CHAR KWAY TEOW (Malaysian Chinese Style)  

You can have 3 Lisa ♥️

2 I’ll be taking 10 !!!

@@wokgod lil

Let's make that 4 plates to go please

@@wokgod bro thank fully I was I having prawn toast and Dim sum Other wise I would go nuts watching this and have a crazy cravings

Bro , we need to hit that with one bulls eye egg ( telur mata meeleh) 🤤

Finding a kuey teow master who can do both aroma and taste is pretty rare too

Ate char kuey teow from europe, definitely not the same compared to SEA, unless u go to chinese take aways to get a close taste!

Unfortunately we're Malaysian witness a char kuey teow that's very soup-ey...

@@superlight1999the soupy ones are malay style i think. The chinese ones are not soupy

Its isnt as easy as he makes it.. im two years with a wok and still most food is burnt

It's very much an art form

Don’t forget about the giant cleaver that Chinese chefs need to master. It’s the only knife needed in a Chinese chefs kitchen.

And strength, especially cooking huge amount of food at the same time

Go learn with uncle roger haiyaa

Besides adding crunch, it adds the nutty smells and flavour to the noodle.

Without the sprout it's all just an oily gelatinous noodle

I hate beansprouts its taste like nothing and the texture just makes me auto-gag

@@tukului9623 I understand if you hate the taste but how is the texture bad?

can replace it with bak choy but taste not the same

Thanks man!

Thankies!!!

Wow thought yum yum is msg

e621 actually

Other way around

Did you see one of those sausages fall off to the side 😂🤣. What did he say though? I heard it as, "add prawns and then clam" or something lol.

@@fairytaildog3363 Idk what he is saying, maybe something asian

@@fairytaildog3363 he says something like "lap chong". It means pork sausage

Step 1 : use unecessarily huge amount of oil

@@justmartis9456 1 of my superiors also called my colleague _lap cheong_ as his lips were both thick & deep red

i got an entire can too nothin special

@Petrus Sai is Bangladesh asian or no

Bruh he's in a restaurant kitchen of course they got drums of oil stored there

It's the commercial kitchen

@Petrus Sai yeah ig

You won’t go back to Singapore after trying the real Char Koay Teow from Penang Malaysia

That’s god mode

What is the stuff he added to the oil after the prawns???

@@MimiNatt89 lap cheong aka Chinese sausage

Bro, his using wok.. how can he be missing the wok hei

He hehe hehe...yeah

Can you please tell me what is the ingredient he put immediately after the prawns? Thank you

@@stevethomas5209 if you’re talking about the ‘YumYum’ in his video, fairly sure it’s MSG.

@Jefferson.Y No I was referring to the stuff that he put in right after the shrimp it looks like kind of a red color or possibly a meat.

@@stevethomas5209 Oh! That, it should be Taiwanese sausages!

@Jefferson.Y OK! Thank you so much I can get that at my local Asian market.

Hey I know it's been 10 months but here you go. He mentioned "lap cheong" which is cantonese for chinese sausage. Happy cooking!

@@xeviria3300 If you have the answer, anytime is a good time to receive it! 👍🏽😘😘

Ye betul ti kurangkan bhn seperti sayur

Tu

@@thaqifnukman6732 ptutnya sayur makin dilebihkan

Kenapa malay ikut cakap membahas tentang makanan msian Chinese?

@@joshleretard1318 dafuq? we speak as Malaysian bro.. you rasict or some shit? 🤦🏻‍♀️

Whats 621?

I think 621 is salt? And yum yum is MSG?

@@nooraein9097 agreed on yum yum! It’s a good code or brand name, honestly. 621 makes sense though. Thanks for the insight!

621 is MSG. I have no idea what yum yum is, I'm also curious

Singaporean dish the Malaysians shamelessly claim theirs.

@@KosongIce southeast Asia

@@KosongIce Singaporean food is just bland and uninteresting 🤣 You can claim all the tasteless food you want yeah feel free to that byeee

@@KosongIce Shut up, either way it’s still an overseas Chinese food popular in Southeast Asia.

@@AmriTiBriOlym not the whole South East Asia but only Singapore and Malaysia.

Hmm. I have seen noodles of that exact same size for CKT in Malaysia all my life tho

I can change it if you like? But I grew up in Malaysia eating this type of Char Kway Teow. I am also living in australia now and cockles are hard to find.

Don't forget with eggs 😅

@@wokgod this is not char kuey teow. This basically just keuy teow goreng.

Bro, don’t be crazy. U must be from Penang. Char Kuey tiaw don’t put siham and chili paste u idiot and we Malaysian just tiaw suppose to be thick one. The thin one is call hor fun. Which penang ppl all mess it up. Thin Hor fun and cockles with chili paste is only northern style. Whole other places in Malaysia eat exactly like what he did and no lark needed. And no duck eggs also. Cos those ingredients are for Penang style only. Pls remember Penang only a fraction and not representing all of us Malaysian

Yeah

I did

I enjoy both but never knew that ckt is actually the normal fried kuey teow. 😂

Hate the soggy version.

Actually if direct translate from chinese, char kway teow its mean kue tiaw goreng.. im also weird where its come from the soggy ckt. 😂 But mostly is malay restaurant doing it. They should change it to kue tiaw goreng basah instead.

"Kuey Teow" is the name of the flat rice noodles used in this dish The word "Char" is the word that means stir fried

Nanti viralkan pasal char kuey teow ni Dan Minta melayu tukar Nama makanan ni😂😂

You just saw ONE comment without any votes. Dont claim that "Malays claim" blablabla. Most of us know that CKT is a Malaysian chinese dish, different to Kuey Teow Basah.

@@kistina0101 Scroll and read the rest of the comments yourself. ‘Ni bukan CKT, mana kuah nia’ merata. ‘Most of us’ but unfortunately it’s not the case here in the comments. ‘ONE’ comment lol. Proves that you only did read the comment thread a little.

@@gp2779 sure i dont care to read all of these comments. But you really dont need to generalize all Malays based off a few comments smh

Skip the tofu altogether

Wrong. Koay teow is teochew. Hor fun is Cantonese