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Char Kuey Teow (direct translated to “stir-fried rice cake strips”) originates from Chaozhou (also known as Teochew), and this dish has followed the people to Malaysia, thus making this dish an iconic Malaysian food. In most hawker centers and food stalls in West Malaysia, you will be able to find Char Kuey Teow. In Kuala Lumpur, if you would like to get the best there is, you can find it right at Jalan Imbi Hawker Stalls!

The dish puts together rice cake strips and yellow noodles, with a combination of dark soy sauce, egg, bean sprouts, prawns, cockles, fish cakes and chili paste, into a hot work for a stir fry on high fire. The secret to good Char Kuey Teow is the “wok heat”, where the noodles do not turn starchy, and each strip/noodle is coated with dark soy sauce and chili paste. When stir fried in the right temperature or “wok heat”, the noodles are able to elevate the sauce flavours.

This Teochew Char Kuey Teow stall has been operating for over 50 years, and right now the stall is being run by the founder’s daughter, where the taste remains the same. The stalls at Jalan Imbi opens daily from 5pm onwards, and if you are hunting for food here, you can do what the locals do – slurp down your Char Kuey Teow on a bench right at the stall.

炒粿條是源自於潮州,隨著潮州祖先越洋來到馬來西亞,炒粿條成為了馬來西亞具代表性的美食之一。在馬來半島各處的茶餐室和路邊攤都能吃到炒粿條。但是想要在吉隆坡吃到最有道地味道的炒粿條,你可以在燕美路小販中心吃到!

粿條片和黃面加入黑醬油,雞蛋,豆芽,蝦子,血蚶,魚餅和辣椒醬,大火炒製。炒粿條好吃的關鍵在“鍋氣”,麵條不沾黏,黑醬油和辣椒醬均勻包圍每一條面上,麵條的溫度足以提升拌炒醬料的味道。

這家炒粿條已有超過50年的歷史,目前由女兒來接管面檔,但是味道依然不變。每天5點開始,燕美路小販中心就開始繁忙起來,如果你來到燕美路,不妨來此體驗道地人板著凳子在大排檔品嚐吉隆玻著名炒粿條。

燕美路小販中心 / Jalan Imbi Hawker Stalls

📍 Jalan Barat, Off Jalan Imbi, 55100 Kuala Lumpur

⏰5pm – 11pm

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