Char kway teow
 Char kway teow at a hawker centre in Singapore | |
| Alternative names | Char kuey teow |
|---|---|
| Type | Shahe fen |
| Place of origin | China (original) Malaysia[1] and Singapore[2] (adaptation) |
| Region or state | Southeast Asia[3][2] |
| Associated national cuisine | Malaysia and Singapore |
| Created by | Overseas Chinese laborers in Southeast Asia |
| Main ingredients | Shahe fen, light and dark soy sauce, chilli, belachan, whole prawns, deshelled blood cockles, bean sprouts, Chinese chives, Chinese sausage |
| Char kway teow | |||||||||||||||||||
| Traditional Chinese | 炒粿條 | ||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Simplified Chinese | 炒粿条 | ||||||||||||||||||
| Literal meaning | stir-fry ricecake strips (i.e. stir-fried ricecake strips) | ||||||||||||||||||
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| Alternative name in Cantonese-speaking regions | |||||||||||||||||||
| Traditional Chinese | 炒貴刁 | ||||||||||||||||||
| Simplified Chinese | 炒贵刁 | ||||||||||||||||||
| Literal meaning | transcription from the original name pronunciation in Hokkien (Min Nan) | ||||||||||||||||||
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Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a food made with stir-fried noodles made from rice. It comes from Southeast Asia. The dish is of southern Chinese origin.[4][5] In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles.[6] It is made with flat rice noodles (Chinese: 河粉; pinyin: hé fěn; Cantonese Yale: hó fán) or kway teow (Chinese: 粿條; Pe̍h-ōe-jī: kóe-tiâu; pinyin: guǒ tiáo; Cantonese Yale: gwó tìuh). The noodles are between 0.5 and 1 cm wide. They are stir-fried over very high heat with garlic, light and dark soy sauce, chilli paste, whole prawns, shelled blood cockles, chopped Chinese chives, slices of Chinese sausage and bean sprouts.[7][8] Other thngs that are commonly added include fishcake and belachan.[8]
The dish was first created and cooked for Chinese laborers in the Southeast Asia region. It has become popular within the region from the late 20th century onwards. It is very popular in Malaysia and Singapore. The dish is said to be unhealthy because it has a high amount of saturated fat. This is because it is traditionally stir-fried in pork fat with pork lard.
References
[change | change source]- ↑ "Char Kway Teow". Tourism Malaysia. Archived from the original on 12 October 2014. Retrieved 9 March 2015.
- ↑ 2.0 2.1 Tan, Bonny. "Char kway teow". Singapore Infopedia. National Library Board.
- ↑ "Char Kway Teow". Tourism Malaysia. Archived from the original on 12 October 2014. Retrieved 9 March 2015.
- ↑ "Malaysia's humble 'king of noodles'". BBC. Archived from the original on 15 August 2022. Retrieved 20 August 2022.
- ↑ "Char Kway Teow". Tourism Malaysia. Archived from the original on 12 October 2014. Retrieved 9 March 2015.
- ↑ Tan, Bonny. "Char kway teow". Singapore Infopedia. National Library Board. Retrieved 9 April 2020.
- ↑ Mok, Opalyn. "The famous Penang char koay teow | Malay Mail". www.malaymail.com.
- ↑ 8.0 8.1 "Singapore Food – VisitSingapore". visitsingapore.com.
