Comments on: Char Kuey Teow (炒粿條/Penang Fried Flat Noodles)

By: Chris

Chris — Sat, 11 May 2013 14:07:40 +0000

Thumbs up for this recipe – one of my make at home favorites on our cast iron wok – thanks so much for this insight. It will always be difficult to get the hawker/ restaurant wok hei unless one is kitted out with the high pressure burner – though you can still get good results at home but it has to be gas on full blast. A conventional home gas burner does about 3000 BTU (heat units) some not even that. Looking at the hawker setups they probably do 20,000-40,000 BTU and I know Restaraunt burners do 60,000-90,000 BTU and higher – what a gas bill. We have a Rambo burner ($240) that does 20,000 BTU but we cook outside.

By: Are New Yorkers ready to eat tripe? | Diary of an ABC Foodie

Are New Yorkers ready to eat tripe? | Diary of an ABC Foodie — Thu, 04 Apr 2013 09:16:13 +0000

[...] difficult to get people to try other things beyond char kway teow or roti canai, he [...]

By: Malaysia (continued): Three People, Two Islands | twotravelaholics

Malaysia (continued): Three People, Two Islands | twotravelaholics — Mon, 01 Apr 2013 13:19:39 +0000

[...] surrounded by Asian hawker stalls. Smoke rising from firing a wok filled with oil. The smell of char kuey teow in the air… Uh, heaven! George Town was really enjoyable to explore, but it is so small that [...]

By: ABC Foodie Eats: Penang Char Kway Teow | Diary of an ABC Foodie

ABC Foodie Eats: Penang Char Kway Teow | Diary of an ABC Foodie — Mon, 01 Apr 2013 10:01:20 +0000

[...] we visited Penang as children, Mom would make a beeline for the char kway teow stall; damn it, we were gonna get some of these [...]

By: Nina

Nina — Thu, 21 Mar 2013 02:59:19 +0000

I reside in Sydney and a restaurant chain here serves PAD THAI on their menu. The only problem is, their so-called PAD THAI is obviously CHAR KUEY TEOW and NOT PAD THAT! (I guess they did this switch because it’a a lot easier for Aussies to pronounce pad thai over char kwey teow. Lol) They are clearly miseducating the Aussies, but admittedly, they do make a very yummy and close to authentic char kwey teow. It even has that distinct wok hei flavor. :D

By: Michelle

Michelle — Sun, 10 Mar 2013 23:36:52 +0000

Made this for dinner! My boyfriend and I both think it tastes really close to what we have back home! It’s even better than Chinese restaurant ones! Thanks for this :) it tastes like home, just that it’s in London!

By: Arnab Paul

Arnab Paul — Sat, 12 Jan 2013 05:48:43 +0000

Excellent recipe. Thank You for sharing. The dish came out really good. This is one of my favorite dishes.
I used some local squid instead of the cockles.

By: cwk

cwk — Sat, 01 Dec 2012 04:03:01 +0000

Hi Gwai Lo,
I’m going to penang soon, can pinpoint actual location of the google man u mentioned?

By: Char kuey teow, I miss you « fifty degrees of separation

Char kuey teow, I miss you « fifty degrees of separation — Wed, 28 Nov 2012 01:03:30 +0000

[...] I was up till the wee hours, working, and my rumbling tummy made me think of the amazing food back in Malaysia. Penang assam laksa, Ipoh hor fun, beef rendang, and my absolute favourite dish, the one I always go back to… char kuey teow. [...]

By: Gwai Lo

Gwai Lo — Thu, 22 Nov 2012 18:17:52 +0000

The best Char Kway Teow comes from goggle man on Lorong Selamat.