How to cook

Char koay teow, about ten minutes

The long part of char koay teow is the sauce, and that is already done. What is left is a hot wok, a handful of ingredients and a few minutes. Two ways below: with our paste, or with our sauce.

About 10 minutes

One wok, high heat

Serves two

Get the sauce All recipes

A plate of Penang char koay teow cooked with M’Dee

From M’Dee

Perencah Char Kuey Teow, the paste, about two spoons for two plates
Or Sos Char Kuey Teow, the sauce, one ladle mixed with two spoons of water

See sizes

From your kitchen

Fresh kuey teow
Prawns
One egg per plate
Beansprouts
Kucai
Garlic
Cooking oil
A hot wok

With the paste

Seven steps to char koay teow with M’Dee paste

1 Heat the oil in a hot wok
2 Add the prawns
3 Add the M’Dee paste
4 Add a little water
5 Add the kuey teow
6 Add the kucai and beansprouts
7 Crack in the egg

Toss until every strand is coated, then straight onto the plate.

With the sauce

Nine steps to char koay teow with M’Dee sauce

1 Mix one ladle of sauce with two spoons of water
2 Heat the oil in a hot wok
3 Add the prawns
4 Add minced garlic
5 Add ground chilli
6 Add the kuey teow
7 Add the kucai and beansprouts
8 Crack in the egg
9 Pour in the sauce mix

Toss until every strand is coated, then straight onto the plate.

Three things that decide the plate

Get the wok hot first

The smoky note comes from heat, not from more sauce. Wait for the oil to shimmer.

Cook two plates at a time

A crowded wok steams instead of fries. Two servings per round is plenty.

Let the egg set

Give it a few seconds before you toss, so it holds together instead of scrambling.

One bottle, and the hard part is done

Sachets for a single plate, jars for the week, 1.5kg for a kitchen that runs on it.

Shop the range

WhatsApp us

Your Cart