Waxing Lyrical On Char Kway Teow
Char Kway Teow is a dish loved by all Singaporeans, and what they miss most when on prolonged stays in a foreign country. It is hard to express why we love this mess of flat noodles fried in pork lard. A simple dish actually, if you look at the recipe. First heat up a wok with some pork lard. Brown some minced garlic in it, then toss in the noodles. Stir in and mix a table spoonful of soya sauce that's black and thick and slightly sweet. Add chili paste to taste for that touch of spiciness Now comes the hard part: Use your gourmet instincts to stir-fry this mixture until you can smell the fragrance. Add in bits of shrimp, Chinese sausage, and slices of fish cake. Then throw in a handfil of bean sprouts and chives as garnish. But we are not finished yet. Next break and stir in an egg over this, and finally sprinkle a handful of cockles as a final flourish. With the cockles half-cooked, make a final stir and then take what is now called Char Kway Teow out of the wok. I think the appe...