炒粿条

炒粿条
是新加坡驰名街食
和海南鸡饭、肉骨茶、
肉脞麵、鱼圆面、虾面、
云吞面、 叻沙等
都是狮城的招牌
小贩美食

高炉热镬，镬光铲影
翻云覆雨，掀天掘地
巧手匠心，炒功镬气
金蛋裹面，赢来
腊肠、鱼饼、豆芽、甜酱油
最后来个生蛤
食客便等来了绝世美味😋

不加甜酱油，也行
那便是白粿条
镬气、香味
黑白两条，各有千秋！
我还是喜欢黑粿条
加蛤，就一个蛋
正宗古早味！

猪油渣
纯粹主义者的天堂！
搓碎成大小沙粒
在粿条面里翻炒
简直神来之笔！
添加质地、口感、鲜味
吃了，此生无悔！

c.h.e.f andy

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published on 26.1.2025

my english translation 👇

Char Kway Teow

char kway teow is one of Singapore’s most iconic street foods
alongside hainanese chicken rice, bak kut teh
minced meat noodles, fishball noodles, prawn noodles
wonton noodles, laksa, and more
these dishes are among the signature
Lion City’s hawker cuisine

over roaring flames, with a searing wok
the spatula dances as the wok gleams and flashes
tossing, turning, flipping, creating culinary storms
with skillful hands and craftsman’s devotion
the art of stir-frying brings forth superb “wok hei”
golden egg-coated noodles, enhanced by
chinese sausage, fish cakes, bean sprouts, and sweet soy sauce
and finally, raw cockles—
a heavenly delicacy awaits the eager diner😋

skip the sweet soy sauce? for sure
that gives you white kway teow
the “wok hei”, the aroma—
both black and white char kuay teow have their own charm!
but I still prefer black kway teow
top-up more cockles and just one egg—
the authentic old-school flavor!

and the pork lard
a purist’s paradise!
crushed into grainy bits
stir-fried with the noodles
it’s a stroke of genius!
adding texture, richness, and umami
one bite, and life feels complete, no regrets!