Penang Char Koay Teow

Char Koay Teow is a Penang hawker dish of flat rice noodles stir fried with prawns, eggs (mostly chicken but some times duck), bean sprouts and chives (koo chye). Cockles are often added. Chilli is another optional ingredient. The rice noodles, called koay teow, are stir fried in pork fat, and crisp pieces of pork lard, called bak yew phok, is considered a delicacy by many.

Char Koay Teow had its origins among the labourer class. Due to its high fat content, it was a cheap source of energy among the working class. Today, however, Char Koay Teow is accepted as a dish for all classes of the community, and some of the most famous Char Koay Teow stalls are literally dishing it out at premium prices.

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*Original Text derived from HERE
*Displayed pictures are web sourced