Char Kuay Teow - Fried Rice Noodle With Cockles

Blogging motivates one to contemplate strange things. I can honestly say that if not for blogging, I would probably never ever think of making Char Kuay Teow by myself. For readers who are not living in Singapore or Malaysia, Char Kuay Teow is one of those iconic local street dish that practically everyone who has been away from home craves for. Possibly one of the most oily, unhealthy local street dishes which we can find in this part of the world, it is also one of those dishes that would set our saliva ducts active at its mere thought. Here in Singapore, we are always sussing out every possible Char Kuay Teow stores we can find and rank them according to taste and preference. Crazy is the one who contemplates to make it at home.. and here I am succumbing to the madness. Yes, blogging very often evokes madness in the blogger - I guess it stems from the urge to share something different, suprising and when you see fellow bloggers such as Pig Pigs Corner who has recently made her own Bak Kwa(!!) (barbequed pork) , the feverish excitement rubs off on you... so really, frying your own Char Kuay Teow is really mild in comparison

The idea to fry Char Kuay Teow occurred to me when I saw cockles at the market this morning. It is not everyday that these are available. Cockles is easily the soul of Char Kuay Teow. To me,without this integral ingredient, Char Kuay Teow is just not the same. I bought a dollar worth of cockles and used a quarter of it for my Char Kuay Teow.