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.
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