3LayeredTummy


Fried Flat Noodles
April 13, 2009, 8:01 am
Filed under: Chinese

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Char Kway Teow, which literally means “fried flat noodles”, is one of the most loved hawker dishes in Singapore. The crisp croutons of fried pork lard is what gives it its characteristic flavor. But due to its high fat content, Char Kway Teow has a reputation of being an unhealthy dish. To cater to the growing pool of health conscious Singaporeans, some hawkers have minimized the addition of oil while others substitute pork lard with Ikan Bilis and leafy greens instead.

Thankfully, i do not have frequent occasional cravings for CKT. Its something i can live without and as far as i can remember, its been a good 6 months since i last had this plate of CKT from Margaret Drive’s FC.

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The queue is and will always be there. Wait time that evening was approximately 45 minutes to an hour. But in the mentality of most Singaporeans, if there’s a queue, it has to be something good right? And yes, this was good, wickedly good.

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What makes Hai Kee my preferred choice over Hillstreet’s CKT and many others is the fact that their noodles aren’t laden with oil. Some like it “wet” and moist while i prefer mine to be drier, less oily. I don’t eat cockles but the fried eggs and lup cheong is enough to please my palates. Dark sauce is also used and this is what gives this plate of CKT its sweetness.

The generous addition of pork lard is also greatly appreciated. I’m glad i joined the queue and probably, in another 6 more months, i’ll be back for another round of Hai Kee’s CKT!

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1 Comment so far
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you need motivation to blog more! heh

Comment by ladyironchef




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