Get together for Penang food on 1st march 6pm
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Centurion9990
Well-Known Member
Re: Get together for Penang food on 2nd march 6pm
Boh ler... Got DIY Rojak thou... and Achar with century eggs... quite diff... si zhu gu li... all the food pics make me hungry
Chocs;757639 said:
Boh ler... Got DIY Rojak thou... and Achar with century eggs... quite diff... si zhu gu li... all the food pics make me hungry
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Chocs
Well-Known Member
Re: Get together for Penang food on 2nd march 6pm
Char kway teow
From Wikipedia, the free encyclopedia
This article contains Chinese text. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Chinese characters.
Char kway teow
Traditional Chinese 炒粿條
Simplified Chinese 炒粿条
Literal meaning stir-fry ricecake strips (i.e. stir-fried ricecake strips)
Cantonese-speaking regions
Traditional Chinese 炒貴刁
Simplified Chinese 炒贵刁
Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at hawker stalls.
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 may commonly be 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.
Char kway teow
From Wikipedia, the free encyclopedia
This article contains Chinese text. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Chinese characters.
Char kway teow
Traditional Chinese 炒粿條
Simplified Chinese 炒粿条
Literal meaning stir-fry ricecake strips (i.e. stir-fried ricecake strips)
Cantonese-speaking regions
Traditional Chinese 炒貴刁
Simplified Chinese 炒贵刁
Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at hawker stalls.
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 may commonly be 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.
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Centurion9990
Well-Known Member
Re: Get together for Penang food on 2nd march 6pm
Got Ice Kacang, Chendol, BoBo Cha Cha, Nonya Kueis for desserts... sibei hungry nw
Got Ice Kacang, Chendol, BoBo Cha Cha, Nonya Kueis for desserts... sibei hungry nw
