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 in Singapore that is known for its spicy and smoky flavors. The dish typically consists of stir-fried rice noodles with pork belly, bean sprouts, peanuts, and chili. However, the version at Ho Jiak is much darker than the usual CKT due to the use of a special sauce made from fermented soybeans and chili peppers.

To make Ho Jiak's signature char kway teow, you will need:

* 1 pound pork belly, sliced into thin strips

* 2 tablespoons vegetable oil

* 1 onion, chopped

* 3 garlic cloves, minced

* 1 tablespoon ginger, grated

* 1/4 cup soy sauce

* 1/4 cup fermented soybeans (doufu fu)

* 2 chili peppers, sliced

* 1 pound rice noodles

* 1/2 cup chopped bean sprouts

* 1/4 cup chopped cilantro

* 1/4 cup chopped green onions

* 1/4 cup chopped peanuts

To prepare the sauce, blend the fermented soybeans and chili peppers in a blender until smooth. Set aside. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the pork belly and cook until browned on all sides, about 5 minutes. Remove the pork from the wok and set aside.

In the same wok, add the chopped onion, garlic, and ginger and stir-fry for 1 minute. Add the soy sauce and blend in the fermented soybean sauce. Return the pork to the wok and stir-fry with the sauce until heated through.

Cook the rice noodles according to package instructions. Drain and add them to the wok with the pork and sauce. Stir-fry for 2 minutes, then add the bean sprouts, cilantro, green onions, and peanuts. Cook for another minute, then serve hot.

In addition to Ho Jiak's signature char kway teow, there are several other popular noodle dishes in Singapore that you may want to try. Some of these include:

1. Laksa - a spicy noodle soup made with rice noodles, fish or shrimp, and a variety of vegetables and spices.

2. Mee Siam - a Thai-style noodle dish made with rice noodles, chicken or pork, and a tangy tamarind sauce.

3. Bakugo - a Japanese-style noodle dish made with thick wheat noodles, pork belly, and a savory broth.

4. Wan Tan Mee - a Chinese-style noodle soup made with thin egg noodles, pork belly, and a clear broth flavored with soy sauce and white pepper.

I hope this information helps you make Ho Jiak's signature char kway teow and other popular noodle dishes in Singapore!