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- Q5073693 abstract "Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia. The dish is considered a national favourite in Malaysia and Singapore.It is made from flat rice noodles (河粉 hé fěn in Chinese) or kway teow (粿条 guǒ tiáo in 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 blood cockles, bean sprouts and chopped Chinese chives. The dish is commonly 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. In Penang, Char kway teow 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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- Q5073693 ingredientName "Shahe fen, light and darksoy sauce,chilli,belachan, wholeprawns, deshelledblood cockles,bean sprouts,Chinese chives".
- Q5073693 thumbnail Charkwayteow.JPG?width=300.
- Q5073693 type Q192874.
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- Q5073693 country "Malaysia and Singapore".
- Q5073693 mainIngredient "Shahe fen, light and dark soy sauce, chilli, belachan, whole prawns, deshelled blood cockles, bean sprouts, Chinese chives".
- Q5073693 name "Char kway teow".
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- Q5073693 comment "Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia.".
- Q5073693 label "Char kway teow".
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- Q5073693 name "Char kway teow".