Food For Thoughts . . .
Char Kway Teow. Now that's what I call a hawker dish. Forget your fancy pasta and whatnot, this is the real deal. Wide, flat rice noodles, wok-fried with cockles, prawns, Chinese sausage – you know, the good stuff. And don't forget the bean sprouts and Chinese chives for that bit of crunch. But the key, the absolute key, is the "wok hei." That smoky, charred flavour that comes from a hot wok and a skilled hawker. That's what separates the good Char Kway Teow from the rest. A good Char Kway Teow, should be moist, each strand of noodle coated in that savoury sweet caramel soy sauce with dashes of fish sauce and some umami magic.
Recipe Video of Char Kway Teow
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