Andy did the Penang style ckt, that famous style doesn’t use black soy sauce. But it does use a special secret recipe blend soy sauce that gives each hawker stall it’s unique taste
With thick paste ingredients like chilli paste, sambal, etc. I tend to mix it into a runny ingredient in the dish, such as soy sauce, so it distributes further/easier throughout when added. Good tip or bad?
Hi Auntie Liz, can you explain the preference for adding yellow noodles to the Singapore style char kway teow? I'm an American living in Singapore and find the Penang style so much better.
i had to stop making [my own variant of] char kway teow in the kitchen because the amount of smoke it produced was real dangerous no matter how much ventilation i had going. like ok i know i should never have been making it inside to begin with but every so often i hear the siren call of char kway teow calling me, like when i watch this video
@@davidconley6267 my restaurant has induction only so we couldn’t use this outdoor gas burner we bought for the shoot. And yes it works great in my garden now :)
@@AuntieLiz No problem. But it was kind of unfair to him. Love your work regardless. Have tried your recipes more than a few times with mediocre results. Best wishes to you.
It's very good. Just maybe should try to keep some moisture km the noodle. It looks a little too dry and that might cause the noodle to taste a bit bitter due to overcharred
Everything looks good except timing for when some things go in. It is best to put the egg after the noodles, before the sauce. This way when the sauce goes in it can coat the eggs better also. Beansprouts should be last to go in, right before serving as you want to keep them crunchy.
Hi Lizzie, hopefully it’s ok to call you Lizzie, erm, is there a Singaporean or Malaysian sausage you like/can recommend? I was thinking of how easy the sausage is to toss.
Watching this made me realise i run my wok burner waaaaaay too high. If I took that long to cook mine it would burn... Also, never had CWT in Australia with pork scratching in it... I have some coming, might have to give it a crack again
I thought @ChefAndy’s CKT did look a little anæmic when he prepared it. I thought there may be some effect due to the lighting. I like a nice dark plate myself, so you win this one, Auntie Liz.
Those eggs are amazing. I haven't seen that dark a yolk since I was a kid. Are they farm fresh? They can say what they want, but the eggs we had as a kid from the chickens aren't the same as the eggs from the local grocery store. The taste is completely different. But it all looks amazing...I would need to eat it sparingly, but as a treat? I'm there.
@@AuntieLiz Interesting! Thanks for the response. I try to get farm eggs when I can. I can make decent meals cheap, but good ingredients are always welcome! Keep up the good work!
That's, definitely, a House Special Char Kway Teow. I think it could be hotter. I think Andy would have done better if he knew where the ingredients were.
Yes yes... have good colour shirt...andt good amount of seafoooooood. Buhtt what is dis ' liquid wok hay' is this the MSG of wok hay? Aunty Liz, Uncle Andy where is "Babe"? And "Gluten Free guy"? Hey ? Hey?
Looks stunning chef ✌️
Hi Andy, I'm a big fan of yours! ❤️
Controversial opinion. Andy did it better.
Also, when will you make my day and hop on a Romanian recipe Andy?
Cheers bro - thanks for being a good sport. Gotta cook up in Aus next!!
haha nice
Garlic into smoking hot oil, obviously a flavour profile I am yet to appreciate. You did well Andy, especially on induction.
Andy did the Penang style ckt, that famous style doesn’t use black soy sauce. But it does use a special secret recipe blend soy sauce that gives each hawker stall it’s unique taste
Love your finally color looks of Char Kway Teow. Thanks aunty.
Gorgeous chef, meal and plating! And that kiss at the end!!! ❤❤❤
I would take out the prawns after frying them, then add them back in along with the cockles towards the end so as not an to overcook them
I would recommend if your prawns are small, but mine are super large king prawns - they were fine!
You got that right!
@@yewjinlee4739-1950 - Bikini - Kway Teow & Cockles - The Essential + 2024 - Affluent - Kway Teow & Seafoods
Hi Auntie Liz, your version is fabulous! The hum (cockles) & the pork lard bits are must haves.
Yes they are!
Double-handed toss - sorry children is just gold! Love these unexpected innuendos from auntie Liz!
Liz - Yes Chef! Looks amazing! Thanks for sharing and as ever for your innuendos 🤭😂😋❤
My pleasure!!
The color of the yolks. Wow. Food looks delicious
only the best.
With thick paste ingredients like chilli paste, sambal, etc. I tend to mix it into a runny ingredient in the dish, such as soy sauce, so it distributes further/easier throughout when added. Good tip or bad?
Sounds good to me, especially those that improve with a bit of heat.
@@nedlukies6940 Add Cincalok - 0rgasm.
Looks delicious ❤! Thank you for the great video 😊
I remember having this at Melati in London in the mid 80's and it blew my mind.
Noodles + Kuey teow my favourite also, tq liz for this char kuey teow wok hey recipe ❤❤
Yeah my favorite form old school Siglap Market, can you make black carrot cake next!
love black carrot cake
Love seeing the difference and critique on improving on what Andy did.
Ty
🎉 ❤ Absolutely looks delicious Liz.
I remember having beef cha Kway teow in SIN.
Delicious 😊😊😊
TY
Extra eggs, extra see ham, extra belacan. This is when char kuay teow will take on another level of flavour.
The pork lard battons gave me a left arm tingle 😂 YUMMO
That looks so good
Hey does anybody know what outdoor burner is being used here? It looks great!
Do you have a link or full description of what fish cakes to use?
OMG! Andy holds his chopsticks so much better! 🤣🤣🤣
Looks delicious, auntie liz.
Thank you!!
Auntie Liz looks delicious too 😅
This reminds me of the time I visited KL and Penang ❤
Loving the colour of your top Aunty Liz🤣🥰😍 Can tell you been hanging out with Uncle Roger too much 🤣
ok Auntie Liz gotta say that's a helluva different one to the one I grew up with it's just onions, beef and more onions!
This ain't kind of you.
I just left the table and you make me hungry again haiyaaaaah.
Seriously it looks soooo good thank you for sharing 🫰
Haiyaaaaaaa
Looks amazing
What is inside liquid wok hey? Please do a tutorial, Auntie Liz.
Ok ok it will be up on my patreon page!
What exactly is liquid wok hei and how do you make it or is it a secret?
It will be on my patreon page
That is my absolute favourite dish
Mine too
I'm hungry already Auntie Liz🤤🤤🤤❤
😋
Yep, I love CKT, but our local noodle place smashes the rice noodles to pulp, and it's too oily. I no longer buy it there, but I do buy it else where.
Does anyone ever go “chp chp chp” with your tongue whenever you watch mouthwatering food videos?
Hi Auntie Liz, can you explain the preference for adding yellow noodles to the Singapore style char kway teow? I'm an American living in Singapore and find the Penang style so much better.
Adding makes egg noodles makes it more Singaporean.
That looks scrumptious.
sure was
Where u get those eggs from? The yolk is almost red!
i had to stop making [my own variant of] char kway teow in the kitchen because the amount of smoke it produced was real dangerous no matter how much ventilation i had going. like ok i know i should never have been making it inside to begin with but every so often i hear the siren call of char kway teow calling me, like when i watch this video
Color is amazing!!! I was worried you werent moving fast enough to not burn the garlic, but seems fine.
Gotta move fast 💨
Singapore char kueh tiao is the best
Zion road my favourite.
How.do you make the liquid Wok Hei
Look amazing, if anything i will prefer my onion a lil raw side like a pad thai would have.. giv a lil freshness to it as the oily counterpart
I like how "uncle" is an official chef title now.
🎉 💯 percent agree on the cockles. It’s not balanced otherwise.
So you give him induction to cook and you go outside and use proper gas flame?
@@davidconley6267 my restaurant has induction only so we couldn’t use this outdoor gas burner we bought for the shoot. And yes it works great in my garden now :)
@@AuntieLiz No problem. But it was kind of unfair to him. Love your work regardless. Have tried your recipes more than a few times with mediocre results. Best wishes to you.
Love u auntie Liz i wish someday i can meet you and try ur food
Does the UK have the "prawn fan" sweet soy sauce?
I saw Chef Wang Gang do a review of liquid wok hei. Very interesting.
It's very good. Just maybe should try to keep some moisture km the noodle. It looks a little too dry and that might cause the noodle to taste a bit bitter due to overcharred
Good grief. 'Auntie Spicy' for the spicy Auntie 😉 joined the Patreon today.
Everything looks good except timing for when some things go in. It is best to put the egg after the noodles, before the sauce. This way when the sauce goes in it can coat the eggs better also. Beansprouts should be last to go in, right before serving as you want to keep them crunchy.
@@WilliamWee-h4d Not for char kway teow.
For this dish you put them only right at the end and barely cook them at all.
Hi Lizzie, hopefully it’s ok to call you Lizzie, erm, is there a Singaporean or Malaysian sausage you like/can recommend? I was thinking of how easy the sausage is to toss.
It's good to know that Auntie Liz likes a lot of sausage - 😂😂😂 - sorry children.
Jokes aside.
Great dish. I'm definitely going to try make it.
Watching this made me realise i run my wok burner waaaaaay too high. If I took that long to cook mine it would burn... Also, never had CWT in Australia with pork scratching in it... I have some coming, might have to give it a crack again
Aunty liz, kindly share halal version of char kway teow
Remove lard - use oil
Instead. Remove sausage - add
More cockles or prawns. Dont add lardons.
@@AuntieLiz thanks aunty liz 🫰🏼
The garlic is burnt. Look at the back of the spoon
Did auntie Elizabeth say liquid Wok Hey " Haiya" !
I thought @ChefAndy’s CKT did look a little anæmic when he prepared it. I thought there may be some effect due to the lighting. I like a nice dark plate myself, so you win this one, Auntie Liz.
whats liquid wok hei
“I like a lot of sausage.” Sorry, children. 😉
Those eggs are amazing. I haven't seen that dark a yolk since I was a kid. Are they farm fresh? They can say what they want, but the eggs we had as a kid from the chickens aren't the same as the eggs from the local grocery store. The taste is completely different. But it all looks amazing...I would need to eat it sparingly, but as a treat? I'm there.
They are gorgeous arent they. Cacklebean farm eggs, the utter creme de la creme of eggs
@@AuntieLiz Interesting! Thanks for the response. I try to get farm eggs when I can. I can make decent meals cheap, but good ingredients are always welcome! Keep up the good work!
I’m very comfortable with tossing😉
I would pay RM18 for this CKT!
Wooo
So Char Kway Teow is basically Pad Thai without the tamarind sauce and the peanuts?
1. Haiya not enough kerang.
2. Nice to eat with pickled cili / fresh chili w Chinese vinegar.
Pickled chilli the best
You need to have the right tools and specific ingredients to make char kuay teow if you don't, it'll just be a normal fried kuay teow.
Appreciate this is Singapore style CKT but for me, Penang style is the only one worth eating.
Im an uncle roger fan auntie liz so im gonna comment accordingly 3:35-3:38 "i like lots of sausage" thats what SHE said haha
Hehe
sausage prawns fishcake garlic i would have done, thats gunna be some burnt garlic
If you can't have a gas smoking hot Wok simply replace it with a smoking hot Wok Chef. FUIYOH AUNTY LIZ.
Haiya you need more oil, give it in the middle of cooking.
Teochew style char kway teow is white. So there are actually two styles dark and white.
I feel like I should get a ticket for a free meal at your restaurant
I think the problem is your fire? It's too concentrated or not spread out?
I was expecting her to use the liquid wok hei.
Fuiyoh
Fuiyoh first
What is this magic "liquid Wok he"?
they both are secret couple and uncle roger
completely enamoured with auntie liz's brown eyes
There is not a lot of "char" on her noodles. You can see some char on the fish cake and the sausage, but the noodles is mostly pristine. 6/10.
Colors looks legit but why is there yellow noodle?
Thats how i have it in 🇸🇬 singapore from my local
@@AuntieLiz Oh interesting I never saw that before. I grew up in Penang and nobody there uses yellow noodles
3.35 i like a lot of sausage yeah we all know it uncle roger and andy
First. Chef Auntie liz is hot
That's, definitely, a House Special Char Kway Teow. I think it could be hotter. I think Andy would have done better if he knew where the ingredients were.
👍👍
TY
Have both of you went to Uncle Roger's restaurant in Malaysia?
Not yet but peanut allergy guy and I had a private tasting already 💪🏼👍🏼
Chau kwe tiau, pad thai, is all same dish they came from Chinese dish is mean fried noodle
2024 - Bangkok - Top THREE Billionaires are Chinese Thais - Chinese 0rigins - Ancestors from China - Use Chopsticks
Wrong cockerels, but in all fairness I haven't seen the blood cockerels in Europe. I'm dying to find the right ones.
Sorry children 🤣
Yes yes... have good colour shirt...andt good amount of seafoooooood. Buhtt what is dis ' liquid wok hay' is this the MSG of wok hay? Aunty Liz, Uncle Andy where is "Babe"? And "Gluten Free guy"? Hey ? Hey?
Girl you need to stop lol jk your the best female chef on here good job
How did I instinctively know she would like a lot of sausage and would be good at tossing with two hands ?
i would eat this plate of CKT and i don't even like it when i'm in SG..
haha interesting
Liz is an absolute smoke show, that's how she gets that perfect wok hei. Total babe.
No idea what chilli paste to use tho 🤷🏽♀️
like a sambal oelek
is it halal?
There’s one thing hotter than the wok in this video.
You must be quite hungry - She is white skin - Pretty - 0wned by Peanut & Two Juniors.
The eggs shd have gone in the wok b4 the chives and beansprouts.....
Can, all takes seconds to cook. As long cooked properly and everything else is crunchy then all good
10/10 sorry Andy ;)