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''Char kway teow'', literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Singapore, Brunei and Indonesia.〔 The dish is considered a national favourite in Malaysia and Singapore. It is made from flat rice noodles (河粉 ''hé fěn'' in Chinese) or kway teow (粿条 ''guǒ tiáo'' in Chinese) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled blood cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients. ''Char kway teow'' is traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate. ''Char kway teow'' has a reputation of being unhealthy due to its high saturated fat content. However, when the dish was first invented, it was mainly served to labourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled as ''char kway teow'' hawkers in the evening to supplement their income. ==Etymology== The term "''char kway teow''" is a transliteration of the Chinese characters 炒粿條, pronounced ''chhá-kóe-tiâu''? in Min Nan (also known as Hokkien). The word ''kóe-tiâu'' (literally meaning "ricecake strips") generally refers to flat rice noodles, which are the usual ingredient in West Malaysia and Singapore. In East Malaysia, on the other hand, actual sliced ricecake strips are used to make this dish. In popular transliterations, there is no fixed way of spelling ''chhá-kóe-tiâu'', and many variants can be found: e.g., "char kueh teow", "char kueh tiao", etc. Owing to the dish's popularity and spread to Cantonese-speaking areas, the term "''char kway teow''" has been corrupted into "炒貴刁" in Cantonese. This is pronounced as ''caau2 gwai3 diu1''? in Cantonese and ''cháo guìdiāo'' ? in Mandarin. The term "貴 刁" has no real meaning, but its pronunciation in Cantonese and Mandarin is similar to "粿條" in Min Nan. In Hong Kong, "''char kway teow''" is often known as "Penang ''char kway teow''" (檳城炒粿條 or 檳城炒貴刁). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Char kway teow」の詳細全文を読む スポンサード リンク
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