Char Kway Teow (炒果条)

Together with oyster omelette, char kway teow reminds me of the street operas in Singapore. 做大戏。I am not a fan of char kway teow from young, but my sister is. So we get to eat this pretty often. I like the oyster omelette a lot more.

So, unlike most Singaporeans, I did not eat char kway teow most of my growing up years, until I got married, and my husband would drag me to all sorts of places to try this dish. Hm… all I can think of is the amount of lard in it.

Having said that, I do appreciate that it really tastes good, and is such an important part of Singapore. Most people would miss this dish when they are out of the country for too long. I happen to just cook it for my children whenever I wanted to. It is an easy dish to cook. The trick is to use really hot oil, and break the noodles into smaller pieces if possible. The eggs must also be broken.

In these picture, my son made the char kway teow. He doesn’t eat eggs, so you cannot see the eggs. Pity. But when you cook, just crack them in. It is wonderful!