Foodie Friday: Char Kuey Teow

Char kuey teow: stir-fried flat noodles, Malaysian-style

char kway teowThis is chow fun, elevated. Most popular in Malaysia and Singapore and eaten off the carts there, it’s essential hawker food. In the past, char kuey teow was served by low-income workers (like fishermen) who increased their salaries by selling the dish in the evenings.

Proper char kuey teow offers a smoky flavor from the flames of the wok. It’s also got a unique coloring through a mix of light and dark soy sauce. Oftentimes prawns dot the surface (don’t forget that Malaysia is near the water, so fresh seafood is a must). A splash of belacan, that spiced-up shrimp paste, makes the dish ready to go. Here’s a full recipe for those wanting to experiment in the kitchen.

What’s your favorite noodle dish?

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  1. Yum, you always make me hungry with your Friday posts. Interesting to get flavor from the flames of the work. Had not thought of it.

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