How to make Penang Char Koay Teow at home | stir fry rice noodle | Malaysia street food
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- čas přidán 30. 12. 2020
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1:28 Intro
3:22 Ingredients
12:23 preparation
14:31 cooking
My homestyle chicken rice, • How to make Hainanese ...
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This is my home version of a famous Malaysia street food, in particular, most popular in Penang called Penang char koay teow, a simple stir fry rice noodle. Penang char koay teow has been around for more than a century and the uncle and aunty have been cooking from a young age and most of them are now between the forties and seventies. They would have learnt their skills from their father or mother, and before that their parent's parents. Like most food cooked by different people, the taste and flavour can vary no matter how similar the ingredients are used. There is always a family secret in making the sauces to stir fry the char koay teow, and the skills from years of making hundreds of plates a day. In my video, I will show you how I make my version at home. Not quite the same as eating at one of my favourite Penang char koay teow, cooked by the uncle and aunty in Penang, but good enough for a homecooked char koay teow.
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Thanks for showing the packaging. It really helps a lot. I've never shopped for Asian ingredients before and by showing the packaging it helps me find them in the Asian grocery store.
Hi @Suwandi Samboen...you’re very welcome. I’m happy to learn that you find my video helpful and give you the comfort to shop for the Asian ingredients and make some Asian food. Please feel free to ask if you need any further information. I may not have all the answers but perhaps some of my viewers may know and can answer your questions as well. Thanks for visiting my channel and watching my video. Cheers, Victor
Thank you for making this! Proud to see more penang food being shared to the world!!
You are welcome @Smexyinc. Thanks 😊
Thanks Victor. Good to see a Penang-lang in Aussie calling it as it is :) Looking forward for more of your videos, cheers!
Hi @Calvin Goh...thanks. I guess you live in Australia and from Penang too..."ka ki lang"! Hey..thanks for watching my videos. Cheers! Victor
This looks so good! Love the real time cooking process!! I'm so glad I found your channel!
Thank you @florpies…welcome to my channel. Cheers,Victor
Hi Victor, I just stumbled on your video, I love Malaysia street foods! No other fried kway teow can outbeat the PENANG CHAR KWAY TEOW I like how detailed you are, I can see how passionate you are with cooking authentic Malaysian food. I have not only subscribed to your channel but also told my friends about you! Can’t wait to try your recipes all the way from Vancouver Canada here!
Hi @Amelia Chee...hello friends all the way from Vancouver! Thanks for visiting and subscribing to my channel. I feel so happy to hear from fans all the way from Canada. And, thanks for telling your friends. Let me know if you do try my recipes and if you’ve any questions. Cheers, Victor
@@foodtripwithvictor I will get the ingredients to cook soon and let you know how it turns out 😋
You are wrong. There is this Klang Char Kuew Teow at Taman Melawis which is better than Penang style.
I'm so happy to stumble upon your channel. Your explanation is so good and I understood completely. I have tried the recepi and it came out wonderful and delicious. Thank you so much!
@Kak Suba....thank you for trying out the recipe and letting me know. Very glad it works for you. Cheers, Victor
Thank you Victor!Great vdo with detailed explanation!Malaysians never ever stray away from our street food! Love from Ireland Malaysians🇲🇾🇮🇪
Hello @James Raj.. my fellow Malaysian 🇲🇾 of Ireland 😊. Thanks for leaving a comment that you like this video. Cheers, Victor
Thank you Victor!! You nailed it! I have been married to my husband (he is originally from Singapore) for 43years & been trying to master this recipe for as long. I love your passion as well. We live in Sydney. Thank you 😊
Thank you @Susan Mallanyk…it’s really nice to hear. Makes me happy. We used to live in Sydney and Blackheath for a almost a decade 😊. Good memories. Cheers, Victor
Hi Victor! Love your Penang pride and I found your narration to be very humorous and easy to follow. Looking forward to more recipe videos from you! Best regards, from another fellow Penangite 🇲🇾
Hi @Clarissa Tan..so good to see a fellow Penangite on my channel. Thanks for watching my videos. What do you miss most about Penang? Cheers, Victor
Hi Victor, another delicious recipe. Thanks for explaining the subtle distinctions in cooking a Penang style CKT.
Hi @Vinay Jathanna...thank you! I am glad you like my latest recipe. Cheers, Victor
This is another one of my favourite hawker dishes! I'm living in Melbourne and thankfully there is a little restaurant that sells authentic Penang CKT, but I might try this recipe out. Thanks for sharing this recipe.
Thank you for the authentic Penang recipe. Delicious!
Hi @Edmond Edmond..you’re very welcome. Glad you like my CKT video. Cheers, Victor
beautifully explained!Have been meaning to make this recipe for so long as we are living in KL .Please keep up the good work.Planning to make this recipe soon.
Hi @Swati Gill...thanks. I’m glad you find my video well explained. Have fun making your CKT. Cheers, Victor
Betul apa yang anda katakan baik sekali penerangan supaya mereka diluar sana sedar akan kesilapan kueh tiau yang mereka katakan dari Penang cha kueh tiau padahal itu bukan yang asli tetapi sudah di ubah suaikan mengikut cita rasa mereka sendiri. Trima kasih banyak saya seratus peratus setuju apa yang anda katakan itu.
Sama sama… terima kasih 😊
Zillions of CKT recipes on line, I took your advice and stayed true to your list, it is my go to for noodles
Wah..thank you for your feedback. That makes my day 😊. Cheers, Victor
Hey Victor! this is the best Char Koay Teow recipe I have ever tried! It tastes very authentic and the sauce is perfect! thank you!
Hi @kviolin31…Wow! I’m over the moon. Thank you for leaving me such a great compliment. 🤩 🙏 ..cheers, Victor
It has been a decade since i ate penang char kway teow, when i was in kuala terengganu. I love the taste and the smell just sooo nice...
@Valdez Lea…thanks. I wish I know more on the place and food of Kuala Terengganu. My mission when I have a chance to return to Malaysia is to travel around Malaysia and do a travel log on all the interesting places and food of Malaysia. Cheers, Victor
This seems like the best i've seen on youtube.
Happy New Year Victor. You are sooo right about the fish sauce and fish cake! My usual test of a Malaysian Restuarant in OZ to order CKT. The closest I have come to is a side shop in Adelaide doing KL style food that uses lard. 20 years ago when I first arrived in Australia and the internet was still young, I had a recipe that was very close. Lost it!! But it had ikan billis in the chilli paste and the chilli paste was cooked. My fav CKT was a an old lady in Gelugor near USM who had a very small cart and used an aliminium pot (it was not a wok). She did one at a a time; lard, garlic, two prawns, koay tiau, sauces, egg and beanspout and of course the cockle. She is probably cooking for some Chinese god up in the heavenly kitchen now :) Thanks for the memories.
Hi @Jeyadev Sreedharan...wow! Thank you for sharing your story. Love it...especially your memory of the aunty who was cooking near USM. Interesting tip you have given me and the viewers in the chilli paste, especially using ikan billis! That would make the chilli paste even more aromatic and pungently fragrant. Definitely if I am using ikan billis in making the chilli paste, I would fry it first and jar the paste so it can be used at any time. But the taste would be slightly different from my home version. That is why some of the CKT stall in Penang can vary significantly because of their secret ingredient the aunty or uncle adds into their sauce mixture..and of course, their lifetime skill in making CKT, which is their only trade. I really respect them..for making Penang CKT world famous. Cheers, Victor
i realize I'm pretty randomly asking but do anyone know a good site to stream new series online ?
@Killian Solomon Flixportal :D
@Eugene Quincy Thank you, I signed up and it seems like a nice service =) Appreciate it !
@Killian Solomon Happy to help :)
I miss this dish. My first and favorite dinner when I lived in Singapore for a short term from the USA.
Very informative .Thank you victor .Please do more cooking videos .
@maung shane...thanks for watching and your support. Cheers, Victor
I lived in Malaysia for 9 years and my favourite dish was that...now that I am in Spain I dream about the food there...thank you😊
Thank you. Thanks for sharing your comment. We just came back from Barcelona for a holiday. It was beautiful. 😊
Hello from Manila. I tried it just now. I undercooked some of the rice noodles that were stuck together but overall the CKT came out good. The taste was just as the one I was craving for. Thank you for your recipe.
Hello Manila! You are welcome @Pnoy Garage…thanks for letting me know you’ve tried it. Cheers, Victor
Like the way you explain everything, will try your recipe soon. Thank you.
You are welcome @R Kaur
Just discovered your channel. Love the joy you radiate. Great comment about the use of Fish Sauce.
Thank you @hoonhog28
Best char kway teow how to cook video. So sweet.
Thank you 🙏 😊
Watching you since beginning introducing .. omg i can feel this is good recipe i dont even skip.. this the real CKT.. im looking for today ramadhan break fasting
Terima kasih 😊🙏
Thank you for the recipe. I've made a lot of kind of char kuey teow but still didn't get the taste that I want. Definitely will going to use this recipe later!
@Muhammad Ammar Rosli...thanks for dropping in. I hope my recipe works for you. Cheers, Victor
Hi victor, good recipe and tq. Clear explanation and understanding well. Good job keep it up.
Hi @Noraini Yunus...thanks. Glad to hear that you enjoy watching my video. Cheers, Victor
Will try this recipe... thanks
I love char kwuay teow!!! From Vietnam :)
@Didi...hello Vietnam..one of my favourite holiday destination in Southeast Asia.. Thanks for visiting my channel and support. Cheers, Victor
Frist time i saw a chef’s with charming voice and talk. 😂… surprise
🤣 Thank you @Rebecca Troung 😊
I love the explaination, its truly gain knowledge and original cooking history. Hard to find good taste of this meal
Thank you @Rima Ahmat ..glad you like this video. Cheers, Victor
Wow super fantastic yummy recipe Thank U so much Dear 🙏👍👌🤩😋🤗
Thank you ☺️
Hi Victor! I can't agree more with you that CKT doesn't need fish sauce and oyster sauce. Interestingly, I've been looking for something without those and have been wondering what is the authentic recipe like and luckily i stumbled into your video. The best and the most wonderful thing I've seen here is that you've been working for with real passion and pride specifically in keeping and preserving the original recipe of heritage. Keep up the great job!
Hi @Wahida Shah…I’m glad you came across my video and thank you for taking the time to write your feedback. Wish you can see the smile on my face 😊🤗. Thank you. Cheers, Victor
Hi victor sir. Very very beautiful video. You explain is so so simple and understanding and information full. Really love this. ❤️ I subscribed you. Thankyou so much.🙏🏻
Hi @sangram chavan..thank you for your subscription. I am happy to know that you enjoy watching my videos. Cheers, Victor
I first time cooking Char Koay Teow from this video very delicious feeling like at Penang 😋😋
Thank you 😊
Thank you @William Cheng 😊
New subscriber here and i love how he explained! Keep it up 👍
Thank you @farah mahmud
I'm penang- lang tamil girl ..really good teacher he teach you all
Hello my fellow Penang lang @Varuni Varuni…”kam siah” hope you understand Penang Hokkien…that’s thank you 😊
Simple and well explained easy recipe!
Thank you @Bonham Carter
Love your video! Informational
Thank you 😊🙏
Love the way you cook.
Thank you @Chong Teck Leong
Genuinely great instructions, definitely a step up from the general standard of cooking videos. Especially like the real-time cooking without any editing. Thanks 👍🏻
Thank you for your comment and feedback. Very nice to hear. Cheers, Victor
Thank you for explaining the fish sauce ingredient, i was wondering why some recipes have fish sauce, now i know, thanks so much.
Hi @byhsu…you are welcome and thanks for watching my video. Cheers, Victor
Fantastic man, absolutely fabulous!
Thanks dude
salivating whilst watching this.
Haha…thanks R_R
You are so genuine Sir! God bless!
Thank you @Rahul Travels
@@foodtripwithvictor Sir, Next week I will make your recipe and share with you! I love Char Koay Teow! Love from Canada!
Thanks. Nice to hear from Canada. Beautiful country. I hope the recipe works for you @Rahul Travels
sedapp
Terima kasih 😊
Thank You.
İts very explicit, thanks for the muslim consideration, loved that attention. İ'll copy your recipe to make it this week end for the festivities.
İts near 2024, time passes, so happy new year
Thank you. Glad you like my recipe and giving it a try. Happy new year to you too. Wishing all your wishes and dreams come true for the new year 2024.
Some pad-thai in Thai often to use duck egg with pork lard. It make good texture and good smell.
Yumm..I always like eating pad thai and the thought of cooking that with duck egg and pork lard sounds so similar to CKT. I could almost imagine the taste. This is making me hungry 🤣
My number one fave😋😋😋
So mouth watering.
Thanks @Adam Farish
Love it uncle! Btw really love the unique no editing while you are cooking it 👍
Thank you 😊🙏
Step yg goreng sudah salah.. Bukan cabai yg dulu, Minyak terlalu banyak, haya 1 spoon minyak pork lard ,Kueh teow, SoS yg mixed, Cabai kisar, Chinrse Sausage, Kuchai, Beansprout ,last 30 secound baru turun Kerang segar, tutup api ,finished work! .ok.
Watch this on 2023 and will be going to 2024 very soon 😂 LOL
🤣😂 yeah..can’t believe we’re not far from another Christmas/New Year. Time flies 😂
Keep up the good work, I like it when you use the word Chinese 👍
Thanks @Jessy Tai
Thx for this video victor!
Will try it this weekend!
By the way, my favourite is Char Keow Teow made by the uncle at Bee Hooi 🤤
Greetings from Germany
Hallo Deutschland @Lord Mister…thanks for leaving your comment. Hope you enjoy your homemade CKT. It’s been awhile since I ate at Bee Hooi. Have to go again 😊😋 Cheers, Victor
Beautiful, this was one of the first Asian recipes i learnt to cook 2 years ago from Marions Kitchen and School of Wok so please forgive me as i learnt to cook i compared recipes then added fish sauce and oyster sauce for the sauce. But this is what i love, out of the foods Ive been learning like Uncle Roger says its the right ingredients not the white ones. I don't want to upset Thai, Chinese, Malay, Korean, Vietnamese or Neplai ancestors 😂 so ill see if i can find the soy you mention and make my own sambal as yours looks amazing.
Your videos are good, i like to see ones like yours and like World Food Paradise as they are more homely and made like at home which is good. This is how i improved my own recipe of this dish, funnily like you say this dish is the most favourite of my whole family its just so good! Can't wait to try and upgrade it further with your version, thanks! 👍😀
Thanks @Steve R...there is nothing to apologise. I am very glad to have you here on my channel and share your views and perspective on how you cook and how you will improvise a particular recipe to suit your own taste. That is part of the fun of cooking. If you watch my latest video, I admitted to the eggplant dish that I have make the first time in Penang, using an induction stovetop and not a frying pan. I am more used to cook on a gas top with a wok if it is for a stir fry. Oh, I apologised to my viewers that that recipe didn't work for me! I think we need to stay true to our cooking, whether it works or it doesn't. It really doesn't matter. We need to have fun in the kitchen. Sometimes I failed in making something the first time that I have in my mind on how I wanted the recipe/dish to turn out and it was completely a disaster! But I will try again and adjust a few things to make it perfect the next time. Cheers, Victor
@@foodtripwithvictor I’ve found some CHEONG CHAN COOKING CARAMEL - KARAMEL MASAKAN - 375ML, reading up it seems to be the dark soy you mention. Can’t wait to try it out 😀
@@stever456 …👏👏👏..it is like the Indonesian ABC kecap manis if you’ve used it..but, not as sweet 😊
I wish I was able to make it exactly the way the chef did at the Westin Stanford hotel in Singapore.
It’s not easy to replicate the exact same taste and flavours even for me 😊
I wanna taste it
Well Cook
Thank you 🙏😊
Ive tried some other ckt recipes. This is the best ones so far!! Thnks uncle.. and thank you for respecting muslim :) may God bless you abundantly
@Putri Qistina…you are very welcome. I’m glad you find my CKT recipe works for you and to all my Muslim viewers 🥰😊🤗 Cheers,Victor
Thank you chef well explained.. yr english prounce👌👌👌
You are welcome @Hema Darisini 😊🤗🤩
My favourite😍😍😍😍😍
Thank you 🙏😊
Mmmmmmm, so delicious! Indeed, Penang CKT is one of the best street foods in the world. I drool every time I think about it. The place you took us to near the market near Tanjong Bungah made some of the best I've had in Penang as well. Thank you for posting your recipe! I've been making the one from Rasa Malaysia, but I notice they use fish sauce. and also sugar. I'll have to try it without--your sauce is simpler, and it's so important to the authenticity of the dish. Also, for some reason it is really hard to find fresh long red chilis here in Colorado. I am going to try Fresno chilis instead, but usually I just use sambal. It's not the same, but I wonder if sambal with some shallots mixed in would do a decent job?
Hi @Dan Hensley...thanks for leaving your comment. I still remember your visit to Penang and lovely to meet you and your family. An authentic Penang CKT depends on 2 things - the sauces ie soy and chilli, and of course the skills of the stall vendor, which is something we can't replicate. They have been making CKT for all their adult lives! A master of CKT. Definitely no fish sauce...why on earth so many videos out there claiming to be Penang CKT use fish sauce really baffles me. Can you taste fish sauce in an authentic, traditional CKT in Penang? No! As for the chilli paste, I suggest using shallots, it gives a slight delicate, sweet flavour to the chilli paste. Sambal (which I assume you are referring to sambal with a bit of belachan in it) is different and gives your CKT a slightly different flavour..but, to make your own CKT at home you can adjust and make your twist to your own taste. Cheers! Victor
@@foodtripwithvictor It looks like the sambal we have is Huy Fong brand "Sambal Oelek", which contains ground fresh chilies, salt, and some preservatives. So it could be that simply adding fresh shallots to it will make it a reasonable alternative if I can't find fresh chilies. And yes, we'll never be able to replicate the mastery of the stall vendors, but it's worth trying :-)
@@danhensley4403 I remember using sambal oelek in my stir fry especially fried rice a long time ago. I agree it’s a good alternative if you can’t find fresh red chillies. It’s more of an Indonesian style since sambal oelek is an Indonesian sambal paste, and in Indonesia I am sure they have their own version of “koay teow goreng”. Also, If you’ve dried chillies, you can also try making your chilli paste using only the dried chillies and leave out the fresh chillies. Try that and see if there’s any difference. I love to hear your feedback. 😊 cheers, Victor
I was also raised on Penang CKT and make mine at home pretty much same as yours except double quantity in larger wok. I must try cooking it with lard as they did back before we got healthy!
@Brian Rollins..good to hear from a fellow Penangite and that my home version is almost the same as yours at home. I used to cook with lard many years ago. Sure it tastes better. Even better with pork fat! Cheers, Victor
@@foodtripwithvictor yum, those crunchy bits of pork fat/lard. I must be strong and resist ....
@@brianrollins3245 🤣🤣😋😋😋 I’m getting hungry again!
Honestly lard is not that unhealthy, most of the science from the 60s demonising saturated fats has been debunked. If anything, the polyunsaturated fats found in seed and nut oils are less stable and less healthy.
Very clear explanation and true picture of Penang CKT- no fishcake and fish sauce
Thank you for your comment @Maran Nandan...I guess over time cooks do improvise and add extra ingredients. I like to give a traditional version on this video on how I remember eating Penang CKT. Cheers, Victor
Thank you Victor for passing onward yr passion in this channel. Been I long time I wanted to buy a grinder but only a small one due to lack of space in my kitchen. Would you be kind to share where you bought yr grinder or where I can get a similar one that grind so finely. I am from Singapore. Thank you.
Hi @52muimui..The grinder featured in this video is a Japanese brand called Takasima. I bought it a long time ago at a pop up stand in a shopping mall back in Penang. The model is TK-3168 but I don’t think they sell it anymore. The power is 240V 180 Watts power. I am not sure where you can get it in Singapore. But you should be able to find alternate grinders. Try some of the department stores in the kitchenware department. Maybe if you see one that you like, google the model first for some customer reviews. That’s what I usually do before buying a new product I am not familiar. Cheers, Victor
Very good
Thanks @Mathew John
Hi Victor oi, tx for the lovely Penang autentic recipe. you shied away other mixed up recipes aulterated from other states. However, I prefer the duck egg fried more well done and can show in the end of the FKTeow plate. just my tot. appreciate you highly differenciate Penang FKT from KUL recipe. tx once again.
🤣🤣 yes you’re right. I haven’t fried my egg well done enough. It’s very interesting to watch the CKT stall in Penang fried their plate of CKT. I’ve seen different stall cooked differently. The best one fry one plate at a time. Imagine doing that plate after plate and becoming a master of CKT!
i love you give alternative foe Muslim. thank you and will support you
Thanks for your support @Jodykmj
My damm favorite...agree wth u abt fish sauce
@Cecelia Dorisamy Muthu..thanks :-) Cheers, Victor
很棒！講得很詳細，在台灣🇹🇼看。
Hi Victor, you are right they don't use fish sauce but some do use a fish gravy from China call Narcicus fish gravy.Its awful when you smell it but once you add with all the soy sauces it's another level.
@Bok Teik..thanks for sharing that information. I didn't know of the fish gravy. I wonder what the taste is like. Cheers, Victor
This is as close to Penang Char Koay Teow as I know it. I spoke to many hawkers and viewed many videos the key success factors I believe for an excellent plate of CKT are these:
1. Right mix of sauce(many hawkers seem to think this the main determining factor)
2. Technique in the frying including:
a. the size of the flame ie the how hot the wok is, a very high flame is preferred.
b. How you toss the Koay Teow, quick tossing is the norm and very thorough mixing of the Koay Teow with the sauce.
c. sequence in adding in your ingredients, your seq. is good.
d. type of oil use, incl pig fat.
too much talking on my part. Enjoy your Koay Teow, well done.
BTW you must be from Melb., cos I know the brand of Koay Teow you use.
Hi @tean tan...thank you for dropping in again and offers your knowledge of wisdom to share with my viewers. Totally agree with you...the 2 CSF (critical success factor) in a good CKT in Penang is the sauce mixture and the skills in frying the CKT.
Yes, I live in Melbourne. Not much choices for us living overseas when it comes to buying fresh koay teow..I would have preferred the koay teow slightly narrower than the one I used in the video. In Penang, which you probably would know, the koay teow is not that "fat"! LOL!
Cheers,
Victor
The type of wok plays a big part too. A well seasoned carbon steel is best!
@@IcedCupcakes yes that is so true. Thanks. Cheers, Victor
@@foodtripwithvictor After living in Sydney for nearly 40 years I never stopped to make CKT to entertain my friends and my family. Before my first attempt I made it a point to watch the PG hawkers doing their thing. That's most helpful.
Talking on what is most important in a good plate of CKT, to me it had to be the freshness of the Kway Teow. Once the KT had been refrigerated.. it's never the same texture anymore. We're lucky in Sydney as I would check out the grocery shop on which day is their fresh KT delivered. All for the best results. :) :)
@@mollysaikmoremore ...oh yes, I wish I could buy it fresh...I am sure there is here too except I haven't hunt it down. Most likely in Springvale if I drive out there and look for it. Also it needs to be a thinner flat koay teow, not so fat as the one in the packet.
Talking about watching how the hawkers make the CKT. I watched carefully on my last trip, quite recently only last week. I tried 3 different hawkers, and all 3 have their own style of frying the CKT. Ha ha. Never the same. I guess that is why it still vary from one CKT to another CKT even in Penang. :) Cheers, Victor
YUMMY! if I put more bean sprouts (I love bean sprouts), do I add more of the light sauce?
Hi @A EUDAEMON Living...more bean sprouts 😋 and maybe leave some as garnish if you like it raw with a bit of crunchiness in your CKT. No need to add more light soy if you’re making the same small portion that I’ve shown in my video. Taste first before you finish cooking..and if not salty enough for you..sprinkle some cracked sea salt over your CKT. Cheers, Victor
@@foodtripwithvictor this video popped up again in my page. anyway, i almost perfected it! my husband said it is as tasty as the one we tried at a Chinese resto here! KUDOS to you!
@@healingmusicandmantrasinc8306 omg 😱 🤗😋..that is wonderful. Thanks for letting me know. Cheers, Victor
I like fish sauce with it too 😋
Other viewers have said the same, but personally I haven’t tried adding fish sauce.
Hi Victor can you pls let us know where you bought your mini blender from? We are based in Melbourne btw and are making your char kway teow today 👍🏼
@Gigi Isabel..good to hear from someone local. I bought my mini blender long time ago ..been using it for 15 years or longer. Unfortunately I got it back in Penang at one of the shopping mall, and was a temporary pop-up stall promoting their products. It’s a Japanese brand called Takasima. Maybe google can help with online purchase 😉...Cheers, Victor
Great malaysian restaurants in canberra and I just have to toss the coin between CKT and laksa. brilliant versions cooked. I found CKT in Penang thirty years ago just brilliant and the penang version with chinese sausage slices.
Thanks for your comment. Australia has good Malaysian restaurants…I crave for them when I was there. It’s always taste better if we could get what we need, which is what I’ve found here in Penang wet market..fresh thin koay teow and nice plum crunchy bean sprouts. Cheers, Victor
❤️❤️❤️
Lovely
Thanks you for sharing I should try your ckt😉😘
@O Lina…you are welcome. Thanks for visiting my channel. Hope the recipe works for you. Cheers, Victor
Hey Victor, i noticed the Australian electrical plug, which part of Aussie are you residing in?
Hi @Deanna Koh..I made this video when I was in Melbourne. Cheers, Victor
Hey Victor, did u boil the noodles before you put it on the wok?
No I didn’t @Haziq Taufiq..although you could blanch the noodles in hot water first before putting in wok. But don’t over cooked/fried the noodles if it’s already blanched. Cheers, Victor.
Yes Victor, I agree with you. Only one plate at a time. I have not order CKT for at least 35 years. My last PCKT was at Penang,of course, at rifle range. The chef was a young Tom boyish lady, look no more than 21 years old. Is she still there? Is she still cooking the old fashioned way, individual plate at a time? I don’t eat CKT in Singapore because I was not able to find chef that cooked CKT individual. I had my first and last plate of CKT which was cooked in large batches 44 years ago. Thank for assuring my tongue buds.
Hi @Siew Lim..thanks for sharing your story on CKT brining back some old memory. I haven't been to Rifle Range since I was in high school. That's how long. It is always congested in the Air Itam township, especially during peak hours, long weekends, and holiday seasons. The area there has changed a lot if you haven't been there for the last 10-15 years. But Rifle Range flats are still there. Cleaned up and repainted from what I've heard. It is still a food haven with plenty of choices and authentic Penang street food for die-hard foodies. I don't really go there. I am not able to tell you whether your CKT cook is still there. Hopefully another Penangite who is reading this will have the answer. Cheers, Victor
My favourite ckt is always tue chinese style.. dried, spicy and rich with flavor like in penang.. unlike the ones sold at the rest of malaysia they made like a handful of kuey teow and a gallon of gravy
Me too! Penang CKT is my favorite. Almost all the kopitiam in Penang has a CKT stall. Each can still taste slightly different depending on how it’s made and what sauces they put in. The best one is cook to individual plate/order and like you said, it should dried with a nice charred flavour. Yum! I’m hungry again talking about it 🤣😋 Cheers, Victor
@@foodtripwithvictor im always a fan of chinese food.. especially penang ckt and chicken rice.. even though 2 simple dishes, but i have high standards for that.. 😅😅😅
Spot on about the fish sauce. Born and raised in Malaysia and never heard of fish sauce until I came here to the US. People been bullshitting about fish sauce in Malaysian dishes
Ha ha…I guess it’s been recreated by other CZcamsrs for their liking of fish sauce in their koay teow.
Great content... Much interesting~~ Playful. Useful stuff! Standard buttons contributed!.
Thank you.
Hi Victor,
Where I live they don't sell the dark caramel sauce. I think it is a typical Malaysian sauce. However, I noticed that you also made a few Thai recipes. So, perhaps you know if I can use the Thai black soy sauce (e.g. Healty Boy Brand) as a good substitute for the Malaysian dark caramel sauce. This Thai black soy sauce is very thick and dark, full of molasses and is more sweet than salty.
Thanks and regards,
Fred
Hi @F S…Fred, based on your description on its taste, it should work. But don’t add too much. Start off with a little drizzle. Mixed through. Taste it. If you think it need a bit more, add a little bit more. But not too much. Otherwise your CKT will be too dark. Cheers, Victor
What is the tip to get it smokey fllavor? Uncle Roger recommends to add MSG!
Hi @Hector out….hmm, that’s interesting, MSG for smokiness. 2 most important elements - A good seasoned wok + a strong heat. Traditionally pork lard is used to stir fry the noodles. That will give you a smoky flavor for your CKT. Chinese “lap cheong” will add that smoky flavor in the dish as well. Cheers, Victor
I crave ckt too. Restaurant ckt is so expensive in western countries. Its better to cook at home
True. You think about it. It’s just koay toew..but I guess if they add big prawns it may justify the price. I don’t mind if it’s really good 😋
Hello Victor. Thanks for sharing your take on Penang CKT. Note your criticisms about adding oyster sauce and fish sauce. I've done this before and it does bring out the 'umami' flavour that is missing in absence of a really hot wok and fresh ingredients. TBH, if you are true to the historical roots of CKT you should be cooking over charcoal, not a gas hob!
True true…cooking with charcoal flame. It’s a rarity these days even to find local Penang CKT using charcoal flame. We can still get a good wok hey with gas flame but missing the smoky flavour. Personally I’ve not tried adding oyster and fish sauce in my CKT. But I’ve tried with a dark caramelised soy sauce which works well.
I'm too old to remember my first introduction to CKT, but I still remember mum cooking with a charcoal stove until early 1960s, when bottled gas was introduced.
@@richardlau395 ..I actually bought a box of charcoal here in Penang. Tried to make charcoal grilled chicken. Took me several hours to get the charcoal flame going before I could start grilling the chicken! 😂 once is enough. Too much hard work. Too much fume and bad for environment. Gave the rest of the box away. I will stick to other conventional methods of cooking
Charcoal is hygroscopic, so dry it in the sun before trying to light it, especially if stored too long. For ignition I use a blowtorch (!) and a hairdryer. Can also sprinkle lighter fuel, but I find it smells. Keep up the good work 👍.
Oyster omelette they use fish sauce,??fried hokkien noodles in Singapore use fish sauce ??
I cant imagine Kwai Teow without shell fish
I think the really most important ingredients in making Penang Char Keow Teow are the oil made from lard and the garlic. The lard oil gives it the aroma and taste.
I don’t disagree with you @Good View..anything cooked with lard and garlic will taste better with added flavours. Personally I don’t use lard in my cooking at home. But when outside I don’t have any choice if I want to eat the street food that’s cooked with lard. At home, we can cooked it the way we like it. Cheers, Victor
I totally agree with you that people didn’t used fish sauce to Char Kwar Teow century ago. In addition, they didn’t use chopper/blender to chop chilli and onions, and also didn’t use gas to cook century ago. 🤣
Thanks to the inventors for making life easier in the kitchen 🤣
There is a difference between changing ingredients/flavours, and changing tools/techniques.
But who am I to speak, I’d be adding shrimp paste lol
@@mattbritton6222 ..LOL..of course it’s up to you and your taste..the fun of making your own CKT at home,you can do whatever you like. Just don’t call it Penang CKT.
Top Chef.. Reciou jika bubuh serbuk lada putih, bererti recioi kamu sufah out.. Miss out SoS Ikan, SoS tiram, Chicjen Stock, Gula sedikit..Goreng kueh teow bergitu 2.2.k ,Bererti Orang Penang tak tahu Rasa dan tak tahu Makan Penang Champion Char Kueh Teow..( Talking too Much. )
Hey Victor, could you kindly tell me the name of that (green coloured) pulveriser you used to blend your ingredients? I would appreciate it very much. My wife is a fan of your videos and that's how I found out about you. I want to see if I can buy one for her. We're in Sydney, AUS.
Hi @Byrt Mallanyk.. I have few other viewers asking the same. It is a Japanese brand called Takasima TK-3168. I got it more than 15 years ago now. It is by far my favourite and the best. I got it back in Penang at a shopping mall in a small pop-up promotion stand. I haven’t seen one similar as mine since then. Good luck hunting it down. If you could find one, would you please share your experience by posting your comment for other viewers who may be interested. Thanks, Victor
@@foodtripwithvictor Hey Victor, thank you ever so much for getting back to me so quickly. I'll keep looking and if I do find one, I will sure to post it here. My many thanks again! Cheers, Byrt
@@byrtmallanyk you’re most welcome
I enjoyed all your videos. Are you an old boy of SXI ?
Hello @waihon Lam..thank you. No, I am not ex-SXI. I went to GSS. Glad to hear you’re enjoying my videos. Cheers, Victor
Fragrant Oil is very important. If you don't have pork lard oil at home, I use fried garlic oil. Stir Fried Noodles taste delicious.
Thanks for the tip 😊…I used to make some garlic oil to store for later use. Must do that again. Cheers, Victor
How long can you keep the extra paste for?
Hi @EverythingEthan…you should be able to keep it for 1-2 weeks in an airtight jar in the fridge. Cheers, Victor