Misplaced Pages

Revision as of 23:05, 6 August 2014

Template:Contains Chinese text

Char kway teow

Type	Noodle
Place of origin	Malaysia and Singapore
Region or state	Southeast Asia
Main ingredients	Shahe fen, light and dark soy sauce, chilli, belachan, whole prawns, deshelled cockles, bean sprouts, Chinese chives
Media: Char kway teow

Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Brunei, Indonesia, Malaysia, and Singapore. The dish is considered a national favourite in Malaysia and Singapore.

It is made from flat rice noodles (河粉 hé fěn in Chinese) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients. Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate.

Char kway teow has a reputation of being unhealthy due to its high saturated 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 as char kway teow hawkers in the evening to supplement their income.

Etymology

The term "char kway teow" is a transliteration of the Chinese characters 炒粿條, pronounced chhá-kóe-tiâu in Min Nan (also known as Hokkien). The word kóe-tiâu (literally meaning "ricecake strips") generally refers to flat rice noodles, which are the usual ingredient in West Malaysia and Singapore. In East Malaysia, on the other hand, actual sliced ricecake strips are used to make this dish.

In popular transliterations, there is no fixed way of spelling chhá-kóe-tiâu, and many variants can be found: e.g., "char kueh teow", "char kueh tiao", etc.

Owing to the dish's popularity and spread to Cantonese-speaking areas, the term "char kway teow" has been corrupted into "炒貴刁" in Cantonese. This is pronounced as caau2 gwai3 diu1 in Cantonese and cháo guìdiāo in Mandarin. The term "貴 刁" has no real meaning, but its pronunciation in Cantonese and Mandarin is similar to "粿條" in Min Nan.

In Hong Kong, "char kway teow" is often known as "Penang char kway teow" (檳城炒粿條 or 檳城炒貴刁), indicating the dish's origin.

Variations

As the dish has become increasingly popular, many cooks have come up with their own interpretations of the same basic main ingredient of ricecake strips/flat rice noodles fried with anything from eggs (chicken or duck), onions, garlic, prawns, cockles, Chinese sausage, chives, etc.

Of all the notable versions, the Penang style of char kway teow is the most famous. Its popularity leads many char koay teow sellers outside Penang to call their products "Penang char koay teow" to attract customers.

In the past it was usual to stir-fry char kway teow in pork fat without eggs (which were, however, available on request). More recently, ordinary cooking oil is commonly used for health or religious reasons, and eggs have become a standard ingredient in the dish.

Versions of char koay teow prepared by Muslims in Malaysia will exclude pork fat and may include extra soy sauces and spices and the use of broader-width flat rice noodles. There are also vegetarian varieties that may or may not include eggs.

There are also "gourmet" versions of char kway teow, commonly found in Ipoh and Penang, where the dish may be prepared with more seafood, with crab meat and with duck eggs.

Char kway teow is also popular at takeaways in Australia and New Zealand.

In Myanmar, a variety called the Beik Kut kyae kaik (the Beik Scissor Cut) exists. It is popular in the southern coastal regions around the town of Myeik ("Baik" is the Burmese pronunciation) and in Yangon, the largest city in the country. It uses more pepper and seafood compared to the kway teow of Singapore and Malaysia. The rice noodles are slightly thinner and are stir-fried with boiled yellow peas, bean sprouts, squid and prawns, spring onions and dark sweet soy sauce. After being stir-fried, the noodles are cut with scissors (kut kyae in Burmese), thus its name. In many Asian fusion restaurants in America, such as the popular Cafe Asia chain, this dish is offered under the name Gway Tiao.

Many Southeast Asian restaurants in Hong Kong offer char kway teow as a Malay speciality although it is of Southeast Asian Chinese origin. The char kway teow served in Hong Kong is an entirely different dish: stir-fried Chinese-style flat rice noodles with prawns, char siu, onions, and bean sprouts, seasoned with curry and bright yellow in colour. In some places this is known as Fried "Good Dale", a transliteration of the characters "炒貴刁".

In Vietnamese cuisine, a similar stir-fried noodle dish is called hủ tiếu xào. Thai cuisine has its own version called pad see ew.

In Singapore, some of best 'old school' char kway teow can be found in hawker centres. There are also healthier versions with more vegetables and less oil. Furthermore, the greens and bean sprouts gives off a fresh, crunchy texture that makes the dish taste even more unique from other dishes of the cuisine. This version is also common in Perth, Western Australia, which has a large expatriate Singaporean population.

See also

• Rice noodles
• Shahe fen
• Beef chow fun
• Chinese noodles

References

http://penanglicious.blogspot.com/2013/01/char-koay-teow.html

1. "Char Kway Teow – Penang – Sister". sigmatestudio.com. Retrieved 28 March 2010.
2. 'Fried Good Dale: A Translation Run Amok'
3. "List of the best Char Kway Teow hawkers in Singapore".
4. YourSingapore.com – Char Kway Teow

External links

• What to look out for when eating Char Kway Teow

v t e Malaysian cuisine by ethnicity
Common dishes	Malay Asam pedas Ayam bakar Ayam goreng Ayam masak kicap Ayam masak merah Ayam penyet Bubur Bubur asyura Bubur ayam Bubur kacang hijau Bubur lambuk Bubur pedas Bubur pulut hitam Dendeng Gulai Ikan bakar Ikan goreng Kangkung belacan Ketupat Kway teow goreng Laksa Lemang Lontong Masak lemak lada api Mee bakso Mee bandung Muar Mee goreng Mee jawa Mee kari Mee rebus Mee siam Nasi ambeng Nasi campur Nasi dagang Nasi goreng American fried rice Nasi goreng pattaya Nasi kerabu Nasi kuning Nasi lemak Nasi minyak Nasi paprik Nasi tumpang Nasi ulam Otak-otak Pais Pecal Pekasam Pindang Pulot tartal Ramly burger Roti canai Roti Jala Rendang Rojak Rojak bandung Sayur lodeh Sata Satay Satay celup Serundeng Soto Soto ayam Mee soto Sup Soup kambing Sup tulang Tauhu goreng Telur pindang Tongmo Ulam Chinese Bakkwa Bak kut teh Banmian Bean sprouts chicken Beef kway teow Chai tow kway Char kway teow Char siu Chee cheong fun Chwee kueh Claypot chicken rice Curry Mee Duck rice Duck soup noodles Economy rice/Mixed rice Fish ball Fish head bee hoon Hae mee Heong Peng Hokkien mee Kolo mee Kway chap Kway Teow Th'ng Loh bak Lor mee Mee pok Oyster omelette Pan mee Pao Popiah Sar Hor Fun Lou Shee Fun Teochew Porridge Tong sui Wonton mee Tambun biscuit Yee Foo Mee Yong tau foo You char kway Yusheng Zongzi Indian Banana leaf rice Butter chicken Dalcha Puliyodarai Curd rice Chapati Fish molee Dosai Idli Laddu Mee goreng Maggi goreng Mee goreng mamak Mee rebus Mamak Rojak (Rojak Klang) Modak Murtabak Mutton curry Nasi biryani Nasi kandar Korma Pasembur Puri Putu mayam Roti canai Roti tissue Naan Sup kambing Satti Sorru Appam Payasam Upma Paniyaram Pongal Vadai Adhirasam Murukku Bajji Rasam Sambar Papadum Tandoori chicken East Malaysian (Sabah and Sarawak) Ambuyat Bosou Hinava Linatan Linongot Manok pansoh Mee tauhu Midin Nasi kombos Nasi laru Nasik aruk Sinalau bakas Tonokon Tuhau Umai Peranakan Acar Asam laksa/Laksa lemak Buah keluak Bubur cha cha Cap cai Kerabu Bihun Perut Ikan Pie tee Pongteh Nyonya Bak Chang Eurasian Shepherd's pie Oxtail stew Chicken chop Devil's curry Semur
Snacks	Cake and pastries Bahulu Batik cake Heong peng Roti bakar (Kaya toast) Sarawak layer cake Keropok, crackers Amplang Lekor Rempeyek Mee Siput Muar Kuih Apam balik Akok Bingka Borasa Cakoi Cincin Cucur Jemput-jemput Penyaram Pisang goreng Dodol Jala Jelurut Karipap Kelupis Kochi Gelang Kue kembang goyang Gulung Laddu Lapis Lidah Makmur Modak Mooncake Ondeh-ondeh Otokon Pais Red peach cake Red tortoise cake Pie tee Pulut inti Pulut panggang Puto Putu bambu/Putu bumbong Putu mangkuk/piring Qasidah Sapit/Gulong/Kapit Seri Muka Soon kueh Tat/Tae
Desserts	Lamban Punjung Roti tisu Sagu Gula Melaka Tapai Wajid
Drinks	Non-alcoholic ABC Bandung Cendol Cheng tng Cincau Chrysanthemum tea Ginger tea Ipoh white coffee Kopi Janda pulang Milo Sarsi Soy milk Teh tarik Alcoholic Jaz Lihing Montoku Sikat Tapai Tuak
Condiments	Acar Kaya Sambal Belacan Budu Cincalok Tempoyak Taucu Tuhau
Category: Malaysian cuisine List of Malaysian dishes

• Min Nan words and phrases
• Malaysian noodles
• Malaysian cuisine
• Hong Kong cuisine
• Singaporean cuisine
• Singaporean noodles
• Noodle dishes