Kway Teow (Flat rice noodle)
Cockles, bean sprouts, egg
Available at some
Traditionally Char kway teow’s cooked in pork fat as its oil and with pieces of crisp croutons of pork lard into it; this rich fat content was due to the fact that the dish was initially invented for those laborers who indeed need a lot of energy replacement.
As the concern for healthier eating arises, nowadays, Char Kway Teow is fried in ordinary cooking oil instead and the pork crouton’s lesser to be included into the dishes. Different states in Malaysia has its own version of Char Kway Teow, the most famous being the Penang style Char Kway Teow which has even been brought into Hong Kong, and thus the Char Kway Teow in Hong Kong is quite commonly been called “Penang Char Kway Teow”, indicating its places of origin.