Really appreciated you showing the difference in portion sizes when you announced you were a RU-vidr, your attention to detail is what makes your reviews great!
Today I dropped by n bought 3 packets to share with my folks. We all loved it! Didnt knoe that the umami taste of old fried carrot cake i used to enjoy as a kid actually resided in the pork lard used to fry the dish. Pork lard n fish sauce are truly the taste pillars that this dish stands on. Will definitely buy again.
The pork lard and cracklings might be quite heavy for some older folks (with weakened livers). You might want to balance (and actually complement) the oily meal with a bowl of kuey-teow/mee fish ball soup from the stall next door (which also tastes good on its own). Not just some lardy-da meal, the char kway teow evokes memories of the early-LKY days when you brought your own chicken or duck eggs for the hawker to fry with your kway teow. Top off the nostalgia with a bottle of YHS soya bean milk...
Such a shame the original dishes are disappearing. Thank you for highlighting this stall, I will certainly pay them a visit the next time I go to Singapore. Lard only!
cartot cakes during my childhood are springy , caramelized on the exterior ( black ones) that are not too wet but oily instead . White ones are not my preference but they're drier definitely with big enough chunks with good egg flavors .
Actually the original home made carrot cake as I remember in the 60s are chunky cut from a block, strong in pepper and not fried with eggs. Of course that art is lost and gone. The current version is commercialised to suit a wider palette.
Its quite easy to make your own pork lard, but must choose the right pork. I prefer indonesian pork because it has a more fragrance compare to australian
👍👍👍 to this stall, but only for the food they cook exclusively with lard ! Greg, you should go hunting for other hawkers who also cook exclusively with lard...reckon it's gonna be quite a challenging task ....
Hi Gregory. It brings to my old days when I used to ask CKT man to cook fried rice with lard. It was extremely good. Nowadays stall food is no longer yummy from old days
I would suggest you ask them precisely if they do. Very often they mix pork lard with some palm oil - usually it’s a 80/20 mix - it’s a very common practise
Hi Greg, thanks for sharing valuable info on pork lard. Many people around the world have been misled for so long that vegetable oils are better and "healthier". It's difficult for them to change their minds unless they experiment and experience the changes in their bodies. Keep doing what you do. Love your content!
Even doctors tell people to eat cooking oil, so ignorant! Our friend just had heart surgery and the food recommendations are a joke to get him to stay sick. Please watch Dr. Gundry who is a famous cardiologist to learn more healthy tips.
I didnt ask for pork lard (bec i didnt know i had to) for the char kway tiaw, and found it a tad pricey for the portion. Next time i'll try the carrot cake and oyster omelete fried in pork lard. And maybe the hokkien mee.
Greg, I always have this question on my mind and thought u might be one of the best persons to answer it: was there such “black version” of fried carrot cakes traditionally in SG or was it more a thing that was introduced more recently? I m from Northern Malaysia but spent pretty much my entire teenager’s years growing up in SG back in the 80s. The Northern Malaysian version is always black (called Char Kuai Kak). Those I had eaten in SG back in the 80s were always the white one. Don’t remember I had ever come across any black version back then. It was more in the recent years after the 90s that I saw hawkers started offering the black option whenever I visited SG. Thanks in advance 🙏
last time there was only the black version. they used to call it "char kueh". the white version came along later in the 60s and 70s. there was also no radish in the kueh. that's a later innovation, which is why it is called "chai tow kueh" now. Of course, all this is anecdotal from talking to hawkers
It's nearly impossible to know the truth about fats and oils, the information keeps changing. For instance, we were told for decades that margarine was good for you and butter was bad for you. This was wrong.
Hi, there’s plenty of recent research in this and these RU-vid videos sort of summarise what’s been said over the recent decades: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hzQAHITIUhg.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rQmqVVmMB3k.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7kGnfXXIKZM.html
Hi gregory! I hear you mentioning a number of times that animal oils are healthier than vegetable oils. May I know where you got that source of information form? As a medical student, we’ve been consistently told the dangers of animal fats compared to plant sources as they contain more saturated fats, which contribute to risk of heart disease. Have been watching your videos for years and will always recommend them! Though, you might want to recheck your sources for such information, and make sure they’re peer reviewed! :)
Hi, there’s plenty of recent research in this and these RU-vid videos sort of summarise what’s been said over the recent decades. There are links to some papers in there: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hzQAHITIUhg.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rQmqVVmMB3k.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7kGnfXXIKZM.html
As much as I agree that pork lard improves the flavour of dishes like the ones being reviewed, I find it really off-putting when Greg says vegetable oils are 'bad' for our health while not providing any justification other than sketchy RU-vid videos. Any time he brings up his unsubstantiated views on the subject, I feel like I don't want to keep watching. It feels like preaching. Maybe Greg should just stick to talking about the flavour benefits of pork lard rather than evangelising about things that don't have any proven scientific basis.
Samtaholo, I’ve read the associated scientific papers to the RU-vid videos linked, plus plenty more that I’ve come across and have come to that conclusion that vegetable oils are bad. I’ve also interviewed too many hawkers over the years not to see the strong correlations. But if you’re read the papers and come to a different conclusion then hey, more power to you. We don’t have to agree on everything and that’s ok. Such is life 👍
Hey Greg, thanks for the vid today. It's great to see pork lard frying carrot cake & Oyster Omelette!!! But Greg, U should cut down on the intake of lard! :)
pork lard and animal fats are better for you, health wise. some research about the health benefits of animal fats here if you're interested: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rQmqVVmMB3k.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7kGnfXXIKZM.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Q2UnOryQiIY.html
hi Greg, can i suggest you keep the health advice aside from your food vids? i mean these are mainly about food reviews such as tastes, portion, etc right? Talking about this oil is bad and this is better kinda deviate from the whole food review right? what is next salt content? Then again, this is your channel. your contents. as what many people will say, "not happy, don't watch lo". Maybe you can have another channel to talk about these heath talks? backing your statements with scientific findings, papers, historical trends, etc.
Hi saline2006, if you look at my channel, it has always been a mix of a bit of everything from day one: food review, history and personal life. It’s just that now I’ve thrown in a bit of nutritional information. The back story is that I was diagnosed pre diabetic some months ago so ive been on a healthy journey and ive come to realise that the food landscape as a whole focuses too much on “food as taste” rather than “food as nutrition”. Hence a slight rebalancing in content. But don’t worry, rest assured that I will continue to make sure that the food will taste great before I film anything :)
Is all the food video showing being organic food? Are these video encouraging people to eat organic food? Based on the price of organic ingredient, the organic food is tasteless and not much sweetness and flavor. Should use more approved industrial food chemical to enhance the taste and flavor of organic food. Can eat more things into the body.
Greg mate, I don't think you are old enough to remember how these dishes tasted in the 1960s. Moreover, I think you're glossing over how much of the flavour in the food from those times came from the produce sitting in the heat far too long and the extra zing that bacteria added to many dishes.
🤣 but that explains why there is now this culture of high heat wok frying: lack of refrigeration. But yea, I’m not old enough to know how it tasted like in the 1960s but all the older hawkers I talk to say that everything Chinese was cooked in pork lard in the past.
@@GregoryLeow Well, if you tell me that you are nearly as ancient as me I will believe you, Greg. The young family threw me a bit. More importantly though, thanks for your continued quality posts. Between you and PiggyPuggy I think I have slowly built up a rough working knowledge of Singapore hawker culture and food. Inshallah, I will get to test it out again in February. Keep up the great journalism Dr Mark
