What is Char Kway Teow?

Char Kway Teow is Southeast Asia most often associated with singapore and Malaysia. The name of the bowl comes from a common component to all variants: fried rice strips that are mixed with soy sauce, seafood and beans sprouts. It is often consumed on roads or Chinese restaurants and has a high content of calories and cholesterol, although there are healthier versions.

Help of Char Kway Teow comes from the last word "Teow". Char Kway Teow comes from an ethnic group called Teochew, more specifically, around Swatow or a modern Shanta Day. When migrants moved from southern China to Southeast Asia, they brought a kitchen with them; However, the same ingredients were not always available immediately. Char Kway Teow grew up from the improvisations that these migrants created. They would make food from the rest and then sell it on the streets. As Singapore and Malaysia developed during and after the era of the British Empire, the production and sale of Char Kway Teow has become full -time for street Hawkers. The versions are kAvailable from cafes and Chinese restaurants in Singapore. You can also find them on supermarkets and wet markets throughout the region.

Singapore version of Char Kway Teow is sweeter than other versions. Like rice noodles, they are equipped with Chinese sausages called lap cheong , bean sprouts, shrimp paste and most importantly, Cockles. Kockles are often cooked from preliminary packages, but traditional Hawkers believe that fresh, hand cocks taste better. The ingredients are fried with sweet soy sauce, tamarind juice and pork fat or admitted.

There is also a tradition of mixing rice noodles with yellow noodles in Singapore. The beginning of the 21st century also recorded the development of healthier versions of food. They were less greasy, removed pork fat and lard and added more green vegetables such as cabbage, broccoli and asparagus.

Penang Char Kway Teow is from Malaysia and is spicy than her Singaporecounterpart. The penang version uses black soy sauce, whole shrimp, chef and chili powder. More expensive versions add duck eggs and crab meat. Miri version of East Malaysia use beef and onion instead of seafood. Because Malaysia is home to the majority Muslim population, there are many halal versions that do not use pork fat or lard.