How to make Ho Jiak’s signature char kway teow (plus three other cult noodle dishes)

Ho Jiak's signature char kway teow (CKT) is a popular rice noodle dish that originated in Singapore. It is made with thinly sliced rice noodles stir-fried with pork belly, bean sprouts, and chili sauce. The dish is known for its spicy, smoky flavor and the dark color of the noodles due to the use of charred oil.

To make Ho Jiak's signature CKT, you will need:

* 100g thinly sliced rice noodles

* 100g pork belly, cut into small pieces

* 2 cups bean sprouts

* 2 tablespoons charred oil

* 2 tablespoons chili sauce

* Salt and pepper to taste

To prepare the dish:

1. Heat a wok or large frying pan over high heat. Add the charred oil and let it heat up for about 30 seconds.

2. Add the pork belly pieces and stir-fry until they turn golden brown and crispy.

3. Add the rice noodles, bean sprouts, chili sauce, salt, and pepper to the wok. Stir-fry everything together for about 2 minutes or until the noodles are heated through and slightly softened.

4. Serve hot and enjoy!

In addition to Ho Jiak's signature CKT, here are three other cult noodle dishes that you can try:

1. Wan Tan Mee - This dish is made with thin egg noodles, pork belly, shrimp, bean sprouts, and a savory broth. The broth is typically made from pork bones, soy sauce, and other seasonings.

2. Laksa - This dish is made with rice noodles, fish or chicken, vegetables such as onions, peppers, and beansprouts, and a spicy curry sauce. It is often served with a side of sambal (spicy chili paste) for dipping.

3. Mee Siam - This dish is made with thin rice noodles, shrimp or chicken, vegetables such as mushrooms and bok choy, and a sweet and sour sauce. It is often served with a side of peanuts and lime wedges for garnish.