Salam 1 Malaysia..hahaha..intro yang best....ala-ala Guru Besar plak..huhuhu
saje jer entry ni, tibe2, terfikir tentang char kueh teow..memang best and fav. aku and suami...dan disebabkan fav aku, so aku pun pegi la mencari perencahnyer..and jumpe la...kalau ada yang nak membeli perencah ini, boleh lah menghubungi aku melalu sms or email..hehehe..perencahnya memang sedap..and sangat simple untuk membuatnya....so kita tak payah g kedai dah dengan anak yang semakin berderet, masak jer kat umah, and makan 1 Family..lagi best......
ok kat sini, aku masukkan sedikit maklumat yang aku ambil dari http://en.wikipedia.org/wiki/Main_Page untuk makluman sahaja....ok la....
see u soon....
Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in
Malaysia,
Indonesia,
Brunei and
Singapore. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at
hawker stalls especially in
Penang, Malaysia.
It is made from
flat rice noodles (河粉
hé fěn in
Mandarin Chinese) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark
soy sauce,
chilli, a small quantity of
belachan, whole
prawns, deshelled
cockles,
bean sprouts and chopped
Chinese chives. The dish may commonly be stir-fried with egg, slices of
Chinese sausage and
fishcake, and less commonly with other ingredients.
Char kway teow is traditionally stir-fried in
pork fat, with crisp croutons of pork
lard, and commonly served on a piece of banana leaf on a plate.
Char kway teow has a reputation of being unhealthy due to its high
saturated fat content. However, when the dish was first invented, it was mainly served to
labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of
energy and
nutrients. When the dish was first served, it was often sold by
fishermen,
farmers and cockle-gatherers who doubled as
char kway teow hawkers in the evening to supplement their income.
