My LiFe ChAnGiNg EvEnTs!

By: kuchai latiff

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Tuesday, 2-Aug-2005 00:00 Email | Share | Bookmark
jln2 penang - part 4 (char kuey teow)

burp alhamdulillah
a satisfied customer with her big prawn! ehhehe

tak sah kalu ke penang kalu tak makan their signature dish char kuey teow! dgr nama jek dah leleh air liur!

what's make it so lazat? of course the kerang/cockles, prawns, taugeh, kucai & the flat noodles! the taste?...aahhhh heaven.

neway, we get to try it out at permatang pauh! they are selling this only! the crowd adalah ramai bangat!


Best Char Kuey Teow

For those who have not been introduce to the wonder of Char Kuey Teow (CKT), it is a fried rice noodle dish and one of Malaysia's favourite food. The Kuey Teow is somehwhat like it's Italian cousin, the Fettucini. However, unlike fettucini Kuey Teow is made from rice flour. This is then wok-fried with shrimps, cockles, beans sprouts, egg and chives.

The take-away is packed in a sheet of newspaper lined with a large leaf (sorry, don't know the specimen). While most CKT sellers use a banana leaf, this is a pretty good substitute as it imparts a wonderful fragrance to the dish while preserving the moisture of the Char Kuey Teow. I imagine that this crude packaging might run afoul of some food and beverage laws in many places but here in Taiping, it's the taste that matters. We like our Char Kuey Teow on a leaf just fine!

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