One even suggested I should open a restaurant. The point is, up until today there is no Malaysian restaurant in Vancouver that can serve the authentic Penang Char Keow Teow.