Chaukuotiu ( cant. Trade. 炒 粿 條 , yale : chaau2gwo2tiu4 ) - a dish of Malay and Singapore cuisine from noodles. It is of Chinese origin, but in these countries it is considered national and is very popular as street food [1] . There are several regional options.
The main ingredient for cooking is Chinese noodle 1 cm thick or (in northern Malaysia) 0.5 cm, which is fried at very high temperature ( sty fry ). Other ingredients in the preparation are light and dark soy sauce , chili sauce, oyster sauce , shrimp paste , whole shrimp , clam pulp, green bean sprouts, chopped Chinese onions .
The dish is also often served with eggs, sliced, Chinese sausage or fish cakes and other ingredients. Traditionally, chaukuotiu is fried in pork fat with crispy slices of lard and served on a plate with banana leaves. The addition of sweet soy sauce and shrimp paste are characteristic of the Singapore version of the dish.
It is believed that the dish was invented in the XIX century by Chinese immigrants. Originally served as a regular snack among laborers, for whom, due to its high fat content and low cost, it was an optimal source of nutrient replenishment. This dish was often traded by fishermen and shellfish collectors who cooked it in the evenings after a working day and sold it from street stalls. Due to its high fat content, chaukuotiu in modern Malaysia and Singapore has a reputation for junk food [2] .
Notes
- ↑ Singaporean street food: Char kway teow (stir-fried rice noodles) unopened) link not available) . Date of treatment September 2, 2014. Archived October 23, 2014.
- ↑ The Devil Eats Char Kway Teow (link not available) . Date of treatment September 2, 2014. Archived September 24, 2015.