I had blogged for several months but never feature the famous Char Koay Teow. The reason is because I cannot tolerate eating Char Koay Teow!
I don’t know if this is a blessing or what. If I want to eat Char Koay Teow, then I have to wait for an opportunity when my husband agree to help me finish half of the portion. He also cannot tolerate a full plate. If we ate the full plate, most probably we will end up feeling sick and very uncomfortable.
Probably, as our body ages, it knows that it is not something we should be eating so often. Hence, it rejects!
Therefore, if you enjoy Char Koay Teow, eat them NOW! Before your body rejects it! Hahaha.
Currently, there are many Char Koay Teow stalls in Penang that cater to different tastes. Some people like their CKT fried very dark, i.e. with some burnt koay teow. Then, some like it a bit damp. Many people judge their CKT by the size, number and freshness of the prawns. Some insist that CKT only tastes good with duck eggs.
Some hawkers are now using vegetable oil which somehow doesn’t taste as good as the traditional lard. Hawkers who use charcoal fire seems to dish out better CKT. You can see the crackling charcoal and the sparks flying. Some leapt into the wok, giving the CKT extra flavour. Of course, good CKT must be dished up on a plate lined with banana leaves.
Ahh…there is so much that can be written about CKT. In fact, over at the Malaysian Blogger’s forum, someone even have an ode to CKT! Isn’t that special?
I will not review the best Char Koay Teow in this posting. Not yet. If you enjoy this photo, you can log on to my Flickr account and see a full size CKT photo. (just click double click on the photo) Yeah, it covers your whole computer screen! Feel free to save it as your desktop!
Let me find some Malay Koay Teow kerang to feature next time. Meantime, drools….