Pek Cha

`Well, in hokkian, "Pek" means white or plain and "Cha" means stir fry. So the term "Pek cha" means "plainly stir-fried". In medan, this is one of the variations of cooking kwe tiaw, or as we mentioned in the other post: the chinese thick noodle. I haven't found any of this in Singapore so I decided that I'd just post this up first.
In Singapore, it would be similarly stir fried but added with more meats and/or seafood, and dark soy sauce which produces the dark stir fried kwetiaw a.k.a. "cha kwetiaw".
This "pek cha" not only it is white ("pek") but also it is plain ("pek") i.e. without any meat, normally just a bit of egg. Here's the picture:

Appearance ♥♥◦◦◦ Standard look isn't it? not so much of an appealing look
Tastiness ♥♥♥◦◦ - ♥♥♥♥♥ Like fried rice, this is one of the dishes that shows how pro a cook is. It can get from standard taste to a very very awesome taste
Sinfulness ♥♥♥♥◦ Sometimes it gets so oily yet so appealing, that's what sinfulness is hahaha