{"id":1737,"date":"2015-09-14T07:15:47","date_gmt":"2015-09-14T05:15:47","guid":{"rendered":"https:\/\/ingmar.app\/blog\/?p=1737"},"modified":"2021-01-01T17:06:16","modified_gmt":"2021-01-01T16:06:16","slug":"recipe-the-national-dish-of-malaysia-char-koay-teow","status":"publish","type":"post","link":"https:\/\/ingmar.app\/blog\/recipe-the-national-dish-of-malaysia-char-koay-teow\/","title":{"rendered":"Recipe: The national dish of Malaysia – Char Koay Teow"},"content":{"rendered":"

\"The<\/a> The national dish of Malaysia\u00a0is Char Koay Teow.<\/strong> Why not make this dish made of fried flat rice noodles with bean sprouts, prawns and chili paste\u00a0on September 16\u00a0when Malaysia\u00a0celebrates Malaysia\u00a0day. Here\u2019s what our country chef Jin Teong Ong<\/em> says about the national dish of Malaysia:<\/p>\n

This is a Penang version of Char Koay Teow which should definitely be enjoyed when in Malaysia. The thin flat rice noodles are stir-fried in individual portions in a very hot pan or wok to get an optimised flavour \u2013 what the Cantonese call \u201dwok-hei\u201d (the breath of the wok). The Penang Char Koay Teow is different from that of the rest of Malaysia or Singapore in that it doesn\u2019t use sweet sauce, each portion is fried separately and the noodles are thinner. Traditionally duck eggs are used.<\/p><\/blockquote>\n

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Recipe: The national dish of Malaysia - Char Koay Teow<\/h2>\n
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Cook Time <\/span>30<\/span> mins<\/span><\/span><\/div>
Total Time <\/span>30<\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Main Course, Main Dish<\/span><\/div>
Cuisine <\/span>Asian<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>4<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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