CARROT CAKE & OYSTER OMELETTE that tastes like the 1960s! Fried with pork lard! (Singapore hawker)
ฝัง
- เผยแพร่เมื่อ 31 พ.ค. 2024
- 00:00 Introduction and history of the stall
02:23 white carrot cake fried in pork lard
08:15 black carrot cake fried in pork lard
09:58 oyster omelette fried in pork lard
15:25 Char Kway Teow fried in 100% pork lard
19:27 Fried Hokkien mee fried in 100% pork lard
23:21wrap up
Grandfather Carrot Cake
ADDRESS: 15 Upper E Coast Rd, Singapore 455207
OPENING HOURS: 7am to 4.30pm daily
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Really appreciated you showing the difference in portion sizes when you announced you were a TH-camr, your attention to detail is what makes your reviews great!
haha thank you
Today I dropped by n bought 3 packets to share with my folks. We all loved it! Didnt knoe that the umami taste of old fried carrot cake i used to enjoy as a kid actually resided in the pork lard used to fry the dish. Pork lard n fish sauce are truly the taste pillars that this dish stands on. Will definitely buy again.
Very informative and enjoyable clip. Good job Greg!
Greg pls lead the pork lard revolution...!
Thanks Greg you are keeping good food alive!
The pork lard and cracklings might be quite heavy for some older folks (with weakened livers). You might want to balance (and actually complement) the oily meal with a bowl of kuey-teow/mee fish ball soup from the stall next door (which also tastes good on its own). Not just some lardy-da meal, the char kway teow evokes memories of the early-LKY days when you brought your own chicken or duck eggs for the hawker to fry with your kway teow. Top off the nostalgia with a bottle of YHS soya bean milk...
bruh 💀
Calm down. Let us enjoy!
great video to start 2023! will go try soon
Such a shame the original dishes are disappearing. Thank you for highlighting this stall, I will certainly pay them a visit the next time I go to Singapore. Lard only!
Thanks for the video! Pork lard is life!
Will try it sooon !!
Thank you Greg!
Happy New Year Greg!
One at Pipit Road morning hawker centre. One skinny elder frying his trishaw days open only 7am to 11am.
cartot cakes during my childhood are springy , caramelized on the exterior ( black ones) that are not too wet but oily instead . White ones are not my preference but they're drier definitely with big enough chunks with good egg flavors .
Power! Now I know where to get my CTK fix🎉🎉🎉🎉
Hey Greg, do you have a review of the Nasi Ulam from the same coffeeshop?
Haha, you really did call the seemingly younger chap "Uncle". But besides that, good detailed review
I do like black fried carrot cake 😍 It's so hard to find good fried carrot cake stalls now
Pls do a review on the Nasi Padang Shop beside!!
There’s one at satay by the bay, think is a franchise of Geylang Lorong 29 Hokkien mee, they uses pork lard only as well.
I would suggest you ask them precisely if they do. Very often they mix pork lard with some palm oil - usually it’s a 80/20 mix - it’s a very common practise
Ya the main reason why many fried food don't taste the same as before.
Hi Gregory. It brings to my old days when I used to ask CKT man to cook fried rice with lard. It was extremely good. Nowadays stall food is no longer yummy from old days
Can't keep me away!
Comes in mixture of small and big chunks which his do it in the pan unlike now people use the wire net and look like kway teow.
Greg, I always have this question on my mind and thought u might be one of the best persons to answer it: was there such “black version” of fried carrot cakes traditionally in SG or was it more a thing that was introduced more recently? I m from Northern Malaysia but spent pretty much my entire teenager’s years growing up in SG back in the 80s. The Northern Malaysian version is always black (called Char Kuai Kak). Those I had eaten in SG back in the 80s were always the white one. Don’t remember I had ever come across any black version back then. It was more in the recent years after the 90s that I saw hawkers started offering the black option whenever I visited SG.
Thanks in advance 🙏
last time there was only the black version. they used to call it "char kueh". the white version came along later in the 60s and 70s. there was also no radish in the kueh. that's a later innovation, which is why it is called "chai tow kueh" now. Of course, all this is anecdotal from talking to hawkers
I think both the black and white versions of carrot cake have always been around in Singapore
You should try the carrot cake at bukit timah food centre next week
My type of fried oyster can't be wholly thin and crispy but chewy tapioca chunks with crispy flares.
Actually the original home made carrot cake as I remember in the 60s are chunky cut from a block, strong in pepper and not fried with eggs. Of course that art is lost and gone. The current version is commercialised to suit a wider palette.
*PLEASE NOTE: CLOSE BY 3:30PM*
👍👍👍 to this stall, but only for the food they cook exclusively with lard ! Greg, you should go hunting for other hawkers who also cook exclusively with lard...reckon it's gonna be quite a challenging task ....
Hi Greg, I'd like to ask what is that transparent liquid he squeezed into the chai tao kuay while frying? Thanks!
A “secret savoury sauce” as I mentioned
@@GregoryLeow oh... secret sauce beginning with M 🤣... thanks for your reply.
Probably msg dissolved in water
@@Albert_Einstein_not i agree
Where is located thanks
Its quite easy to make your own pork lard, but must choose the right pork. I prefer indonesian pork because it has a more fragrance compare to australian
partially crispy Orh-Luak is a rarity in SG these days. M'sia it is quite common. Good if this stall does it crispy. 👍
Hi Greg, thanks for sharing valuable info on pork lard. Many people around the world have been misled for so long that vegetable oils are better and "healthier". It's difficult for them to change their minds unless they experiment and experience the changes in their bodies. Keep doing what you do. Love your content!
Even doctors tell people to eat cooking oil, so ignorant! Our friend just had heart surgery and the food recommendations are a joke to get him to stay sick. Please watch Dr. Gundry who is a famous cardiologist to learn more healthy tips.
I didnt ask for pork lard (bec i didnt know i had to) for the char kway tiaw, and found it a tad pricey for the portion. Next time i'll try the carrot cake and oyster omelete fried in pork lard. And maybe the hokkien mee.
Why can't he fry chilli together with the CTK?..
i love pork lard!
Is carrot cake = lobak ko that is fried with egg?
yes, fried with egg, chai poh, garlic and seasonings
PORK LARD ! thats why i rather go JB for more pork lard dishes like wanton mee and orh luak
Thanks Gregory. Going tomorrow...
Love your videos! I am Chris, fellow Singaporean owner of Raw Bar No 8 , happy to host u anytime, let's collaborate, cheers
Like one to eat more real butter instead of planta.
Malaysian caramelised sauce… kecap manis?
Not kecap manis. Google “Malaysia caramel sauce” it’s a red label
I heck care about the kind of oil used. Just exercise regularly.
Dude, how old is/are the stall holders here? Why u call him "uncle"? 🤣
vegetable oils have polyunsaturated fats which are supposed to be healthier for you no?
Hi, there’s plenty of recent research in this and these TH-cam videos sort of summarise what’s been said over the recent decades:
th-cam.com/video/hzQAHITIUhg/w-d-xo.html
th-cam.com/video/rQmqVVmMB3k/w-d-xo.html
th-cam.com/video/7kGnfXXIKZM/w-d-xo.html
OMG big mistake to watch this late at night. Now got to rustle up some mediocre instant noodles.
Fish cake for Hokkien mee?😢
Hi gregory! I hear you mentioning a number of times that animal oils are healthier than vegetable oils. May I know where you got that source of information form?
As a medical student, we’ve been consistently told the dangers of animal fats compared to plant sources as they contain more saturated fats, which contribute to risk of heart disease.
Have been watching your videos for years and will always recommend them! Though, you might want to recheck your sources for such information, and make sure they’re peer reviewed! :)
Hi, there’s plenty of recent research in this and these TH-cam videos sort of summarise what’s been said over the recent decades. There are links to some papers in there:
th-cam.com/video/hzQAHITIUhg/w-d-xo.html
th-cam.com/video/rQmqVVmMB3k/w-d-xo.html
th-cam.com/video/7kGnfXXIKZM/w-d-xo.html
As much as I agree that pork lard improves the flavour of dishes like the ones being reviewed, I find it really off-putting when Greg says vegetable oils are 'bad' for our health while not providing any justification other than sketchy TH-cam videos. Any time he brings up his unsubstantiated views on the subject, I feel like I don't want to keep watching. It feels like preaching.
Maybe Greg should just stick to talking about the flavour benefits of pork lard rather than evangelising about things that don't have any proven scientific basis.
Samtaholo, I’ve read the associated scientific papers to the TH-cam videos linked, plus plenty more that I’ve come across and have come to that conclusion that vegetable oils are bad. I’ve also interviewed too many hawkers over the years not to see the strong correlations. But if you’re read the papers and come to a different conclusion then hey, more power to you. We don’t have to agree on everything and that’s ok. Such is life 👍
@@GregoryLeow but you do realise that the government tells us the opposite?
@@Jackslav How about just letting him enjoy his lard while clogging up his coronaries and carotids :)
It's nearly impossible to know the truth about fats and oils, the information keeps changing.
For instance, we were told for decades that margarine was good for you and butter was bad for you. This was wrong.
Hey Greg, thanks for the vid today. It's great to see pork lard frying carrot cake & Oyster Omelette!!! But Greg, U should cut down on the intake of lard! :)
pork lard and animal fats are better for you, health wise. some research about the health benefits of animal fats here if you're interested: th-cam.com/video/rQmqVVmMB3k/w-d-xo.html
th-cam.com/video/7kGnfXXIKZM/w-d-xo.html
th-cam.com/video/Q2UnOryQiIY/w-d-xo.html
A little expensive..
hi Greg, can i suggest you keep the health advice aside from your food vids? i mean these are mainly about food reviews such as tastes, portion, etc right? Talking about this oil is bad and this is better kinda deviate from the whole food review right? what is next salt content?
Then again, this is your channel. your contents. as what many people will say, "not happy, don't watch lo".
Maybe you can have another channel to talk about these heath talks? backing your statements with scientific findings, papers, historical trends, etc.
Hi saline2006, if you look at my channel, it has always been a mix of a bit of everything from day one: food review, history and personal life. It’s just that now I’ve thrown in a bit of nutritional information. The back story is that I was diagnosed pre diabetic some months ago so ive been on a healthy journey and ive come to realise that the food landscape as a whole focuses too much on “food as taste” rather than “food as nutrition”. Hence a slight rebalancing in content. But don’t worry, rest assured that I will continue to make sure that the food will taste great before I film anything :)
Greg mate, I don't think you are old enough to remember how these dishes tasted in the 1960s. Moreover, I think you're glossing over how much of the flavour in the food from those times came from the produce sitting in the heat far too long and the extra zing that bacteria added to many dishes.
🤣 but that explains why there is now this culture of high heat wok frying: lack of refrigeration. But yea, I’m not old enough to know how it tasted like in the 1960s but all the older hawkers I talk to say that everything Chinese was cooked in pork lard in the past.
@@GregoryLeow Well, if you tell me that you are nearly as ancient as me I will believe you, Greg. The young family threw me a bit.
More importantly though, thanks for your continued quality posts. Between you and PiggyPuggy I think I have slowly built up a rough working knowledge of Singapore hawker culture and food. Inshallah, I will get to test it out again in February.
Keep up the great journalism
Dr Mark
Is all the food video showing being organic food?
Are these video encouraging people to eat organic food?
Based on the price of organic ingredient, the organic food is tasteless and not much sweetness and flavor.
Should use more approved industrial food chemical to enhance the taste and flavor of organic food.
Can eat more things into the body.
Is there a reason why this dish is called carrot cake versus this other carrot cake that's made with carrots?
en.wikipedia.org/wiki/Carrot_cake