Char kway teow is a transliteration of the Chinese characters 炒粿條, pronounced chhá-kóe-tiâu known as Hokkien. The word kóe-tiâu literally meaning "ricecake strips" generally refers to flat rice noodles, which are the usual ingredient in West Malaysia and Singapore. In East Malaysia, on the other hand, actual sliced ricecake strips are used to make this dish.
In popular transliterations, there is no fixed way of spelling chhá-kóe-tiâu, and many variants can be found for example "char kueh teow", "char kueh tiao" ..... The dish was typically prepared at hawker stalls.
Char kway teow is 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 is commonly 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.
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| CHAR KWAY TEOW Let me show you guy some pictures of the ingredient :) 
Fresh prawn
deshelled cockles fishcake dark soy sauce beam sprouts ............. Here is the end of the Char kuey teow story ! :) |
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