Zi Char Style Moonlight Hor Fun Recipe with RAW EGG 

It would be the Chinese dark soy sauce by the looks of it.

Light and dark soya sauce, the definition differs in different countries and can be misleading. In Singapore, light soya sauce is salty and are divided into different grades. The higher the grade, the better it tastes, as it you will not purely taste salt. Whereas dark soya sauce are classified into different grades too, however. All you need to know is there is the watery type, and the very thick caramelized type. They are generally alot less salty than the light variations. The watery type is typically just to give the dishes colour and a very meek flavor where no one can really tell the taste, whereas the thick type gives a more robust Bitter sweet flavor. In this video, the dark soya sauce used is the watery type. Just to give colour. Light soya sauce is not used because this dish is not meant to be on the salty side but the sweet side. That's where the Indonesian kecap Manis comes into place. This recipe does say that you need it, along with the dark watery soya sauce. Another point to note is, unless you are really good with judging the amount of garlic to use, you should prep more because garlic really brings out the authentic taste of this dish. Kecap Manis is more sugary version of the dark soya sauce. I think it's unique to Indonesia. On a side note, if you are able to understand Chinese and watched Taiwan's cooking shows (they have really good recipes), you should note that their definitions of dark and light soya sauces are different from most Chinese speaking communities. In most of Chinese speaking Asia, we refer to light soya sauce as "酱清” or “生抽”, dark soya sauce as “酱油” or “老抽”. Whereas the Taiwanese refers light soya sauce as "酱油”, which mostly referee to dark soya sauce in mostly Chinese Asian, and “酱油糕” as their dark sticky variation. Trust me, if you mixed those two up, you will waste alot of food. Hope all these info helps.

@@jefferytay3225 the video did use the light soy sauce and NOT the sweet kecap manis which is for char kway teow, black carrot cake, popiah and soon kueh.

Shaoxing wine can be bought at the nearest Asian grocery store (look for Jiafanjiu, Huadiao, or cheap Liaojiu). If needed in a jiff, Dry Sherry, Mirin (reduce the sugar if using it), Sake, Plain Soju, or Gin/Vodka (a little bit, dilute with water).

Gin or vodka does the job too

There is no need to use alcohol at all. Most people cannot tell the difference. Unless you are working with industrial heat and carbon steel wok, which can deliver the optimum heat to deliver the intended burnt taste.

Moonlight means the egg. It means we must see the egg. 炒完河粉后马上放蛋进去炒叫炒粿条好吗！你那么厉害你来咯！都不知道你在讲什么。chao 究护 kia! 东西最重要做的好吃，不是被老外抄袭然后说它们的方法是对的，你laolan 什么？limpeh 新加坡人看你讲鸟话就不爽。怎么样？我的厨艺不一定输你hor!

@@jefferytay3225 我是Malaysian, thats why 我说我吃过的和煮过的想法，接受不了别人的评语，硬着头皮说对的，也没办法。

@@DashVlog219 你不用讲我都懂你是大马人，一看你那么烂的英文就知道。还要评语。不过你必须了解一样东西，现在烹饪方法有很多短路，主要为了方便。 我们都是华人。没必要分到那么彼此。除非你是在和中国人还是西洋人放话。中国人煮什么都当油好像免费，西洋人还以为它们什么用料都可以以它们个人经验代替。那是我非常看不过去的。所以，华人干嘛搞华人？你去试试这位仁兄的做法或许比较容易也达到一样的味道不是更好吗？你批评自己华人做什么？证明你比较厉害？你自己开了几家楼子吗？做人谦虚点。学着比较重要。去你的，你家里用的火有外面煮炒店的火那么有力才来批评。你会用华人铁锅做菜吗？你会开锅吗？不会告诉我，我教你

@@jefferytay3225 我就是用铁锅做煮炒的，你觉得呢？😊我没有批评，只是写出自己方法，至于当事人怎么觉得是他个人的问题了。

@@DashVlog219 你说他煮错不叫批评叫什么？哦，就因为你是个煮炒厨师你就对他就错？要不然你来开个频道让大家看看你怎么对，好吗？

They’re cooking at home for themselves. 😐

@@SkyProtonFood some people are just mad for no reason lol

Yeah they should hold down their chives, spring onions etc with something as well! xD

Woaw! Chill man.. the heat from the pan will kill the ‘germs’ in the dish that he’s cooking for himself..😅

Tossing them using your hands is gentler, ensure more even coating, and won’t break the noodles. Plus just cause they don’t show you a shot of the cook washing their hands doesn’t mean they didn’t. Calm down