Since I haven't cooked fried kway teow (fried flat noodle) for awhile, while shopping at the Asian grocery store recently, I picked up the necessary ingredients and cooked it at night. The Asian restaurants here serve this noodle in a different way, they called it beef or chicken hor fun (炒牛河 or 鸡炒河). It is cooked differently from our Malaysian kway teow.
This is my hubby and daddy favorite dish. I don't normally eat this dish while I was in Malaysia. But once I came here, all these hawker style noodles, like char kway teow, hae mee, curry mee, mee rebus, mee goreng, or lam mee became something special. I guess the saying is true, you don't know how to appreciate when there is in abundance, but you will see the value when it is scarce.
25 comments:
Hmm..yummy!! Love Char Kway Teow. I know what you mean. I never really liked Msian food when I was in Msia. Now only learn to appreciate it. Hehe...
Wow...your 炒牛河 looks so yummy. I am so hungry just looking at it :-)Can I have a plate?
-Zoe
I love Char Kway Teow hehe, even while in Malaysia, miss it even more now! thanks for the recipe :)
How true is your last quote.
Your CKT looks darn good! I prefer the "wetter" version
may i know which Asian Store u go?
Wah...your char kway teow looks like one from the hawker store.
Hi there! I always like the Msian Char Kway Teow esp Penang Char Kway Teow. The Spore version is much sweeter. Am back! :)
I like it slightly wet just like what u did with your version! Extra chili please! =)
apparently i favor the 干炒牛肉何粉served in Chinese or Vietnamese restaurant in the US! when i crave for char kway teow taste, i usualy fry the chee cheong fun (get from chinese store) with the same char kway teow style bck in Malaysia. It is yummy too.
Thanks blur mommy. Me too, never really like hawker food before until I came here. :P
Sure zoe, help yourself! :D
taste of home, I've learned to like and miss this kind of noodle here too. :)
Thanks tigerfish. Guess since you are now in S'pore, you would prefer restaurant food more huh? :P
Hi sock peng, I shop at the biggest Asian store in the Springs that your boss has share on. We know the owner's parents and daughters, used to shop at their warehouse before they open the store. :)
Thanks Ling. :)
Wow, welcome back JP!! I need to visit your home and say Hi. :)
Thanks Daphne.
Gigi, really? I like the 干炒牛河 too, but I think the 干炒牛河 here uses lard and MSG. Ok, I think the Malaysian one also uses the same thing, LOL, thus the home cook one is healthier and better. Funny thing is, I couldn't find "chee cheong fun" here, they used to sell it in the store but no longer, very weird. I can only order it in a Chinese restaurant.
Ugh JP, cannot visit your home lah! It's only open to invited readers. So how?
hope hv a chance meet u when u come to warehouse :P
so , i know which koay teow u buy
Agreed with the last quote!
The food made me hungry, anyway :D
I really like your CKT. Look so black and shiny just the way I like it. You are so right. We never appreciates all these food until we are so far away from home. When I go back I am going to stuff my face with it :)
wah, CKT u also can cook! hehe ...now I am craving for CKT with extra 'hum' ;p
wow!! your look like the one sell in Msian restaurant here!! aiyooo....now make me more hungry just looking at my favourite food!!.add chili padi and cockles for me please...
Posted in KAA blog. I think you are a member too, rite? Need your e-mail address coz blogger needs that lah. Could I have your e-mail address pls? Thanks!
i love love love it! i fell in love with it since i was in singapore...and now it is a must have every time i visit malaysia. i just can never duplicate it at home though...it's not the same T_T
Wow that looks fantastic, like the real stuff. Great job!
Your CKT looks so appetizing! So many ingredients too! Remind me of my Penang CKT. Slurp!
Aiyoh! so SEDUP lar!
Oh gosh- this is one of my favourite dishes. You're right though - I never appreciated at the time but now I crave it all the time.
Hi,
Can I have the recipe ?
I tried this afternoon, its not shining and tasty as yours.
May I know why ? I add alot of black sauce but its still the same.Any tips ?
Thanks
Linda (Singapore)
Sorry Linda, I want to keep this recipe. But you can get a similar recipe at My Kitchen Snippet. As for tips, did you put enough oil? Frying must be fast too so that the kway teow won't break apart.
wow! This looks incredible & my mouth is watering from browsing through yr blog with all these pics!
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