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28 Aug 2013

Penang Char Koay Teow @ Gurney Drive, Penang

Penang [檳城] • 28 AUGUST 2013
Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia,and Singapore. The dish is considered a national favorite in Penang. 

The word kóe-tiâu (literally meaning "ricecake strips") generally refers to flat rice noodles, which are the usual ingredient in West Malaysia and Singapore. In East Malaysia, on the other hand, actual sliced ricecake strips are used to make this dish.

It is made from flat rice noodles (河粉 ) 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 cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate.

As the dish has become increasingly popular, many cooks have come up with their own interpretations of the same basic main ingredient of ricecake strips/flat rice noodles fried with anything from eggs (chicken or duck), onions, garlic, prawns, cockles, Chinese sausage, chives, etc.

Of all the notable versions, the Penang style of char kway teow is the most famous. Its popularity leads many char koay teow sellers outside Penang to call their products "Penang char koay teow" in order to attract customers.

In the past it was usual to stir-fry char kway teow in pork fat without eggs (which were, however, available on request). More recently, ordinary cooking oil is commonly used for health or religious reasons, and eggs have become a standard ingredient in the dish.
Location: Gurney Drive - Price RM 4.00 – RM 6.00 ( I always prefer Char Koay Teow with fresh cockles, been sprouts and Chinese sausage , yum yum)


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