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Seafood Char Kuey Teow

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Char kuey teow or fried kway teow meaning stir-fried ricecake strips, is an extremely popular hawker or street food in Malaysia. It originated in South East Asia and is also very popular in Singapore, Brunei and Indonesia. The word “char” is adapted from Hokkien, a Chinese dialect which means “fried” and “kuey teow” is translated as “flat rice noodles”, the chief element for this dish. Fresh flat rice noodles are not gluten free as they normally have wheaten corn starch added.  Char kuey teow is normally stir-fried with chilli paste, prawns, cockles, bean sprouts, Chinese garlic chives, light and dark soy sauce and eggs. Frequently, Chinese sausages (lap cheong) and fishcakes are included to heighten the flavour. Customarily, char kway teow is cooked with pork fat together with crunchy croutons of pork lard and serves on top of a banana leaf on a plate. For my gluten free version, my ingredients are gluten free pad thai noodles (choose the wider type noodles, Erawan brand), king prawns, pipis, garlic chives, bean sprouts, eggs and stir-fried in sauce made with dark soy sauce, fish sauce, salt and sweet chilli sauce. This recipe is gluten free, dairy free, nut free and corn free.

Seafood Char Kuey Teow

Initially, Char Kuey teow was regarded as a humble food as it was created for labourers, farmers, fishermen and cockle collectors, who worked as hawkers at night to complement their income. The original dish has high saturated fat ingredients from pork fat and pork lard plus low budgets, making it an appealing and nutritious option for them. Nowadays, Char kuey teow has developed into a beloved hawker or street food and even served in chain restaurants in both Malaysia and Singapore. Other gastronomic varieties are cooked with king prawns, seafood, crab meat and duck eggs.

Gluten Free Seafood Char Kuey Teow

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