Char Kuey Teow is one of Penang’s most recognizable street-food dishes, renowned internationally for its distinct wok hei (the ‘breath of the wok’) aroma and deep, savoury flavour. Its name derives from the Hokkien term chhá-kóe-tiâu, which literally translates to ‘stir-fried flat rice noodles’. The dish is believed to have its roots in Chaozhou, located in China’s Guangdong Province. Typically, the flat rice noodles, which are about one centimeter in width, are stir-fried over high heat with dark soy sauce, chili paste, prawns, blood cockles, egg, bean sprouts, and Chinese chives

The history of Char Kuey Teow can be traced back to the 19th century with the arrival of Teochew and Hokkien immigrants from China, who migrated to the Malay Peninsula in the late 19th and early 20th centuries. The earliest versions of char kuey teow were relatively simple, but the dish underwent significant local adaptation and cooking refinement upon its introduction to Penang. Pork was often replaced or supplemented with seafood like prawns and cockles to suit local tastes. Historically, pork lard was essential for the aroma, but many modern versions use vegetable oil to be inclusive. The most critical element is the hawker's skill in controlling the fire (using charcoal traditionally) to achieve wok hei, which is the charred, smoky essence that defines the dish.

In the mid-20th century, it was a staple for laborers, where its high fat content and low cost made it an excellent energy source. It was commonly sold by fishermen and cockle-gatherers in the evenings. Today, it has evolved from "laborer's food" to Penang's soul food. A good plate is judged by specific criteria where the flat rice noodles must be unbroken and coated evenly, cockles should be juicy (not overcooked), and the bean sprouts must remain crunchy. Nowadays, many stalls wrap their char kuey teow is normally wrapped with a banana leaf, tying it up into a conical shape with a grass string

Additional Note: A popular premium variation in Penang involves using duck egg instead of chicken egg, which adds a creamier, richer texture to the noodles.

Foto 2: Char Kuey Teow

Sumber: Personal gallery Tan Jee Jin