Penang Char (fried) Koay Teow credited to Latasha Menon
Creator credited: Latasha Menon · ABC News
Source date: Published 18 Nov 2014 · Updated 15 Sep 2017
A complete Penang char koay teow recipe credited to Latasha Menon and published by ABC News. Its documented version uses a dried-prawn chilli paste, fresh prawns and optional lap cheong with 500 g of fresh flat noodles.
Style and fit
Penang recipe as labelled by source · Yield unavailable · Four-step high-heat method
Why choose this one
Choose this when you want to compare a dried-prawn chilli base with the collection’s chilli-boh and sambal methods. The eggs are added one at a time beneath the noodles before the final soy, chive and sprout toss.
Ingredient evidence
Complete measured ingredient list on the ABC source for oil or rendered pork fat, garlic, a dried-and-fresh chilli paste with dried prawns, fresh prawns, 500 g fresh flat noodles, eggs, optional lap cheong, light and thick dark soy sauces, garlic chives, bean sprouts and salt
Technique evidence
Complete four-step method covering browned garlic and chilli paste, separately timed proteins, warmed noodles over high heat, eggs cooked one at a time against the wok, then soy sauces, chives and bean sprouts
What is not verified here
The source states zero preparation and cooking time despite providing a complete written method, and it does not state a serving yield. Wok Hei Lah! has not independently verified originality, testing or Penang authenticity. Latasha Menon and ABC News are credited; publisher photography remains on the source site.
Wok Hei Lah! provides an original discovery summary, not a copied recipe. Documented quantities and directions remain with the creator source.