What's
New
Golden Egg Fried Rice Recipe Salmon Rice Porridge Recipe Taiwan Sausage Fried Rice Recipe Slow Cooker Chicken Noodle Soup Recipe Chinese Sweet Corn Pork Ribs Soup Chicken "ABC" Soup Recipe

Char Kway Teow

This is a recipe for Singapore Char Kway Teow (炒粿條), a favourite local hawker delight. The name of the dish is Hokkein (Chinese dialect group) for stir-fried flat rice noodles. I personally love a small amount of yellow mee (local yellow egg noodles) to balance all that kway teow.

See Also:

The noodles are commonly fried with see hum (cockles), Chinese chives, lup cheong (Chinese preserved sausage) and fish cake. It is so sinful especially when fried with lard, but so good! To me, wokking it in high heat is the most important factor – not only does it impart more flavour, the char kway teow will also be less oily (not glistening in oil) when cooked.

Shelled cockles ("see hum")

Char Kway Teow is not complete without cockles (that’s my friend mochachocolatarita‘s beautiful artwork). The perks of cooking this at home is that I can treat myself to extra servings of cockles. You can buy whole cockles and shell them on your own. For a lazy cook like me, I bought shelled cockles from Sheng Siong supermarket. They may look scary in packaging with all that blood liquid, but it’s a total time-saver. And if you have leftover cockles, you can season them with some dark soy sauce for another quick dish.

Sauces for Char Kway Teow

These are the three sauces used in my char kway teow. From left to right, fish sauce (I usually use this particular fish sauce for local dishes, and Thai fish sauce for Thai dishes), dark soy sauce and kecap manis (Indonesian soy sauce) which is sweet, thick and syrupy.

Char Kway Teow Recipe

19 comments on “Char Kway Teow”

  1. Thanks for such an easy to follow recipe! Can’t wait to try it. Got a question though – where can I get lard oil and lard cubes?

    • Hi, you can check out the recipes (they are linkable from the print recipe view). Or do a search on the top right corner of the site.

  2. Pingback: Malay food is not all, there is more!!! – The Malaysian Station

Leave a Reply

Your email address will not be published. Required fields are marked *