Michelin ‘Bib Gourmand’ Char Kway Teow 炒粿条

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

炒㷄条 Char Kway Teow

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。