CHAR KWAY TEOW

Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia. The dish is considered a national favourite in Malaysia and Singapore.

It is made from flat rice noodles (Chinese: 河粉; pinyin: hé fěn; Cantonese Yale: hó fán) or kway teow (Chinese: 粿條; pinyin: guǒ tiáo; Cantonese Yale: gwó tìu) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled blood cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage, fishcake, beansprouts, and less commonly with other ingredients. Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard. 

In Penang, Char kway teow is commonly served on a piece of banana leaf on a plate, so as to enhance the aroma on the noodles.

Char kway teow has a reputation of being unhealthy due to its high saturated fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled as char kway teow hawkers in the evening to supplement their income.

‘Char Kway Teow’ or ‘stir-fried rice cake strips’ is arguably one of the most popular dishes among Malaysians of all races. The name is derived from the Hokkien term for ‘fried’ which is ‘char, while ‘kway teow’ refers to the ‘flat rice noodles’, which is the main ingredient. The latter is stir-fried over very high heat with light or dark soy sauce, chilli, while prawns, deshelled cockles, bean sprouts, Chinese chives and eggs. Among the Chinese community, the char kway teow is traditionally stir-fried in pork fat with crisp croutons of pork lard and serve on a piece of banana leaf or plate. In some instances, slices of Chinese sausage and fishcake are added to accentuate the taste.

Originally conceived as a poor man’s food, mostly consumed by labourers, farmers, fishermen and cockle-pickers, the dish has today evolved into one of the most-loved dishes among Malaysians – but with certain ingredients omitted to adhere to ‘halal’ guidelines of Muslim community. As the dish became more widespread, many cooks have come up with their own versions of ‘char kway teow’ but with the same essential ingredients ‘Char kway teow’ was said to have its origins in S.E.Asia (Malaysia, Singapore, Indonesia and Brunei) but the common consensus is that ‘Penang char kway teow’ tops the list when it comes to taste and originality. 

In Kampar, Perak, the dish is cooked with cockles but no prawns, unless on request. In East Malaysia, other ingredients are used in the cooking eg beef, onions, sweet soya sauce etc. There are also so-called ‘gourmet versions’ of char kway teow, especially in Ipoh, Penang, Taiping and even the Klang Valley, where seafood, crab meat and even duck eggs are added to suit discerning tastes.

HOW TO MAKE CHAR KWAY TEOW:

A famous dish in Malaysia is Char Kway Teow. It began as a poor man's meal of broad rice noodles fried with dark soy sauce and lard. This popular hawker dish was sold in the streets.

Later on the cooks began adding ingredients such as bean sprouts, kale, fish cake, cockles, prawns, fresh eggs and Chinese sausage.

The best Char Kway Teow is worth seeking out, and is always memorable for its smoky flavour and just-sweet-enough-to-balance-the-savoury taste!

This recipe serves 4:

INGREDIENTS:

1 cup mung bean sprouts

1 yellow onion

2 large carrots

1 cup shredded Napa cabbage

3 to 4 fresh chili peppers, or to taste

2 cloves garlic

1/4 pound barbequed pork

2 Chinese sausages (lop cheong)

6 ounces peeled and de-veined fresh medium shrimp

1 pound fresh rice noodles

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 tablespoon dark soy sauce

1 teaspoon brown sugar

3 tablespoons oil for stir-frying

3 eggs, lightly beaten

Salt and freshly ground black pepper, to taste

1 tablespoon chopped fresh coriander leaves

PREPARATION:

Rinse and drain the mung bean sprouts.

Peel and chop the onion.

Peel the carrots and cut on the diagonal into 1/4-inch pieces.

Shred the cabbage.

Cut the chili peppers in half lengthwise, remove the seeds and finely chop.

Peel and finely chop the garlic.

Cut the barbequed pork into thin pieces.

Cut the sausages on the diagonal into 1/2-inch pieces.

Steam the sausages for about 10 minutes.

Soak the shrimp in lightly salted warm water for 5 minutes.

In a small bowl, mix the oyster sauce, light and dark soy sauce and brown sugar. Set aside.

Heat 1 tablespoon oil in a wok over medium heat.

Add eggs and scramble. Remove.

Heat 2 tablespoons oil in a wok over medium-high heat.

Add onions and carrots and stir-fry until the onion is softened.

Add the chiles and garlic and stir-fry until fragrant.

Add the shrimp and stir-fry unti they turn pink.

Add the sausages and the barbequed pork. Stir in the cabbage. Remove and clean out the wok.

Heat 1 tablespoon oil in a wok over medium heat. Add the eggs and lightly scramble. Clean out the wok.

Heat 2 tablespoons oil.

Add the rice noodles and cook for 2 minutes, stirring continuously.

Push up to the sides and add the sauce in the middle.

Heat to boiling, then mix in with the noodles.

Add the other ingredients back in the pan.

Stir in the mung bean sprouts. Cook for 30 seconds then stir in the egg.

Continue cooking, adding a bit of water or chicken broth if the mixture gets too dry. Season with the salt and pepper.

Serve hot, garnished with the coriander.

HOW TO MAKE CHAR KWAY TEOW VIDEO!!!