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.

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

* 1 pound pork belly, sliced into thin strips

* 2 tablespoons vegetable oil

* 3 cloves garlic, minced

* 1 tablespoon ginger, grated

* 1/4 cup soy sauce

* 1/4 cup hoisin sauce

* 1/4 cup chili paste

* 1/4 cup water

* 8 ounces rice noodles

* 2 cups bean sprouts

* 1/4 cup chopped peanuts

* 1/4 cup chopped scallions

* 1 tablespoon sesame oil

* 1 tablespoon chili powder

To prepare the dish, heat the vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant. Add the pork belly strips and cook until browned on all sides, about 5 minutes.

Next, add the soy sauce, hoisin sauce, chili paste, and water to the wok and bring to a boil. Reduce the heat to low and let the sauce simmer for 10-15 minutes until the pork is tender and the sauce has thickened.

While the pork is cooking, cook the rice noodles according to package instructions. Drain the noodles and set aside.

To assemble the dish, add the cooked rice noodles to a large serving bowl. Top with the stir-fried pork belly, bean sprouts, peanuts, and scallions. Drizzle with sesame oil and chili powder, and serve hot.

In addition to Ho Jiak's signature CKT, there are many other popular noodle dishes in Singapore that are worth trying. Here are three other cult noodle dishes:

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

2. Mee Siam - a stir-fried noodle dish made with thin rice noodles, pork, shrimp, bean sprouts, and chili peppers.

3. Bakugo - a popular Japanese noodle dish made with thick wheat noodles, pork belly, tofu, and vegetables, all served in a savory broth.