Friday, February 10, 2012

Char Kuey Teow (炒粿条 chǎo guǒ tiáo)

Source Website: http://www.visitpenang.gov.my/portal3/where-to-eat/helen-ong/char-kuey-teow.html
By HELEN ONG, Tuesday, 24 March 2009, 14:34



PHOTO: Char kuey teow – flat noodles with prawns, chinese sausage, beansprouts and spring onions at a hawker centre somewhere in PJ. Malaysian hawker stall food fest.
Posted by Moniqca Food, © 2010 moniqca
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http://www.moniqca.com/wp-content/uploads/2011/01/Char-Kuey-Teow.jpg
http://www.moniqca.com/char-kuey-teow/


It’s something that you have to try when you are in Malaysia, and definitely when you are in Penang. There’s nothing quite like this plate of flat rice noodles, short, fat crunchy bean sprouts and a handful of kuchai (garlic chives), a few prawns (if you’re lucky), a dollop of ground chilli paste, and optional seeham (cockles), fried up with chopped garlic in a large spoonful of lard. Some stalls add a few slivers of Chinese sausage.



Autenthic Penang Char Kuey Teow!!
Autenthic Penang Char Kuey Teow!!
PHOTO: Autenthic Penang Char Kuey Teow!!
Must have! Beats waiting two hours for the Sisters Char Kueh Tiaw @ Lorong Selamat, Penang! Char Kuey Teow - RM9.00
Written by yomi at 4:49 PM Monday, May 30, 2011
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9IhdZCJ3mxQp2c5qqXth2zCdd9qNadQ2pCn522kDkabACR-n3FVJZVMxii6aiaGMl6vwpyowXQ4F6ivcuWn6IOc_UXthSc7Hre9PgkCFp5Beg5Rv6fCI74fXYNoR0NSBJuxpF7lqSqBe/s1600/220597_187768611269614_123911204322022_441612_2718242_o.jpg
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http://naomitham.blogspot.com/2011/05/wok-cafe.html


It’s got to be good and quick, and all bound together with some good black soya sauce and an egg thrown in right at the end. No wonder this all-time favourite has been voted one of Penang’s traditional heritage listings.


Char kuey teow – flat noodles with prawns, chinese sausage, beansprouts and spring onions at a hawker centre somewhere in PJ. Malaysian hawker stall food fest.
PHOTO: Char kuey teow – flat noodles with prawns, chinese sausage, beansprouts and spring onions at a hawker centre somewhere in PJ. Malaysian hawker stall food fest.
Posted by Moniqca Food, © 2010 moniqca
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAykZVRhUl1Fnr_kYrMHmpaE5tSpPHhby4guXkvqpbOkHKOO7SfuCo1sdC32HMWhnixMU4A8jMKGpElda1WXkDPTvxmWvmNBaGzXzpRgdxVY7JtQp8wxdRmQ3pCu3igD_ErOrt9f2I4Lz/s1600/Char-Kuey-Teow.jpg
http://www.moniqca.com/wp-content/uploads/2011/01/Char-Kuey-Teow.jpg
http://www.moniqca.com/char-kuey-teow/


A good char kuey teow must have “wok hei”, that certain characteristic aroma that can only be achieved with a large black metal wok sat over a really fiery heat (none of this non-stick stuff). The heat caramelises the sugar in the soya sauce and gives it a faintly burnt taste and makes your mouth drool when you smell it!



PHOTO: Tiong Nam’s Char Kuey Teow
It has a nice aroma when a piece of banana leaf is used for lining the plate when the Kuey Teow is piping hot. 2 pieces of prawn (the size slightly bigger than RM0.50), some cockles, few pieces of ‘lap cheong’ (Chinese sausage) & egg cost RM3.00 a plate which is cheap to KL’s standard.
Posted ~ by chialat on March 28, 2009.
Blog at WordPress.com. Theme: ChaoticSoul by Bryan Veloso. "Chialat Foods, If it’s not good, then it’s si peh chialat!"
http://chialatsfoods.files.wordpress.com/2009/03/p32801442.jpg?w=497&h=360
http://chialatsfoods.wordpress.com/2009/03/28/tiong-nams-char-kuey-teow/


A place for a decent Char Kuey Teow at Tiong Nam. Normally people go ‘Tion Nam’ for breakfast, lunch and dinner or supper there; but would not bother to mention the name of coffee shop. In fact didn’t know the name of the coffee shop until taking this photo for blogging. It is ‘Keat Seng', located at the junction of Reservoir Garden where the morning market is. If heading to Penang Hill from town, it is just right after the Shell petrol station.


Tiong Nam’s Char Kuey Teow
PHOTO: Tiong Nam’s Char Kuey Teow
You can’t miss the Char Kuey Teow when you are in Penang, can you?
Posted ~ by chialat on March 28, 2009.
 http://chialatsfoods.files.wordpress.com/2009/03/p3280148a.jpg?w=497
http://chialatsfoods.wordpress.com/2009/03/28/tiong-nams-char-kuey-teow/


There are various versions of it available all over Malaysia: some are darker through the addition of more thick black soya sauce; others are redder (extra chilli). Some use thicker, broader noodles; others are finer. Some people prefer it slightly wetter with a touch more gravy; others prefer it with more yolk – achieved using a duck’s egg instead of the more traditional chicken. Here in Penang it’s a bit of in-between – neither too thick nor thin, neither too black nor red – in fact, any Penangite will tell you, “It’s perfect!” For our Muslim friends, halal versions are very popular too, available in many of our great hotels and restaurants.



PHOTO: Penang Char Kuey Teow
It’s something that you have to try when you are in Malaysia, and definitely when you are in Penang. There’s nothing quite like this plate of flat rice noodles, short, fat crunchy bean sprouts and a handful of kuchai (garlic chives), a few prawns (if you’re lucky), a dollop of ground chilli paste, and optional seeham (cockles), fried up with chopped garlic in a large spoonful of lard. Some stalls add a few slivers of Chinese sausage.
Article and Photos By HELEN ONG, Tuesday, 24 March, 2009 14:34
http://www.visitpenang.gov.my/portal3/images/stories/charkueyteow.png
http://www.visitpenang.gov.my/portal3/where-to-eat/helen-ong/char-kuey-teow.html


Traditionally a poor man’s meal because of its high carbohydrate and relatively low protein content, in recent years the humble Char Kuey Teow can also be found in the more upmarket establishments: small shrimps have been replaced by succulent pieces of lobster, and it also comes garnished with juicy crab meat, which will of course mean commensurate prices. However, aficionados will argue that these add-ones are unnecessary: a good Char Kuey Teow seller doesn’t need such fancy items to enhance his specialty. He will make do with traditional ingredients only, because all he requires is that special skill.



Penang Char Kuey Teow (炒粿條 chǎo guǒ tiáo).
PHOTO: Penang Char Kuey Teow (炒粿条 chǎo guǒ tiáo).
Posted by PickYin, 11:29:00 AM, Thursday, March 03, 2011
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http://farm6.static.flickr.com/5251/5481505073_2f22193f19_b.jpg
http://pickyin.blogspot.com/2011/03/penang-char-kuey-teow.html


Everyone has a personal favourite in some nook or cranny, although cholesterol notwithstanding, many seem prepared to travel far and wide in their hunt for the perfect plate of this local favourite. Personally, I don’t think we need to go far. And there are many places where you can get good char kuey teow in Penang - someone will have set up his gigantic black wok at practically every coffee shop or food court.

Helen Ong is a self-confessed foodie who loves to hunt down the best of Penang. She is the author of the book Great Dining in Penang. Check out her blog on www.helenong.com


Char Kway Teow (炒粿条 chǎo guǒ tiáo)

From: http://www.savetubevideo.com/?v=135MxX4nONw&feature=player_embedded


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