Penang Kueh Teow Thong

Penang Kueh Teow Thong is a popular Malaysian street food found in many restaurants throughout the United States. This dish combines the flavorful base of kuah teow (a savory broth made with prawns, fish, and spices) with a unique twist - fluffy, golden yellow egg ribbons.

Flavor and Texture:

- Rich and spicy broth bursting with umami flavor.

- Kueh teow (noodles) provide a chewy texture.

- Golden egg ribbons add a runny yolk center, contrasting the other textures and adding a burst of flavor.

- Generous toppings like cockles, fish cakes, prawns, and bean sprouts further enhance the taste and texture.

How it's made:

1. The kuah teow broth is prepared by simmering prawns, fish bones, spices like turmeric and chilies, and other ingredients for hours.

2. Yellow egg ribbons are made by pouring beaten eggs through a fine sieve, allowing the thin strands to form.

3. The dish is assembled by layering thin strands of kuah teow, egg ribbons, toppings, and broth in a bowl.

Common toppings include:

Cockles

Fish cakes

Prawns

Bean sprouts

Spring onions

Cucumber sticks

Popular variations in the US:

- Penang Kueh Teow Thong with Curry Leaves: Some restaurants add fresh curry leaves to the broth for an extra layer of flavor and fragrance.

- Vegetarian version: Restaurants may offer a vegetarian-friendly version by omitting the prawns and substituting vegetables for the fish cakes.

Where to find it in the US:

Penang Kueh Teow Thong can be found in many Malaysian and Asian restaurants in the United States. Some well-known places to find it include:

New York City
The Halal Guys, Min Jiang Food Court, Bangsaray Kitchen

Los Angeles
The Boiling Crab, Ocean Seafood, Mama Kwan Too

San Francisco
The Boiling Crab, Ocean Seafood, House of Nanking

Tips for trying it:

Be prepared for the spice - Penang cuisine is known for its heat!

Ask about vegetarian options beforehand.

Pair it with a side of roti canai for a complete meal.

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