PenangTime.com: Recipe Guide

KOAY TEOW THNG

Authentic home-style preparation with local flair

Koay Teow Thng
RECIPE

The Recipe

Curated ingredients, step-by-step method, and insider tips for perfect Koay Teow Thng that captures the authentic flavors of Penang's culinary heritage.

Recipe Guide

Koay Teow Thng

Step-by-step cooking method

CHEF'S SNAPSHOT

This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.

Prep Ready

Have all ingredients within reach for speed and smooth execution.

Technique

High heat brings depth and the signature "wok hei" — don't over-stir.

Consistency

Follow the sequence — timing and order shape perfect results.


Ingredients

Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.

  • For the Broth:
    • 1 whole chicken or duck carcass
    • 2 litres water
    • 5-6 cloves garlic (peeled)
    • 1-inch ginger (bruised)
    • salt and pepper to taste.
  • To Serve:
    • 500g fresh flat rice noodles (koay teow)
    • 200g fish balls
    • 100g sliced pork
    • 100g fish cake (sliced)
    • chopped spring onions
    • fried garlic.

Method

Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.

  1. Make the Broth: In a large pot, place the chicken or duck carcass, garlic, and ginger. Add water and bring to a boil. Skim off any scum that rises to the surface.
  2. Simmer the Broth: Reduce the heat and let the broth simmer gently for at least 2 hours to extract all the flavour. Season with salt and pepper.
  3. Prepare the Toppings: While the broth is simmering, you can cook the sliced pork in the broth until tender. Cook the fish balls and slice the fish cake.
  4. Cook the Noodles: In a separate pot of boiling water, cook the flat rice noodles for a minute until softened.
  5. Assemble: Place a portion of cooked noodles in a bowl.
  6. Serve: Top with fish balls, sliced pork, and fish cake. Ladle the hot, clear broth over the noodles. Garnish with chopped spring onions and a sprinkle of fried garlic. Serve with cut red chilies in soy sauce.


Insider Tips

Expert advice to elevate your cooking and achieve authentic restaurant-quality results.

  • For a clear broth, it's important to simmer it gently and skim off any impurities.
  • You can use pork bones in addition to the chicken or duck for a richer flavour.
  • Blanching the noodles just before serving ensures they have the right texture.

Tried this recipe?

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