I’m definitely a noodle fan.
Like many offspring from the tiny red dot of a tropical island state called Singapore, one of the things that spring to mind when asked what I miss about home, the immediately response would be food related and mine would be “Char Kway Teow”!
So what is Char Kway Teow? It’s basically flat rice noodles, stir fried in a large hot smoking wok with minced garlic, bean sprouts, spring onions, cockles, sliced Chinese sausages and a good lashing of sweet black soya sauce and pork lard. I like mine with lots of sambal (chilli) for that lip-burning sensation.Now where Char Kway Teow is concerned, it has to be cooked in its traditional, original recipe. I don’t believe in using substitutes or eating a “healthier” version. Either one eats it or not.
So, for a really good Char Kway Teow, it has to be pork lard with bits of crunchy pork rind. Not vegetable oil. That’s what gives it its lip-smacking aroma.
One may come across a variation called Penang Char Kway Teow. It’s similar except that it has lots more bean sprouts (considered “healthier”, if one MUST go down that route).
Another favourite of mine is Hong Kong Fried Noodles. These are egg noodles, stir fried with sliced onions, bits of egg and Char Siew (Chinese Barbeque Pork), bean sprouts and lots of finely chopped fresh lettuce. Despite its name, it does not originate from Hong Kong because it is purely a Singapore concoction!
Interestingly enough, there is another dish called Singapore Fried Rice Noodles, which has its origins in Hong Kong. Singapore Fried Rice Noodles is basically fine rice noodles stir fried with sliced onions, spring onions, maybe some chicken or pork, and lots of curry powder.In Kuala Lumpur (Malaysia), they serve up a most amazing version of Fried Hokkien Noodles.
Flat thick yellow noodles are tossed in minced garlic, sliced fish cakes, bits of Chye Sum (green leafy vegetable), slices of marinated pork, some peeled prawns, a generous amount of good black soya sauce and loads of lard and crispy pork crackle. My 2 favourite stalls are found at Petaling Street, in the heart of Chinatown.The Singapore version looks alot tamer.
Called Fried Hokkien Prawn Noodles, it's pale creamy and yellow tangle of yellow hokkien noodles and thick rice noodles with bits of fatty pork, large prawns, sliced pieces of squid and minced garlic, is cooked in a rich prawn broth till the noodles are tender and have been infused with the tasty broth. Eaten with a special chilli sauce, a good plate of Fried Hokkien Prawn Noodles is worth the journey across town.One cannot help but be drawn to the rich yellow and coconuty aroma of the Singapore Laksa.
Thick white rice noodles with slices of fish cakes, bean sprouts, raw cockles (this should not be omitted!) and topped with finely sliced laksa leaves, swimming in a delicious livid yellow gravy with a spoonful of spicy red chilli sambal for that extra kick!I usually add 2 heaped teaspoons of the chili sambal for that calming burn to the tongue.
The Malaysians, of course, have their own version called Penang Laksa.
Quite different from the fiery cousin, the Penang version is soured with tamarind and fresh lime, topped with shreded pieces of sardines and a sprig of mint leaves.I’m not going to go into the history of noodles or talk about whether pasta or noodles came first.You can read all about it at these very informative websites:
http://en.wikipedia.org/wiki/Noodles
http://news.nationalgeographic.com/news/2005/10/1012_051012_chinese_noodles.html
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