Char Koay Teow
Char Koay Teow s a popular noodle dish from Maritime Southeast Asia, notably in Brunei, Indonesia, Malaysia, and Singapore. The dish is considered a national favourite in Malaysia. It is made from flat rice noodles. It is stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, blood cockles without shells, chopped Chinese chives, slices of Chinese sausage, fishcake, bean sprouts, and less commonly other ingredients. (from Wikipedia)
Stir fried to medium wet with the flat rice noodles and it is topped with the chilly as well as the generously loaded cockles, prawns, fish cake, bean sprouts and salted duck egg. It is well done stir fried with the ummph of the chily which is served with it.
Enjoy their signature char koa teow here. This is wwhere the flat rice noodles is being wokked fried together with the prawns, chives and egg with it.
The char koay teow is good in the “wok hei” but the koay teow disappoint me though where the koay teow is not those alike Penang.
The char koay teow here is nice and it is well fried . You can choose to have with chicken egg or duck egg to fried with. The price is about RM 0.50 more expensive. In my opinion, I prefer to have it with duck egg as it taste nicer and looks abit more oily. Overall the taste can say is simply nice
One of the signatures in #Leleh is the Char Kuay Teow Basah which is one of the old and traditional Char Koay Teow you can have them in the Malay Warong. The Char Koay Teow Basar is simply delicious with the aromatic taste of the “wok –hei” that goes well with it. It is such a perfect indulgence.
Penang food lover must not miss this. One can enjoy the delicious Penang Char Kuey Teow here which is packed with the wok hei. The kuey teow comes with the soft and chewy texture and stir fried together with their special sauce and topped with Fish Cakes and Fresh Prawns. They come simply good and I love aromatic char taste in it.
