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  1. #1
    Platinum Lounger
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    Char Koay Teow

    Anybody experienced with cooking this Chinese/Malaysian dish? I tried it once but it wasn't quite "right". I think the reason was my omission of the baby clams, which are one of its key characteristic flavours. I've seen recipes specifying cockles, which I'm guessing are the same as the tinned baby clams I'm more familiar with.

    Another ingredient I've seen mentioned is "choy sam", which I've never heard of and can't find anything about (probably because of the the number of eateries and chefs of the same name).

    Any tips appreciated.

    Alan

  2. #2
    New Lounger
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    Re: Char Koay Teow

    Choy Sam is Chinese mustard. It is a Brassica and has small brown seeds (if it gets that far).
    Upright, dark green, leaves, measuring 20 - 25 cm and yellow flowers.

  3. #3
    Super Moderator jscher2000's Avatar
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    Re: Char Koay Teow

    You could try the spelling "choy sum" which is what I have seen in markets here.

  4. #4
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    Re: Char Koay Teow

    Thanks Jefferson & Peter. The alternative spelling did the trick. Now just to locate it, then to the wok!

    Alan

  5. #5
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    Re: Char Koay Teow

    Hi ho, hi ho, it's off to wok we go...

    (would an all night Chinese takeaway be "wok around the clock?")
    Subway Belconnen- home of the Signboard to make you smile. Get (almost) daily updates- follow SubwayBelconnen on Twitter.

  6. #6
    Super Moderator jscher2000's Avatar
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    Re: Char Koay Teow

    Now, Geoff. Let's not start making fun of regional pronunciation differences. Or at least one should start at home. <img src=/S/laugh.gif border=0 alt=laugh width=15 height=15>

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