炒粿条 (Stir-Fried Beef Kway Teow)
The 'ancestor' of Singapore's "Char Kway Teow" - this is the version with beef.
The Kway Teow used was not as watery-smooth or thin as the Singapore's version, so it was a little more 'al dente' but the biggest difference was the generous serving of fresh greens, which had been replaced in the Singapore's version by slices of fish cake, slices of Chinese preserved sausage and blood clams.
While I prefer the taste of the evolved version back home, I actually do like the generous topping of fresh greens - there is only one store in Singapore that I know that does it this 'ancestral' way.
炒粿条 (Stir-Fried Beef Kway Teow)
The 'ancestor' of Singapore's "Char Kway Teow" - this is the version with beef.
The Kway Teow used was not as watery-smooth or thin as the Singapore's version, so it was a little more 'al dente' but the biggest difference was the generous serving of fresh greens, which had been replaced in the Singapore's version by slices of fish cake, slices of Chinese preserved sausage and blood clams.
While I prefer the taste of the evolved version back home, I actually do like the generous topping of fresh greens - there is only one store in Singapore that I know that does it this 'ancestral' way.