Char Kway Teow is a very popular hawker/street food in Singapore. To find Char Kway Teow wrapped in Opeh (Areca) Leaf (Betel Nut Leaf) as a takeaway or to-go is rather rare these days.
Similar to Otak-Otak wrapped in Banana Leaves or Coconut Rice cooked with Pandan Leaves, using Opeh Leaf (Betel Nut Leaf) as a food wrap must be doing good to Char Kway Teow in terms of retaining aroma, warmth, or moisture. Maybe eco-friendly too? I don't know. I wonder if we are hurting the Betel Nut Tree population.
Significantly characterized by the use of dark sweet sauce, the Singapore Char Kway Teow is different from Penang's Char Kuey Teow.
This is LaoFuZi* Char Kway Teow (老夫子*炒果条) @ Old Airport Road, Kallang, Singapore
A simplified version with just bean sprouts and green onions makes a breakfast Char Kuey Teow, just the way Ju - The Little Teochew, does it.
Using natural leaves is definitely better than plastic lined paper like this:
*Oh, I used to be a big fan of 老夫子(Old Master Q) comics. One of my teachers used to keep those old comic magazines of Old Master Q and I enjoy reading them. Sad to say, I don't have any favorite comics now, as an adult. Do you enjoy comics when you were younger and now as an adult?
Tag: char kuey teow, street food, flat rice noodles
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