Char Koay Teow

Photo Credit : HKO

A classic Penang hawker food specialty. You have not tasted REAL char koay teoh until you have come to Penang. Penang CKT is the gold standard!

Another Char Koay Teow Pic, originally uploaded by tidaknama.

Here is another char koay teow I had.

CKT Up Close, originally uploaded by tidaknama.

You can see the bean sprouts and slightly charred flat noodles.

This is the signature hawker dish of Penang. A simple plate of stir fried flat noodles with seafood, egg, bean sprouts, chilly and soy sauce.
Now anybody can fry noodles but it's that special combination of taste and spices that makes it so special.
I like the CKT in Bee Hooi coffee shop at night in Pulau Tikus. The Sister's CKT in Macalister road is overated in my humble opinion.

Char Koay Teow Up Close, originally uploaded by tidaknama.

Prawns add that special kick to this special dish.

Char Koay Teow Wiki

Char kway teow, literally "fried flat noodles", is a popular noodle dish in Malaysia and Singapore. It is made from flat rice noodles (called Shāhé fěn or hé fěn in Chinese) fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives. Sometimes slices of Chinese sausage and fish cake are added. It is fried in pork fat, with crisp croutons of pork lard, which give it its characteristic taste.

Char kway teow has a reputation of being unhealthy due to its fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled up as char kway teow sellers in the evening to supplement their income.

Recipe for Char Koay Teow

INGREDIENTS

• 400 gm koay teow (flat rice noodles)
• 250 gm bean sprouts
• 4-8 stalks chives - cut into 2cm lengths
• 250 gm vegetable oil or lard - cut into cubes
• 6 eggs
• 300 gm prawns - shelled
• 3 garlic cloves - chopped
• 3 tsp ground chillies or sambal olek
• 3 tsp light soy sauce
• 3 tsp dark soy sauce
• Pepper to taste

HINT: Wok must be on high heat. To make it a truly authentic dish, cook and serve each dish individually. Use enough oil so the noodles won't stick but not too much or the char koay teow becomes greasy. You can also add 'kecep manis' or sweet soy sauce for added favour.

Makes about 6 servings. You can add in any vegetables of your choice, I find choi sum tastes best.

Prepare garlic oil:

• Heat oil or lard, add garlic and remove only when fragrant
• Set wok aside for frying

Prepare noodles:

• Heat 2 tsp garlic oil (see above)
• Add prawns or/and vegetables, chillie - set aside
• Add garlic oil, noodles, soy sauce
• Mix in prawns or/and vegetables and beansprouts
• Push mixture to edge of wok, add a little oil in centre, break eggs, fry and then mix everything together
• Garnish with chives and pepper
• Serve immediately & hot

I like this uncle's CKT at Bee Hooi coffee shop in Pulau Tikus. He sells only at night and he will be busy frying the CKT while his wife naggs him all the time. He fries them individually so the CKT is not soggy. Recommended highly.

Sister's Char Koay Teow

Sister's Char Koay Teow
Originally uploaded by doctorchan.

Mmm eating this now. But sadly not so nice already. A bit too oily and the servings small. 2 prefer the one in pulau tikus. Also very difficult parking.

Halal Char Koay Teow

Halal Char Koay Teow
Originally uploaded by DrChan.
Last week I tried out this halal CKT in the junction to Leader Garden Apatments. Surprisingly nice even without pork. It is only at night from 8-4am.