If you love Asian food, Char Kuey Teow, a famous and very popular Malaysian street food is heavenly. Once you’ve tried it, you’ll crave it and dream about it. Its heady aroma, spicy complex flavors and textures are downright addictive. It doesn’t matter how many times you eat it, you’ll want MORE, it’s that good.
My mom used to make Char Kuey Teow on special occasions and it became one of my family’s all time favorite dishes. Today is one of those special occasions because it would have been my mom’s 90th and I wouldn’t be teaching wok cooking if it weren’t for her!
I didn’t make the Char Kuey Teow in this post, I was acting as sous chef for my sister so I could watch, take photos, shoot videos and learn all the secrets to share with you! It’s a lot of work but with 3 sisters prepping, it’s not as intimidating, so invite your family and friends to lessen the load, it’s always much more fun cooking together.
If you follow these tips, you’ll get a better chance of success! It’s the same approach I teach in wok cooking…
1. use good, fresh ingredients
2. use a well seasoned, lightweight cast iron wok for better wok hei (high heat) Otherwise, a cast iron skillet but definitely NOT nonstick because it can’t withstand high heat required to make this dish!
3. high heat is ESSENTIAL, preferably gas not electric…
- so the noodles don’t stick and get all goopy
- to get that wonderful umami flavor when soy sauce hits the heat
4. Make small batches, the smaller the better the results. In Penang, they make enough for only one person at a time and it’s perfect every time!
Visit Char Kuey Teow Pork Jerky for tips and substitutions which are all part of being a Wok Star and my mom would have approved, she used to do that too and no one was the wiser. Make Char Kuey Teow your memory anchor for good times and I would love to hear how your dish turns out?
Char Kuey Teow was a perfect fit for this month’s Let’s Lunch theme for a summer dish from our childhood memories. Whenever I eat this dish, all my childhood memories start flooding back, like my family at the beach or at a picnic and having a fantastic time. But my best and favorite memory is of cooking with my sisters and mom, giggling and having a blast!
Let’s Lunch is a monthly virtual gathering of foodies from all over the world and take turns hosting with a theme. Anyone can join, just use #letslunch on twitter and someone will reach out to you or leave a comment below. Check out other Let’s Lunchers’ posts, they’re always an interesting read…
Betty Ann‘s Suam Na Mais (Corn Soup with Shrimp and Spinach) at Asian in America
Eleanor‘s Mom’s Malaysian Char Kuey Teow at Wok Star
Grace‘s Mung Bean Popsicles at HapaMama
Karen‘s Watermelon Salt Water Taffy at GeoFooding
Linda‘s Auntie Number One’s Fresh Peach Ice-Cream at Spicebox Travels
Lisa‘s Aunty Myrna’s Cabbage Rolls at Monday Morning Cooking Club