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Uncle Lee meets the Father of Sang Har Meen | 大舅父 遇见生虾面创办人 | CHEF TAN ((高佬) | GOODVIEW KOPITIAM
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- čas přidán 3. 08. 2024
- Chef Tan (高佬)
Goodview Kopitiam
1091, Jalan 17/27
Seksyen 17
46400 Petaling Jaya
Selangor
Malaysia
#uncleleeadventures
#sangharmeen
#prawnnoodle
#goodviewkopitiam
#fatherofsangharmeen
#originalprawnnoodle
#生虾面创办人
#cheftan
#高佬
Wow the sang har v big yummy uncle Lee always look for ho liao dish😢😊
So good.. yes, drooling now thinking about it 🤤🤤🤤
Greetings from London. Nice food program. Please focus on the delicious foods and not on your face chewing. It kind of put us off. Check other bloggers for tips. 😜
Pls tell the chef not to come up with groundless claims. I am 40 years old. I have eaten Sang Har Meen since i was 7 or 8 years old. And that shop that sold it has been around for ages before i first ate it as a kid. So this dish has been around way longer than 30 years.
Now that you mentioned this.... I do remember eating this as a teenager....and it is with Soo Kee in Imbi....also known as the stall under the "big tree trunk"!
Drooling.. 😋😋
Come eat… 🤤
another must eat goes in my notes for mu eteniary food hunt in malaysia 2 like 👍👍
Welcome to Malaysia 😃
super!
哈哈哈，原来比他还早发迹的苏记和生记不是生虾面 🤣
还有哦，这地方不是SS17，SS17在Subang，也不叫Seksyen 17（Shah Alam），这区叫Section 17，很多人都搞错
是的..你是对的......Section 17 👍🙏
Tried out the 三通生蝦面 after watching your video. It is indeed very very good. I will be frequently returning to the store. Thanks for the recommendation.
Happy to hear that you enjoyed the food there.. thanks for watching 🙏
Frozen Prawn who want to eat... 🤑
Looks yummy 😋😋
Yup.. we enjoyed it very much 🤤
There is a restaurant famous for its sang har sang meen in Imbi Road since the late 80s.
Yes that was Soo Kee and should be the originator… I passed by that shop sometime ago and noticed that it has closed down. 🥲
The cook who specialises in cooking sang har sang meen is the late Ah Seng. Soo Kee now is managed by one of the late Soo Kee daughters and has moved to Lot 10.
@@leekienmun4055 thanks for the information. That’s good to know. 👍
👍🤤
🙏
The “Soo Kee” brand was the first ever establishment to sell Sang Har Mee in the late 1950s within the KL area. The video creator definitely didn’t do their research before filming this video and using claims like that to attract views.
you are right..... I remember eating it as a kid too and with Soo Kee..... and thanks for watching!
Hi Ivan. You are right to a certain extent. I know Soo Kee. Hope you can agree with me on a different score. In the BB area, you may recall Hicks Road. There were two zi char stalls with the name Say Wai Heong on one side and Sun Chui Yuen across the road. Both served "sang har meen". I was already enjoying this dish as a lad. I am 76 now. Bon appetit.
How can he be the creator of Sang har sang mee...😅...I had eaten sang har sang mee as a teenager ...now I'm 60++.....meaning...sang har sang mee is available by others more than 40 years ago
Agree.. creator should be the guy from Soo Kee
时常看到你介绍美食。我都想去吃😋😋
请享受美食
@@UncleLeeAdventures 最近我也时常去吃拍视频上传youtube 频道。最近分享的一碟一味重庆火锅不错满好吃。你们4个人可以去吃。不过消费有点高🤣不过你去长青餐馆吃饭也是一样消费高😁
感谢您的推荐。我也订阅了你们的频道@@retirementlife520
@@UncleLeeAdventures 谢谢你的支持关注我的频道。我是刚刚开始做youtube channel 请多多关照。我和老公都喜欢看你们的频道视频。
@@retirementlife520🙏
我个人认为生记和苏记的煮法面比较香和好吃。
👍
IMO, it seems contradictory to label the dish as 生虾面。It is frozen to begin with. So it is ludicrous to say 生虾面。IMO. It seems lot’s of work to mask up the true taste of the giant shrimp. It is all chemicals to say the least. I used to enjoy seafood when I was younger while I was growing up in MY. I appreciate the freshness of simple steamed seafood with butter and lemon from LA vast beaches. Thank you for bring to us in LA the memory lane that I had grew up with. Bon apetit! Cheers!😊
生虾 refers to fresh water river prawns in Malaysia. So whether it’s alive or frozen, this dish is known as 生虾面.
👍👍
how can you said it's very fresh when it was a frozen prawn??
Fresh doesn't mean it has to be alive, just killed or recently died. Many high quality seafood suppliers often use quick freezing method (like INDIVIDUALLY QUICK FROZEN or better known as IQF in the industry) to freeze seafood, meat, etc in a matter of minutes. This will use liquid nitrogen at close to -200C and in just a few minutes, the seafood will be rock solid!
The short freezing prevents formation of large ice crystals in the product’s cells, which destroys the membrane structures at the molecular level. This makes the product keep its shape, color, smell and taste after defrost. This cannot be achieved with our home freezers. Home freezers will take hours to freeze stuff and in the process destroy the cell structure of the food and when it's defrosted, you will see blood, or fluid or water collected in the container or bag.
More on IQF 👇
en.wikipedia.org/wiki/Individual_Quick_Freezing
Video on IQF 👇
czcams.com/video/aKos0vQbWaU/video.html
Thank you for watching.
@@UncleLeeAdventures fresh means fresh. Frozen means frozen. Stop trying to justify something that is wrong. Don’t be like UMNO and PAS. haiyaaaaaa......
@@KJotakCetek unfortunately, your definition of fresh is not the same as mine. To me fresh is fresh. Alive is alive. Dead is dead and frozen is indeed frozen... but frozen doesn't mean not fresh.
Uncle Lee, they are not the creators of Sang Hai Mee. Ask people staying in KL, the famous chain "Tai Shee Tou" under Soo Kee/Wah Chai was around for more than 60 years and they are famous for this.
Yes, you are right. I realized that. Thanks for correcting
Uncle Lee, please do your homework properly comprehensively b4 u publish such material to help promote food. Father of Sang Ha Mee ? Have u heard of Soo Kee ? Have u heard of Ah Keong ?
I recalled Soo Kee after folks here commented on it.. used to be known as the “big tree trunk” stall.. had it when I was a kid in the 80s. My mistake here.. thanks for watching 🙏
@@UncleLeeAdventures 😂😂😂😂😂have you heard of Yew Kee Restaurant at Jalan Kapar Klang???
@@KJotakCetek yes.. love it too… old school.. wan tan mee and prawns 🤤… haven’t been back for quite a while, need to revisit some day.
RIDICULOUSLY EXPENSIVE FOR A PLATE OF PRAWN MEE IN A HAWKER STALL... RM 250 FOR 2 PRAWNS. CRAZYYYYYYY.
So which better, this or Grandview? I remember Grandview is cheaper
to me, both essentially tasted the same...probably same recipe and same cooking style handed down from cook to cook within the same establishment. Greenview more expensive as environment better with air-conditioning, etc.
He isn't the creator of sang har mee.
Who is?
I ordered a prawn mee with 2 large prawns. The price was not revealed to me. After it was served I was billed for rm 250. Mind you this is a coffee shop not a 5star restaurant.
I felt cheated and I definitely do not recommend this stall UNLESS YOU WANT TO BE SLAUGHTERED.
你几时请我们吃
请去吃饭。 他们每天都开放。 请享用
哦！他发明炒生虾生面？那我八九十年代吃的炒生虾生面是什么？😂😂
he used frozen prawns? omg....!!! nooldes is too little and price is too expensive, so i wont be eating this dish anytime soon
thank you for not eating... hopefully the queue will be shorter!
banyak mahal la lee
Ya lor!!!
I thought the ones who created Sang Har Mee is Soo Kee in Jalan Imbi? Please explain? Because I have been eating at Soo Kee since the 80's. Please explain the history? Can anyone help here?
Should be Soo Kee.
@@UncleLeeAdventures
Thank you for your reply! Please continue to explore all the wonderful culinary adventures of Malaysia, uncle Lee!
🤗🤗🤗👍🏻👍🏻👍🏻
The original Soo Kee "Tai Shee Tou" was in KL behind Yow Kee Restaurant more than 60 years ago. Where Kota Raya is. Now the children are running them at various places.
@user-ns3ft6lp5p
Thank you! Yes, I have eaten at Tài Shi Tau too! 😋😋😋
one @@ValC488
生记生虾面都有四十年了，你三通只有三十年因该比生记迟。最早应该是lMBl的大树买。
👌👍
你食咗雪虾都唔知道？重話係生虾？
有时候，蝦及时雪藏也會很新鮮的！
这是大马人的讲发，“生虾”是指淡水虾，不是指"生”吃。
Yes, you two are great eaters!
@@katherinelo2590 🤣
0
Frozen prawns cannot be called FRESH, it is misleading, don't think you are a good food blogger. This is Kup Tong Say Har Meen.
@@kristianham fresh water prawn is known as sang har… that’s how they are known in this country. The word sang does not mean it is alive. The are found in rivers.
You do not know the local terms used for the ingredients.
not nice la
Different people have different taste.. what is good for me may not be good for you and vice versa.
Indian haa,, with pusing kepala moh??
San har mee started in the early 80’s to the best of my knowledge and sokee and san kee already existed… so if this guy created this in the 90’s he’s surely not the original creator as claimed, just my 2 cents worth
@@yohanan55 exactly.
@@yohanan55 you are correct... I remember now!....certainly brings back memories...
@@UncleLeeAdventures keep up your good work we enjoy your videos