Friday, June 29, 2018

Char kway teow

char kway teow -

Char kway teow is kwetiau fried a la Malaysia or Singapore. Kuetiaw fried on a large skillet with bean sprouts, chives, shrimp, clams, and eggs. In addition often incorporated Chinese sausage or fish balls. Seasoning is garlic, fish sauce, chili sauce, and sweet soy sauce.

At first, the oil used for frying kwetiau is lard. But now, some restaurants also make char kway teow without pork oil. In Ipoh and Penang, char kuay teow uses duck eggs and is often supplemented by crabmeat.

This food is often considered less healthy because it contains high fat. Char kway teow was created as food for laborers. High fat content and low prices make this dish favored among workers looking for cheap energy and nutritional resources. Initially, this cuisine is made by fishermen, shellfish fishermen, or farmers who work as a trader kwetiau fry at night to supplement income.