 Char Koay Teow
Koay teow is a fresh white flat noodle made of rice flour. It is
available in flat sheets which are cut into strip and very often
used in Chinese dishes. It is also known in Kelantan
laksa.
The most common way to prepare koay teow is frying,
and there are various ways of making this noodle delicious.
The Chinese often fry teow teow with prawns / squids
/ cockles / chicken / beef, with beansprouts and lots of pounded
garlic. For garnishing, they will use light and thick soya sauce to
make the dish looks slightly 'dark'.
The Malay and Indian methods would call for more
chilies, dried chilies, and lots of eggs.
You can get this dish in most of the restaurants, but
please remember that every race in Malaysia gives their own unique
taste to this noodle.
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