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Donating

Growing up my family had an electric organ. My father never played. My brother only occasionally banged on it to make noise but never learned to play. My mom played a little at one point, but not much after the first few years of having it.

I was a fairly musical kind of guy playing trumpet, baritone, a little trombone and mostly tuba. I could read music and knew which keys were what notes. I could play the melody easily but as soon as my left hand needed to play something both different and simultaneous as my right hand, it all fell apart. I just can’t do it.

One summer my mom finally decided to get rid of the hulking organ that did nothing but gather dust for years. A friend and I loaded it into the back of my station wagon and I took it down to the Salvation Army donation center. They were happy to take it and we were happy to get rid of it. I returned home and my mom asked how it went.

I replied that I could now say that I was a living organ donor!

Penang Char Kway Teow

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I have found that I have a growing love for Thai food. Branching out from pad Thai was a logical step.

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A little of a lot of things here.

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Things move fast in this recipe so get everything measured and prepped at the start.

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Heat the oil.

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Garlic and sausage.

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Noodles!

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Add the shrimp.

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Fry a few eggs.

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This is a favorite now.

Penang Char Kway Teow

Ingredients (per person):

A handful kway teow
1 big handful bean sprouts
small bunch chinese chives or scallions, cut into an inch length
1 Egg
3-4 prawns, peeled
¼ Chinese sausage, thinly sliced at an angle
1 teaspoon dried fine chili flakes per plate
2 tablespoon oil for frying
2 tablespoon light soy sauce
1 tablespoon fish sauce
½ teaspoon sugar
1 tablespoon minced garlic
Pinch white pepper
Some water

Directions:

Firstly, get all your mis en place prep. Make the sauce. 2:1 proportion of soy sauce: fish sauce with sugar and pepper.

Heat up the wok. Add oil. When oil is smoking hot, add some garlic, chili, sausage and prawns. Fry for about half a minute before the garlic burns.

The add the noodles (grab a handful). Add two tablespoon of sauce. Stir fry half a minute. Push noodles aside and break an egg in the space created. When the egg is half cooked, move the noodles onto it. From this point on, you turn the noodles rather than stir less vigorously as you do not want to break up the egg too much.

Add a big handful of bean sprouts. Add some chives. Splash some water. Half a minute more of stir-frying and its done. Plate, grab your chopsticks and dig in.

Source: http://foodmanna.blogspot.com/2013/05/penang-char-kway-teow.html#.U5Nq4WUiQao

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Categories: Eggs, Main Dish 3, Pasta, Recipes, Seafood, Thai

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

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