How to make Penang Char Kway Teow with & without lard for comparison, the results are shocking!
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- čas přidán 7. 01. 2024
- In this video, I share with you the step-by-step process of preparing one of the most popular Malaysian dishes, char koay teow. I show you how to make it with and without lard, and then compare the two versions to determine whether or not using pork is necessary for a traditional taste.
Join me as I demonstrate how to make this classic dish using fresh ingredients, proper seasoning, and some helpful cooking tips. We start by having a plate of CKT at a local hawker center then buy the fresh ingredients at the local Batu Lanchang Market in Penang.
This video explores the age-old question of whether or not pork is a must-have ingredient when cooking char koay teow. Watch as I cook both versions of this iconic dish in real-time, then conduct a taste test to determine which one comes out on top.
I break down the entire process into easy-to-follow steps, complete with a list of all the necessary ingredients and cooking equipment (cast iron wok vs carbon steel wok).
Fair play to you, for pulling the taste test.
Well, you excuted your the char kway teow , professionally with the temperature and timing.
Any wonder your guests, were baffled with the taste, use of lard and consistency of your well earned masterpiece.
Well done and you deserve the applaud of your family and guests.
Thank you so much! I think it is a good thing to share our cuisines to bring people together. Non-pork versions of Chinese food is a must for other people who can't eat pork to try our cuisine, I hope to dispel some myths which say only a certain ingredient can be used. Truth be told, of course the street version of CKT is better than my home cooked version, but recently I have seen more halal versions pop up which is encouraging.
@@pishedbloke
You're Absolutely, on the money, regarding bringing people together to savour the world of cuisines.
The concept of halal cuisine is a venue for merging Chinese cooking to cater for guilt free dining.
As far as gastronomy goes, the ancient art of Chinese cuisine is one in a million.
Today with the fusion of diverse cooking, we are blessed to relish anything on offer.
I enjoyed Chinese food growing up.
To be honest, I prefer your version of kway teow, rather than hawkers.
At least you know what goes in the dish.
You made it seem so easy.
How did you managed 20 servings?
I like your presentation and it's down to earth, no BS.
You mention in your comment about working in the US and New Zealand.
Wow! how interesting.
You're are well seasoned food connossiuer.
Well done and keep up the good work.
@@manithangavalu7885 You are too kind sir! I think I can get about 15 servings from 2 kgs of noodles. CKT isn't a dish to binge on and even though my homemade version is less oily than the street one, it's hard to eat large amounts of it.
Actually I can cook a variety of other cuisines, even Indian and Middle eastern recipes, which I love, but I have just been dabbling in these cooking videos of late because I want a short record of some recipes maybe my kids can learn from after I am gone. I was planning to make some videos of family recipes when I have the time. It is sad when no one picks up the torch and a recipe is lost forever.
@@pishedbloke
Wow! What a wonderful LEGACY you're composing for your children,in years to come.
The PASSION of FOOD.
At least you're dedicated to your heritage and culture to salvage the by gone era to be passed on to the next generation.
I'm impressed with your expertise on different culinary cuisines.
I love CKT, I'm going to have a go on your easy to dish up recipe.
Blood cockles are not available, only clams.
Have you cooked Gumbo or Creole dishes?
Let's see what you have in store next.
Thanks.
Waa.. you sure can cook 👍👏. Looks delicious 😋. Thanks for the recipe n video😃
Used to work as a cook, also I enjoy it very much actually. 😁
I like the way you gave some info regarding the types of wok. Whether to use carbon steel or cast iron wok. Either one it becomes rusty
Hahahaha yes, must always leave a coating of oil in these woks!
Good effort to show your us your kung-fu, not enough wok hei only. Well done.
hahaha thanks... I used to have those high pressure burners, but cannot use inside my apartment! 😆
I enjoy watching your videos very much! Good, honest content and opinions. Thank you! 🙏
Thank you for the encouraging words! I will try my best!
enjoy bro, all the best to you and family
Thank you so much!!!
Thanks for the recipe sir👍👍
Very welcome, hope food brings more people together!
@@pishedbloke btol..
Tq for the recipe. I will try palm oil with chicken cube.
good luck! please let me know if it works well!
Very good indeed for the whole presentation with costs of the 12 plates of homes dishes.
thank u for your kind words!
2:02 i sometimes buy my raw CKT at the same stall if i forgot to buy at lotus's. They sell the 600gm here instead of 450gm at lotus's.
13:14 if eating out I always ask for extra cabai when ordering my CKT. I prefer mine to be extra spicy. Sometimes even after adding extra cabai the CKT isn't as spicy as I would've liked.
15:17 last time before covid there was a CKT stall at bellevue hotel in penang hill. The cook (mr thong) used chicken fat as substitute to pork lard so as to make a halal version. And it became quite a hit. Due to MCO he had to cease operation in penang hill and most probably operate somewhere in georgetown or air itam vicinity. When things came back to normal, thinking he will come back to sell CKT at bellevue, I asked bellevue hotel staffs about the CKT stall but they said the stall had closed for good and they had know idea where he's operating now.
Thanks for watching bro! Yeah a lot of stalls still traditionally sell by katis, and 1 kati is 600g.
The chilli boh wasn't spicy at all! Actually you can add in some blended cili padi to add heat!
Chicken fat? Sounds interesting.... but I think minyak cap pisau is actually a good tasting cooking oil. I heard that the halal Hokkien mee seller in Tg Tokong passed away a couple of months ago. Quite sad, I guess it is unfortunate the next generation isn't always keen to continue the family business.
I've tried pork-free KL Hokkien Mee.. no pork, no lard.. not sure if its halal.. just chicken.
Believe me you, one of the best hokkien mee I've tried. Just the wok hei brings out a lot of fragrance from the dish
That is awesome... I will continue to explore what dishes I can try to make pork free!
I prefer the streets char Kueh Teow of Penang. Using charcoal. I had seen one on tv this one uncle cook using charcoal. Wah! So delicious. This uncle using cart trolley with wheels to move his wok. I must go and eat this when the time come to visit Penang. 😅. Thanks
Yes, charcoal is the traditional heat source for CKT! It gives an extra dimension to the wok hei smokiness... I am happy to say many CKT hawkers still use charcoal stoves in Penang!
Siam road CKT is the best in penang
@@whyyouseeme563 aha! I noticed the charcoal stove and that cart trolley wheels. I like it.
@@whyyouseeme563 not bad, but very long queue!
Of course Chinese prefer pork oil so yummy a big difference😢😅😊
It's like nasi lemak without the lemak.
You can try it, some CKT in Penang do not use lard such as Left Handed CKT and Bee Hwa.
You cook well....Yummy Who taught you to cook.....🙂
I had to cook from a young age, and when I left home at 17 to study in Singapore I had to cook more because I wanted to save money. By the time I went to university I was pretty good at it, and I even worked in restaurants during the summer. Besides, I have always liked it and is one of my hobbies.
Aiyo chef, how come u eat ckt with fork wan?? like that where got kick??
Hahaha to be honest... I was really tired after cooking. Just cincai eat lah hahaha
Bro, wah! boleh tahan, gaya ada... looks good 👍
@@emelialim2984 hee hee thank you thank you... OK lah, if hungry can eat lah LOL
ops there is an egg shell in the first attempt xD
Hahahaha you are right!!! And we ate it! LOL
@@pishedbloke hahaha wowwwww xD
I prefer ckt with lighter color!
ya ya me too!
Are you an ex-chef?
Hehehe not a chef, but I have worked in kitchens before, my first job was in the US as a cook. I have also worked as a cook in New Zealand, but I have always been interested in making street food. I now cook at home for my family on a daily basis and it is a nice hobby for me. 😃
For the same amount of dishes you make how much do you really save when compared to eating out.🥱
It depends on what we eat outside, for example if we eat rice and dishes, it could be up to double at a restaurant. If it is hawker fare, then it is significantly lower