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|Penang Char Kuey Teow|
|Written by Administrator II|
|Tuesday, 24 March 2009 22:34|
PENANG CHAR KUEY TEOW
It’s got to be good and quick, and all bound together with some good black soya sauce and an egg thrown in right at the end. No wonder this all-time favourite has been voted one of Penang’s traditional heritage listings.
There are various versions of it available all over Malaysia: some are darker through the addition of more thick black soya sauce; others are redder (extra chilli). Some use thicker, broader noodles; others are finer. Some people prefer it slightly wetter with a touch more gravy; others prefer it with more yolk – achieved using a duck’s egg instead of the more traditional chicken. Here in Penang it’s a bit of in-between – neither too thick nor thin, neither too black nor red – in fact, any Penangite will tell you, “It’s perfect!” For our Muslim friends, halal versions are very popular too, available in many of our great hotels and restaurants.
Traditionally a poor man’s meal because of its high carbohydrate and relatively low protein content, in recent years the humble Char Kuey Teow can also be found in the more upmarket establishments: small shrimps have been replaced by succulent pieces of lobster, and it also comes garnished with juicy crab meat, which will of course mean commensurate prices. However, aficionados will argue that these add-ones are unnecessary: a good Char Kuey Teow seller doesn’t need such fancy items to enhance his specialty. He will make do with traditional ingredients only, because all he requires is that special skill.
Helen Ong is a self-confessed foodie who loves to hunt down the best of Penang. She is the author of the book Great Dining in Penang. Check out her blog on www.helenong.com
|Last Updated on Monday, 13 April 2009 10:00|