Rahsia Char Kuey Teow Padu Terbongkar credited to Che Nom
Creator credited on source: Che Nom · YouTube
Source date: 17 Feb 2020
Che Nom’s wet, saucy char kuey teow in the style of Penang Malay stalls. The creator documents a prawn-shell stock and chilli–soy sauce base prepared in advance, followed by fast, individual-plate frying.
Style and fit
Penang Malay-style wet variant · About 5 servings · Prawn-stock sauce
Why choose this one
Choose this when you specifically want the Penang Malay-style berkuah or basah variant. Its prepared sauce and added water distinguish it clearly from the drier Chinese-style char koay teow records in this collection.
Ingredient evidence
Documented quantities on the creator source for the blended garlic and shallot base, prawn-shell stock, chilli, sweet and light soy sauces, oyster sauce, anchovy cube and petis; thin kuey teow, prawns, shelled cockle meat, bean sprouts, chives and eggs are also listed
Technique evidence
Complete two-stage method: build and season the prawn-stock sauce first, then fry each plate with prawns, sauce, added water, noodles, vegetables, shelled cockle meat and egg
What is not verified here
Some finishing ingredients and seasonings are stated without exact per-plate quantities, including oil, salt, sugar and egg. The source estimates about five servings. Wok Hei Lah! credits Che Nom and the canonical video but has not independently verified recipe originality.
Wok Hei Lah! provides an original discovery summary, not a copied recipe. Documented quantities and directions remain with the creator source.