Penang Char Kway Teow
Dinner @ "娘惹情", a place selling Nonya style food in Shanghai with a local friend.
"Char" means Wok Stir-Fried; "Kway Teow" a type of flattened rice noodles, and Penang is a state of Malaysia. This is not Nonya food but it is a famous Malaysian staple.
Singapore Char Kway Teow is usually blacker and sweeter, from the favoured usage of sweet dark soysauce. The Penang style, as the risk of being labelled a 'traitor', is my favoured version, stir-fried, relying on just light soysauce and some fish sauce. It is more savoury and personally, I think it comes with more 'ooomph!' compared to the Singaporean version.
The version here appeared darker than the real McCoy but surprisingly arrived with good "Wok Hei", meaning the rich aroma of a well heated wok with oil. This is always a welcome sign of a good wok stir-fry. It was very tasty, well balanced and the plate was polished off with gusto.
Penang Char Kway Teow
Dinner @ "娘惹情", a place selling Nonya style food in Shanghai with a local friend.
"Char" means Wok Stir-Fried; "Kway Teow" a type of flattened rice noodles, and Penang is a state of Malaysia. This is not Nonya food but it is a famous Malaysian staple.
Singapore Char Kway Teow is usually blacker and sweeter, from the favoured usage of sweet dark soysauce. The Penang style, as the risk of being labelled a 'traitor', is my favoured version, stir-fried, relying on just light soysauce and some fish sauce. It is more savoury and personally, I think it comes with more 'ooomph!' compared to the Singaporean version.
The version here appeared darker than the real McCoy but surprisingly arrived with good "Wok Hei", meaning the rich aroma of a well heated wok with oil. This is always a welcome sign of a good wok stir-fry. It was very tasty, well balanced and the plate was polished off with gusto.