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Char kuey teow is one of the most epic noodle dishes in the world that has ranked 14th on the ‘World Street Food Top 50 List’ and recently listed again in Asia’s 50 Best Restaurants under the Essence of Asia Collection. The dish is undeniably our homegrown darling, alongside other famous foods such as nasi lemak, curry mee and laksa.
Char kuey teow consists of flat rice noodles stir fried in a well-seasoned wok over intense fire to achieve just a hint of charred smoky perfection, alongside various ingredients that lend contrasting textures and big flavors to this bold Southeast Asian dish. It may seem straightforward but is actually an art form that has been perfected by Malaysian street hawkers over the decades. Its defining feature is the distinctive wok flavor (‘wok hei’ or breath of the wok) created by masterful stir-frying technique. Traditionally cooked with lard, the classic char kuey teow contain these hallmark ingredients: Chinese sausage (lap cheong), fish cake, prawns, Chinese chives, bean sprouts, duck eggs, and blood cockles. Seasonings such as soy sauce and oyster sauce are added to the noodles and allowed to caramelize for extra flavor. Sometimes, chili paste (locally known as ‘cili boh’) is also incorporated for a kickass spicy version!
It’s recommended to add the seasoning and bean sprouts bit by bit as the water from these ingredients will add moisture and prevent the noodles from clumping or sticking together. The aim is to get a lovely charred taste on the edges of the noodles, which will not happen if the noodles are too wet.
For my recipe below, I prefer thin kuey teow noodles than the thick ones from the original recipe; this is purely aesthetics. I’ve also replaced the lard with vegetable oil and omitted blood cockles for a healthier dish. Plus, the method has been simplified too for home cooks as our burners cannot compete with large power commercial wok stoves. Once you start, you’ll come to realize that stir-frying is a quick and free-flowing process once you have all the ingredients ready and prepped. So fry away!
- Recipe by Deborah Lee
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