why char kway teow...
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has to be cooked with see hum? why not other shellfish like oyster, tua tau, clam, scallop or mussels? or other seafood like shrimp or sotong...
why why why leh??
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why u must ask such qns?
cant u just eat it?
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cuz see hum cheapest.
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because it goes well with it. if its lobster, the taste will be different.
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cos mee siam taste nice with hum so why not?
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dont u knw wat is the meaning of char kuai tiao
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its like using truffle egg to make 'or luah'.....
i did try it once and it was damn good!!!
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Why are you called Stooky and not Spooky ??Originally posted by Stooky:has to be cooked with see hum? why not other shellfish like oyster, tua tau, clam, scallop or mussels? or other seafood like shrimp or sotong...
why why why leh??
why why why leh?? -
not happy then ask for mai hum lor
then go home and add whatever else you like to it -
if it tastes ok then i have no issues
with other shell fish -
Its like that one wat..
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its like that one what.
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I like it with hum. 'Sang hum'.
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why don't u ask why char kuay teow muz put the soy sauce? why muz use kuay teow and not horfun noodle? why u wanna eat char kuayteow?
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cos it was originally sold by fishermen which include cockle catchers who part timed as hawkers when it first came about loh
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hum nice
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go ask the hawker seeling, and tell us whyOriginally posted by Stooky:has to be cooked with see hum? why not other shellfish like oyster, tua tau, clam, scallop or mussels? or other seafood like shrimp or sotong...
why why why leh?? 
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go ask the hawker selling, and tell us whyOriginally posted by Stooky:has to be cooked with see hum? why not other shellfish like oyster, tua tau, clam, scallop or mussels? or other seafood like shrimp or sotong...
why why why leh?? -
if i not wrong... muslims cannot take cockles as they are not halai...Originally posted by kaobeikaobu:cos mee siam taste nice with hum so why not?
can any malays explain? -
pct is right
"Char kway teow, literally "fried flat noodles", is a popular noodle dish in Malaysia and Singapore. It is made from flat rice noodles (called shahefen or hefen in Chinese) fried over very high heat with light and dark soy sauce, chilli, prawns, c0ckles, egg, bean sprouts and Chinese chives. Sometimes slices of Chinese sausage and fish cake are added. It is fried in pork fat, with crisp croutons of pork lard, which give it its characteristic taste.
Char kway teow has a reputation of being unhealthy due to its 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 c0ckle-gatherers who doubled up as char kway teow sellers in the evening to supplement their income."
fr wiki