Shaun Hergatt says: “There is no better memory than standing in Penang at 10 p.m. and watching a man standing out in a fire pit making these delicious flat rice noodles. The smoky flavor profile and bits of char as a result of high cooking temp in the open fire gave it a beautiful sophistication.”
We caught up with four NYC chefs who recently visited Malaysia, detailing their favorite dishes.
- 1/4 pound chicken thigh fillets, thinly sliced
- 1/4 pound pork belly, chopped
- 1 tablespoon oyster sauce
- 1 tablespoon corn flour
- 1/4 cup peanut oil
- 1 each fresh red chili, finely chopped
- 2 each garlic cloves, thinly sliced
- 1 teaspoon shrimp paste
- 10 green tiger prawns, peeled and deveined
- 2 pounds packet fresh flat rice noodles
- 1 cup bean sprouts
- 4 green shallots, ends trimmed and cut into 3 centimeter lengths
- 1 egg, fried
- 1/2 cup soy sauce
- 1/4 cup oyster sauce
- Combine chicken, pork belly, 1 tablespoon oyster sauce and cornflour on a large plate.
- Heat the oil in a wok over high heat until just smoking.
- Add chili, garlic and shrimp paste, and stir-fry for 1 minute or until fragrant.
- Add the chicken mixture and stir-fry for 5 minutes or until brown and just cooked through.
- Add prawns and stir-fry for 2 minutes or until prawns curl and change color.
- Add the noodles and stir-fry for 5 minutes or until noodles are just tender.
- Add the bean sprouts, shallots, soy sauce and extra oyster sauce and stir-fry for 2 minutes or until heated through.
- Fry egg in a hot oiled pan.
- Taste and season with salt. Serve immediately with fried egg on top.