Tag Archives: 炒粿条

Michelin ‘Bib Gourmand’ Char Kway Teow 炒粿条

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炒粿条不难，但好吃要有：

  1. 火候，用大炭火炒有锅气 (Wok Hei)
  2. 酱料用黑甜酱
  3. 油有脆猪渣 Pork Lard［*］
  4. 辣椒酱
  5. 鸡蛋 ［**］
  6. 蚌 （血蛤 Cockles）或 腊肠 & 虾仁
  7. 菜：豆芽＆韭菜 Chives 或 菜心 Chye Sim［＃］

［*］：小心 脆猪渣 ‘ TG’ (三甘油脂) 太高，会脑血管阻塞发生’TIA’ (小中风) 。少吃为妙！

［**］：50s年代儿时在乡下，顾客可以提供自家农场母鸡生的鲜蛋。

［＃］：新加坡50s年代的原版本用韭菜，特别香。后来因韭菜性辛辣使伤口难痊愈, 常打斗受伤的＂黄牛党＂流氓吃免费“霸王餐”时，强要求用菜心代替至今。马来西亚还是保留传统的韭菜。

家庭式健康炒粿条：少油少胆固醇

家庭式健康无猪油炒粿条 Healthy Home Cook “Sans Pork Lard” Fried Kueh Teow

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This Fried Kueh Teow, known locally in Singapore, Malaysia and Thailand as the “Char Kueh Teow” (炒粿条), is one of the top 3 signature dishes in Singapore (Unesco-to-be) Hawker Food (the other 2 dishes are Hainanese Chicken, Curry Fish Head).

For the cholestoral-conscious diners, I have modified the dish to replace some ingredients with more healthy substitutes. The cooking steps are still the same as shown in this excellent video.

Possible Ingredient Substitutes: chives by caisim (菜心) ，Chinese sausage (腊肠) by clams (血蛤) 。

It is best to cook each plate one by one, serve fresh and hot to enjoy immediarely !

My home cook healthy version of Fried Kueh Teow (with minimum ingredients: no sausage, pork lard, fish cake, prawns, add roasted pork, cherry tomatoes, caisim 菜心) :

炒㷄条 Char Kway Teow

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Singapore Char Kway Teow no longer uses Chives (韭菜) now, replaced by Chai Sim (菜心) – that was related to the history in 1950s/60s when gangsters used to frequent these stalls without paying (吃霸王餐), who demanded the hawkers to cook without chives – as chives are not good for their wound healing after gang fights.

芙蓉(全麦)粿条 Foo Yong Kway Teow:

Tip: 镬气 (Wok Hei) – 撒酱料在镬(锅)沿(edge), 不是食物(粿条)里。

新加坡炒粿条不放韭菜的缘故

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新加坡殖民期时代, 流氓专向小贩收保护费, 吃免费霸王餐, 不让炒粿条放韭菜(\jiu-cai, chive)。 原来流氓打斗常受伤, 不宜吃辛辣的食物。从此新加坡的炒粿条不放韭菜。

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注意为何要标明 “左手炒粿条”?

因为右手较有力, 可以翻锅, 左手同时炒, 粿条受热均匀才好吃。

以后买粿条, 只光顾 “左手炒粿条”的小贩摊 !

新加坡炒粿条寻根

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美食寻根ⅡFood Hometown 2 新加坡炒粿条 Char KwayTeow 周初明 Chew Chor Meng (潮州人 Teochew):

中国人是天才”吃”的专家, 尤其是中国男人生下来就有煮菜的潜基因。

十世纪中国宋朝发明了炒锅(wok)和省薪(less fuel)快炒(Stir Fry)的功夫, 被13世纪的蒙古军带上马背, 驰骋欧亚大草原, 随地充饥填腹, 催马再战, 快速行军, 吓坏欧洲骑士。

沿海南方人飘洋过番到星马, 学马来人, 印度人, 娘惹的烹饪, 发明了特殊的南洋美食。

新加坡炒粿条是本地潮州人的发明, 名列本地三大佳肴 — 海南鸡饭, 印度咖喱鱼头, 炒粿条。

中国潮州原产地的炒粿条就是本地的河粉: 没有蚶, 没有黑甜酱 (那是向福建薄饼借来的)。

中国潮州人家里炒粿条, 就像北方人包饺子那样隆重。