We’re eating…Singapore-style Char Kway Teow

Introducing…the sweet soy sauce!! Most of us should be familiar with the common soy sauce and it’s darker version – well, the dark soy sauce. But sweet soy sauce? Sweet soy sauce is basically a sweetened version of the dark soy sauce, which is an enriched version of normal soy sauce. That is to say, sweet soy sauce is pretty darn flavourful! Different cuisines have variations of the sweet soy sauce, for example kecap manis from Indonesia and the Thai si eww waan seen above.

Now for the main course – Char Kway Teow (stir-fried flat rice noodles).

The more well-known version of Char Kway Teow is the one from Penang, Malaysia. But we’re eating the Singapore version, which is generally the same as the Penang one, only a little darker and more heavily seasoned with…sweet soy sauce!! (hey, the earlier introduction serves a purpose.) The taste of Singapore-style Char Kway Teow comes primarily from four ingredients – sweet soy sauce (of course!), lup cheong (Chinese sausage), hum (fresh bloody, succulent cockles), and last but not least, lard. We used the Thai sweet soy sauce for the dish, which tastes close enough to the sweet soy sauce back in Singapore, and lup cheong was supplied from phangchewfat’s personal stash. Our Char Kway Teow had to go without the cockles and lard though, and the result was something that looked like Char Kway Teow, but tasted kinda bare in comparison to the ones that we were used to eating back in Singapore. It was still alright, thanks to our dear sweet soy sauce.

Posted by #chubkaichun

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