Friday, April 8, 2016

Penang Char Kway Teow (Malaysian Noodles with Crab and Sausage)


While we were on Spring Break in Tahoe last week, we watched several episodes of Bizarre Foods with Andrew Zimmern.* And, in the Singapore episode, he visited the hawker stands that serve street food. We were drooling.

So, when I picked up our CSF delivery of dungeness crab from Real Good Fish this week, I decided to make my own version of Penang Char Kway Teow, Malaysian noodles with crab and sausage. Yum!


First though, I had to crack and clean the crabs.


All that succulent crabmeat was totally worth it. I did have to keep myself from sneaking pieces though. I wanted it all for the dish.


Ingredients

  • dried rice noodles (I used a mixture of flat - like tagliatelle - and thin - like vermicelli)
  • 3 T olive oil
  • 1 C onion, thinly sliced
  • 1/2 C diced carrots
  • 1/2 C diced celery
  • 2 garlic cloves, crushed and minced
  • 1 to 2 T sambal chili paste, to taste
  • 3 sausages (lop chong would be traditional, but I used red pepper-chicken sausages), cut into 1/4" slices
  • 1 to 2 C fish stock
  • 2 T soy sauce
  • 1/2 pound shelled, cooked Dungeness crab
  • 1/4 C chopped cilantro 
  • lemon wedges for serving

Procedure 
Submerge rice noodles in a large bowl and cover with warm water. Let stand until tender, approximately 30 minutes. Drain and rinse. While the noodles soak, crack and clean crabs if not already done.

Heat a large, flat bottom pan, heat oil. Add onions, carrots, celery, and garlic. Cook until softened and the onions are translucent and beginning to caramelize. Add the sambal chili paste and sausages. Cook until sausages are browned.

Pour in stock and stir in soy sauce. Bring to a simmer. Add the noodles and stir to coat. Cook until the liquid is absorbed and the noodles are soft.

To serve: fold in the cilantro and crab meat. Serve with lemon wedges.

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