Char kway teow is a popular noodle dish from Southeast Asia, notably in Malaysia, Singapore, Brunei, and Indonesia. The dish literally means “stir-fried rice cake strips.” In Malaysia and Singapore, the dish is considered a national favorite.
The name of the dish is Hokkien. Still, the recipe has its origins in Chaozhou in Guangdong province of China and is mostly associated with the Teochew. Generally speaking, the word kóe-tiâu refers to flat rice noodles, which are the common ingredient in Western Malaysia and Singapore. In East Malaysia, on the other hand, this dish is made with real sliced strips of rice cake.
Regardless of the way it is prepared, this is a delicious dish that is enjoyed by many. To discover how to make this dish yourself, check out the recipe below.
About Char Kway Teow
Most restaurants in Hong Kong in Southeast Asia sell char kway teow as a Malaysian specialty, although it is of Chinese origin in Southeast Asia. A completely different recipe is the char kway teow served in Hong Kong; this dish consists of stir-fried flat rice noodles with prawns, char siu, onions, and bean sprouts, flavored with curry and bright yellow color.
As a short history, when the dish was first served, fishermen, farmers, and cockle-gatherers frequently sold it in the evening, doubling their profits as char kway teow hawkers. Now it is prepared in Singapore as shown above. For more international recipes, click here.
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