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Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin. [3] [1] In Hokkien and Teochew, char means 'stir-fried' and kway teow refers to flat rice noodles. [4]
The word kuyteav derives from the Teochew Chinese word 粿條 (peng'im: guê 2 diao 5) and refers to cut noodles made from long-grain rice flour (as opposed to glutinous rice flour). [2]
The stall is known for its Si Hum Kway Teow dish, which is Char Kway Teow with added cockles. [2] The stall participated in a Hawker Festival held at the Goodwood Park Hotel in 1984. [3] In 2001, the stall closed as the coffeeshop it was located in was to be demolished for redevelopment. [4]
Chai tow kway is a common dish or dim sum of Chaoshan cuisine in Chaoshan, China. It is also popular in Indonesia, Singapore, Malaysia, Thailand, Taiwan and Vietnam, consisting of stir-fried cubes of radish cake. In some places such as Singapore, it is confusingly and mistakenly translated as carrot cake [note 1] (compare with flour-based cake).
Nowadays, the Teochew kway teow has become a popular dish in Cambodia, where it is eaten for breakfast, lunch and dinner or as a snack and often flavoured with lime, chili, fish sauce, and palm sugar. [5] Other Cambodian Chinese dishes include lort cha, [6] babor, [7] bai cha, [8] chai yor, [9] and num kroch. [10]
Youtiao (traditional Chinese: 油條; simplified Chinese: 油条; pinyin: Yóutiáo), known in Southern China as yu char kway, is a long golden-brown deep-fried strip of wheat flour dough of Chinese origin and (by a variety of other names) also popular in other East and Southeast Asian cuisines.
Kwetiau goreng (lit. ' fried kway teow ') is an Indonesian [2] style of stir-fried flat rice noodle dish. [1] It is made from noodles, locally known as kwetiau, which are stir-fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with an ample amount of kecap manis ...
The stall was awarded the Michelin Bib Gourmand Award in 2019. [1] It has maintained its position in the Michelin Bib Gourmand. [3] Lhu Wen Kai of TheSmartLocal gave the stall an honourable mention in his list of the fifteen best Char Kway Teow stalls in Singapore, as ongoing renovations prevented him from visiting the stall. [2]