Char Kway Teow

What is Char kway teow? Char kway teow is another signature dish of Singapore made with flat rice noodles accompanied by dark soy sauce. Stir-fried with egg, pork lard, Chinese sausages and fish cake, Char kway Teow was intentionally made to be high in fats because labourers in the past needed a cheap source of energy. Cockles are also usually added in, as there were plenty in Singapore’s port.

From a few feet away, you'll be able to smell the delectable fragrance of the noodles, as it is being stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan(shrimp paste), whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage and fishcake. At some stores, you can also opt for a side of fried chicken wings, ngohiong(similar to spring rolls) and vegetables to go with your Char kway teow!

Usually I would go for a fried chicken wing and slices of cucumber to accompany my plate of Char kway teow. The succulent chicken wing coated in a crispy batter and  the crunchy texture of the cucumber, goes really well with the springy noodles which are not too chewy. I would also get a glass of refreshing sugarcane juice to cut through the slight oiliness of the noodles.  

While Char kway teow is not the healthiest meal to have on a daily basis, it is one of the typical breakfasts which locals enjoy as not only is it affordable, it is also scrumptious! I think that it reflects a unique Singapore spirit as it signifies how the tradition of this noodles has been carried on from when Singapore was a fishing village, to the bustling city it is today. 

I am grateful for Char kway teow as it is a dish that can always satisfy my hunger while not burning a hole in my pocket. Do try this dish as Char kway teow is almost accessible on the whole island, and it will leave you craving for more!

(photo credits: jimbocyberdoc.wordpress)

By: Yue Qi

Category: Food