Member-only story
Char Kway Teow
The Chinese-inspired rice noodle dish
Originated from Malaysia, it’s a highly sought South East Asian food. Nothing can beat the bold and rich flavor this dish brings to the table.
I fell in love immediately when I tasted this dish. Since then, I have had an intense affair with this dish, and I will try to taste it from different shops if the dish is on the menu and if I have a chance to taste it.
Char Kway Teow is made in a cast iron wok with a traditional Chinese-inspired flat rice noodle stir-fried or tossed in Pork fat on a high flame.
I have to warn you if you are looking for the most unhealthy food, then you have landed on the right dish.
As the name says, Charring or Caramelization on the edges of the noodles brings in a unique smoky taste and effect.
These dry noodles have lighter and heavy versions; the Lighter version in color is called Penang Char Kway Teow, which is a typical Teochew variety. It’s lighter and not so sweet because the sweet dark sauce is omitted and cooked with a special chili paste. Penang is a Malaysian state located on the northwest coast of Peninsular Malaysia, by the Malacca Strait.
This dish is cooked in lard fat makes it high fattening, and the typical ingredients in this dish are fresh prawns, cockles…
