Char Kway Teow or stir-fried flat rice noodle is one of the most
popular hawker dishes in Malaysia and Singapore. The noodles are stir-fried
over high heat with, Chinese sausage, prawns, de-shelled cockles, dark caramel
soy sauce, soy sauce, egg, bean sprouts, Chinese chives and lard.
Traditionally, a perfect Char Kway Teow is cooked on a charcoal stove. However,
nowadays you hardly see any charcoal stoves in use in hawker centres any more.
I was quite lucky to have a Charcoal Char Kway Teow with my friends
on Siam Road in Penang during my visit. An old vendor who is well known throughout
Penang Island for his signature charcoal Char Kway Teow for so many years continues
to use charcoal stoves. I was surprised to hear that and went to his stall.
After an hour long wait, we finally got our Char Kway Teow and, no doubt, it was
amazing. It had that kind of strong smoky flavour. We were happy and our long
wait was paid off.
At home, one of the most important ways to cook good Char Kway
Teow is to stir-fry the noodles one plate at a time. This method ensures that
all sides of the noodles are thoroughly heat up.
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