Char kway teow, literally “stir-fried ricecake strips”, is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia. … 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.
A popular choice among hawkers, this dish is a delicious mix of rice noodles (ricecake), soy sauce, prawns, cockles (seawater clams) and bean sprouts. The ingredients will vary greatly depending on the cook. Traditionally, the cook will stir-fry the noodles in pork fat, although there are variations that exclude pork. Cooking the rice noodles at high temperature in a wok leads to a better tasting meal.
Char Kuey Teow Recipe (炒粿條/Penang Fried Flat Noodles)
Chili Paste:
1 oz. seeded dried red chiles (soak in water)
2 fresh red chilies (seeded)
3 small shallots (peeled and sliced)
1 teaspoon oil
A pinch of salt
Sauce (mix and blend well):
5 tablespoons soy sauce
1 1/2 tablespoons dark soy sauce
1 tablespoon sugar
1/2 teaspoon fish sauce
Scant 1/2 teaspoon salt
2 dashes white pepper powder
Other Ingredients:
My Favourite Dishes 