I got to know Tong Shin char kuey teow from Marcky. As I was craving for some delicious char kuey teow he gave me a link to a food review by another fellow blogger about this Tong Shin Cha Kuey Teow. Most reviews I found said that it's nice but to me, the best part was when I got to know that it's a non-halal; PORKIE!
I located the shop at Bandar Puteri like a few months back and yes, A FEW MONTHS back Finally, I've set the date to try the food. The place was spacious, simple decor and unpretentious. One could hardly miss all the large prints on their wall depicting reviews from many sources. As I was having char kuey teow cravings for quite awhile, I'm expecting it to be really good but I'm keeping myself in a neutral state of mind for now.
As breakfast was going to be char kuey teow, we opted for a hot cup of barley lime to help ease up on the fried and oily meal. The barley lime was spot on; feels like homemade. Barley was thick and the lime was giving it a good mix of sourness to perk you up.
There is quite a selection of char kuey teow to choose from; CKT with fried egg, prawns, cockles, lap cheong (chinese sausage) and a special version. I ordered a char kuey teow(large) with lap cheong while wifey ordered the char kuey teow special(small). When I asked the waiter what is the char kuey teow special all about, I couldn't really understand what he said but I think he meant "it has everything". As there were a few different char kuey teow on the menu, I assume everything would mean char keuy teow with eggs(does this make any sense?), prawns, cockles and lap cheong. I should have asked the boss huh? My bad but anyway, minor issue except for the price difference.
Fried Kuey Teow Special
Fried Kuey Teow with lap cheong
All I could say was WOW. Lots of lap cheong, 3 medium sized prawns and one of the most important ingredient of all.......
DELICIOUS FRIED PORK LARD
*caps/bold/bigger font size to highlight excitement*
Looking at the pictures above, you might not spot the difference between my order with my wifey's one right? I guess the only difference is the cockles UNLESS they mistakenly gave me prawns? But anyway, they tasted heavenly. I didn't check out the kitchen but it is said that Tong Shin char kuey teow style of cooking is by using a big wok heated by charcoal (take note of the large print out picture...you will see the boss in action). Wok Hei as some might call it.
Here is a snippet taken from wikipedia:
Wok hei (simplified Chinese: 镬气; traditional Chinese: 鑊氣; Jyutping: wok6 hei3; romanization based on Cantonese; and when literally translated into English, can be read as "Wok's air". The second character is qi in Mandarin, and thus wok hei is sometimes rendered as wok chi in Western cookbooks) is the flavour, tastes, and "essence" imparted by a hot wok on food during stir frying. It is particularly important for Chinese dishes requiring high heat for fragrance such as char kuay teow and beef chow fun.
To impart wok hei, the food must be cooked in a wok over a high flame while being stirred and tossed quickly. For this reason it requires cooking over an open flame rather than an electric stove. In practical terms, the flavour imparted by chemical compounds results from caramelization, Maillard reactions, and the partial combustion of oil that come from charring and searing of the food at very high heat in excess of 200 °C (392 °F). Aside from flavour, there is also the texture of the cooked items and smell involved that describes wok qi.
Basically, a cooking technique which will also help enhance the flavors of the food. Let's put the 'technical' part aside. Time to try the char kuey teow!
So happen that a cockle got wrapped around by a prawn
Both char kuey teow were similar except that mine wasn't cooked with any cockles. Flavors might be affected without the presence of cockles during the cooking process but hey, I'm sure it'll be minimal right? Prawns were excellent; succulent and springy texture is always good sign for freshness. De-shelling the prawns was also a plus point :D I hate handling prawns with chopsticks!
Generous amount of lap cheong! And mind you, these are not thin cuts! It's always nice to have some sweet flavor among the fried and charred parts of the kuey teow. They're pretty good and fresh if I may say so. Also, not forgetting the FRIED PORK LARD! Pardon my cantonese but I think these are called chu yau cha? De-Li-Cious! The pork lard added so much porkie flavor into the kuey teow and the amount given was just nice. Too much of a good thing is also a bad thing but some would prefer to have their char kuey teow flooded with fried pork lard LOL!
Another shot of the good stuff
The verdict? Very satisfied and I gotta agree with most people, it is delicious. Now before you guys take my word and imagining this char kuey teow to be out of this world, please remember, these are my personal opinions and everyone has their favourite/personal preference for their char kuey teow.
Char Kuey Teow Special (small) - RM9.80
Char Kuey Teow with lap cheong (large) - RM8.30
Barley Lime - RM2.20
Yikes! A char kuey teow meal for 2 costing RM20.30? Quite pricey compared to normal street hawker. However, for the ingredients and taste, I don't mind paying more for this. After all, I don't have char kuey teow that often anyway.
Here you go, Goreng Kuey Teow Tong Shin
Might be difficult to spot this place for people who are not from Bandar Puteri Puchong so I snapped 2 more pictures.
On the left
On the right
27-g, JALAN PUTERI 2/6,