Like to suggest Hon Kee Vegetarian Food which runs around morning markets in Kuala Lumpur. I found their food unique and was introduced to me by my parents
Indeed. I love his father’s passion for cooking. As a chef myself, the heat hitting the pant and temperature does make a big difference with the amount of food
Note: Caramel sauce is not literally caramel! It's dark soy sauce, which is more rich and sweet than light (regular) soy sauce. It also gives the classic colour you see in the dish!
I have the same one and it is caramel sauce from Malaysia. Cheong Chan brand. Dark soy sauce is just brewed/fermented differently. More used for colour than flavour.
Cant comment on the taste but This looks more like kl style CKT, whilst I'm from central peninsula Malaysia, I have to say, penang's CKT will always reign supreme
Eeeerrrrr, I'm from Penang, been living in KL for 20 years, this doesn't look like anywhere's CKT in Malaysia. I don't want to ruin anyone's business or livelihood, but @2:34 put chicken? eerrr Chicken?? in CKT? eeeerrrrrrr Not even Halal Malay Kuey Teow Goreng got Ayam bro. Udang and Kerang lah.
This is such a great channel! Really enjoy watching it. I especially like the MSG series as it is going to different parts of the world! Well done Goldthread!
Oh wow😱 this definitely looks like a dish that I would love to try!! Here in the states it hard to find true Asian cuisine!! But if I ever get over to Brisbane I'm certainly making it a point to drop into his place and taste some delicious 😋 cuisine!! Phenomenal Video 🙌🏽 and Thanks for Sharing!!❤💯❤
The beanprouts appeared raw. Traditionally, in Malaysia Singapore, we add cockles, prawns meanly seafood. May these ingredients can get it easily in AU.
looks like the starch used is the secret in the sauce. Since sesame oil and white pepper is revealed during the process (for fragrance) then the texture of the noodle must be what makes it special (yes, tauge and kuchai all those is texture also) but the only thing left is the noodle and I believe a certain starch is used to maintain the silkiness
Ingredient.. Kicap aur, Kicap Pekat, SoS ikan, SoS tiram, gula sedikit ,( Kika bubuh Seasame oil plus Serbuk lada Putih, Bererti Recipi jamu sudah.. OUT.. Reciou yg kamu goreng Char Kueh Teow is Home Chef Char Kueh Teow, Isnt Street Foid Char Kueh Teow.. Miss Out Pork lard dan Minyak Pirk lard.. Ini bukan Penang Champion Char Kueh Teow. Ok.
Some correction, just copy and paste from wikipedia Originally developed and catered to overseas-born Chinese labourers in the Southeast Asia region, the dish has achieved widespread popularity within the region from the late 20th century onwards, particularly in Malaysia and Singapore In Chaozhou or Chaoshan/teoswa area, you won't find these dish as local. But there are diaspora who bring it to Fujian/Chaozhou area
@@maxdc988 It's hard to find good CKT in KL last time. I'm not sure about now though. I stayed there for 5 years from 1990 and couldn't find authentic CKT
I was fortunate enough to find a location in Auckland NZ that sold the best CKT ive tasted and I have tried a lot, watching this video I recognised the dad, he is who made them for me, Wolverton Road Avondale - Malaysian Kitchen is the name. My gosh they are a level above anything else I have tried. I eat it weekly.
@@Ccb88888 Gotta thumbs down on this. Having tasted CKT from Penang, KL, SG and other parts of Malaysia, sorry to say that SG is definitely not the best.
It really depends on the person cooking it. The best CKT i had was in penang, fried with duck eggs and they had super tiny cockles in it that complements as part of the sauce. The penang CKT i had in Singapore even cooked by a Penang uncle was nowhere close to the one i had in Penang. Then there are also Singaporean CKT that uses bigger clams. One of the best I had was in Outram... the rest of Singapore CKT cannot compare. So to me, it is not the origin that matters, but the person who is doing the cooking
Ingrediet only Kicap air campur Kicap pekat, Sudah Out.. Kamu bubu Sesame oil, Sudah wrong recpi.. Miss Out, Pork Lard, Minyak pork kard, Kerang Segar, Chinese Sausage, ok
No doubt the best CKT is cooked by teo chew chef but mostly cook with coal or dry wood stove is the best...sauce they mostly use is fish gravy...as a Malaysian I see nothing special bout this compared to some hawker stalls around here... Best ckt mostly in Johor and Penang
Another very interesting video. And, two things struck me as I was watching it. The fact that Uncle Lai's has their own "secret sauce" to make char kway teow is great. But, I'd imagine that it wouldn't too hard to figure out. I wouldn't be able to. But, people who eat char kway teow regularly or other char kway teow chefs might be able to. The possible ingredients in that sauce can't be too broad, right? And, the other thing is how the owner said to let the char kway teow linger in the wok for a bit, to cook it a bit longer, in order to achieve wok hei. I didn't know that. I would think the initial searing of the noodles when they are tossed in firm and as they soften under the heat of the wok...I'd guess that that is the key moment if and when wok hei is acheived or not. During that searing. When the flames are literally lapping up on the sides of the wok, not later.
@@michaelzhang3321 That’s interesting to consider. This time element. I noticed that the char kway teow in the video was already sauced as well (kind of wet already). I thought that wetness would inhibit wok hei. But, maybe, it’s a matter of sugars caramelizing. I guess, that takes a few minutes.
Sweet sauce is definitely a Singaporean thing. All the kway teow I eat in Malaysia is savoury, not sweet. In Australia though Singaporean food isn't a big thing, most shops advertise themselves as 'malaysian' instead of 'singaporean'.
I like the way you cook your CKT You put egg near the end I dont like what they do in Penang where the egg at the beginning When you put the egg at the beginning, the egg tend to absorb all the flavours hence CKT is less flavourful
I don't want to ruin anyone's business or livelihood, but we don't put chicken in CKT in Malaysia. Not in Ipoh, not in KL, not in Johor, definitely not in Penang where this dish originates from. Sorry man, I just had to. CKT stands for CHAR Kuey Teow, not Chicken Kuey Teow. :P
Honestly, after over 2 decades of living in SE Asia, 22 of those married to a Chinese, the best CKT that I've ever had was made by an Indonesian. Indonesia makes everything better.
Always remember westerner taste and Asian taste is different … I remember a westerner say the mango was too sweet and I try it … it wasn’t sweet enough 😅😅😅… westerner like apple that’s not too sweet … they see the sugar go into making bak kwa and satay they will die 😂😂
I'm sorry, I tried this shop before and the taste was horrendous, calling it char kuey teow hurts my soul as a Malaysian, maybe it's suitable for the white people living in New Zealand but definitely not "authentic"
Dear uncle and auntie on the video: it’s Char [tshá], Not Chow. I keep hearing Malaysians abroad calling it Chow-Koay-Teow, plus wrong intonations… [tshá-koé-tiaû]
Maybe his Aunt grow up in KL or something? She speaks in Cantonese and Chow is Char in Cantonese. If you hear it from Hokkien or Teochew speakers they'll definitely won't pronounce Chow.
Lame. What is so secret about a char kuay teow? It is like saying cooking rice with my "secret" recipe. DOnt be gullible. It is all in the techniques involved.
3:11 I don't care what the secret sauce is... he used caramel sauce which isn't even remotely Chinese... what next a dash of MSG... no thanks. Caramel was invented in France but some say the Arabs had the first version... oh an MSG is a Japanese invention...FYI...
What’s your favorite hawker food🥢🔥?
My favorite hacking food is using bacon grease whenever I'm out of oil for cooking. It makes food perfectly salted and savory, I find.
Like to suggest Hon Kee Vegetarian Food which runs around morning markets in Kuala Lumpur. I found their food unique and was introduced to me by my parents
Yee Mee Noodle
Roasted & barbecue Pork Rice
CKT is my ultimate choice. My guilty pleasure 😂 Great to know that Brisbane has its own CKT. 👍
3:37 his father did pass him a very good recipe. 'Prepare one CKT at a time, no matter how busy you are'. That's important.
Indeed. I love his father’s passion for cooking. As a chef myself, the heat hitting the pant and temperature does make a big difference with the amount of food
Note: Caramel sauce is not literally caramel! It's dark soy sauce, which is more rich and sweet than light (regular) soy sauce. It also gives the classic colour you see in the dish!
Thanks for that information. I was wondering.
dark soy sauce does typically have caramel extract in it
I have the same one and it is caramel sauce from Malaysia. Cheong Chan brand. Dark soy sauce is just brewed/fermented differently. More used for colour than flavour.
@@wisecanadianwoman s
One should try Lee Kum Kee dark soy sauce. It's one of the trusted brand when it comes to Chinese cooking sauces & condiments.
Cant comment on the taste but This looks more like kl style CKT, whilst I'm from central peninsula Malaysia, I have to say, penang's CKT will always reign supreme
Definitely looks like KL style CKT but whatever that's being cooked doesn't even resemble kuey teow or hor fun.
Plus there's no cockles! 😟
Agree. I'm from Penang and that doesn't looks like Penang's CKT at all.
Eeeerrrrr, I'm from Penang, been living in KL for 20 years, this doesn't look like anywhere's CKT in Malaysia. I don't want to ruin anyone's business or livelihood, but @2:34 put chicken? eerrr Chicken?? in CKT? eeeerrrrrrr Not even Halal Malay Kuey Teow Goreng got Ayam bro. Udang and Kerang lah.
@@wooyyeah more like Singapore ckt
I love how you are following the diaspora.
This is such a great channel! Really enjoy watching it. I especially like the MSG series as it is going to different parts of the world! Well done Goldthread!
One should have try the CKT cook with charcoal fire in Penang, Malaysia. It tasted better compared to those cook with LPG fire.
Oh wow😱 this definitely looks like a dish that I would love to try!! Here in the states it hard to find true Asian cuisine!! But if I ever get over to Brisbane I'm certainly making it a point to drop into his place and taste some delicious 😋 cuisine!! Phenomenal Video 🙌🏽 and Thanks for Sharing!!❤💯❤
The beanprouts appeared raw. Traditionally, in Malaysia Singapore, we add cockles, prawns meanly seafood. May these ingredients can get it easily in AU.
I'm ex Malaysian living in Tassie. Im eating my sandwich 🥪 watching this video & visualize it😊I can taste it bro. I sub
looks like the starch used is the secret in the sauce. Since sesame oil and white pepper is revealed during the process (for fragrance) then the texture of the noodle must be what makes it special (yes, tauge and kuchai all those is texture also) but the only thing left is the noodle and I believe a certain starch is used to maintain the silkiness
How to trigger a bunch of Malaysians: saying your CKT is better than anything you can find in Malaysia.
It will also trigger Singaporeans
Ingredient.. Kicap aur, Kicap Pekat, SoS ikan, SoS tiram, gula sedikit ,( Kika bubuh Seasame oil plus Serbuk lada Putih, Bererti Recipi jamu sudah.. OUT.. Reciou yg kamu goreng Char Kueh Teow is Home Chef Char Kueh Teow, Isnt Street Foid Char Kueh Teow.. Miss Out Pork lard dan Minyak Pirk lard.. Ini bukan Penang Champion Char Kueh Teow. Ok.
Some correction, just copy and paste from wikipedia
Originally developed and catered to overseas-born Chinese labourers in the Southeast Asia region, the dish has achieved widespread popularity within the region from the late 20th century onwards, particularly in Malaysia and Singapore
In Chaozhou or Chaoshan/teoswa area, you won't find these dish as local. But there are diaspora who bring it to Fujian/Chaozhou area
I'm from Penang and we have the best CKT in the world 🤗😋
Yeah dude. Tell this Cantonese speaking fella who's "lin lau peh". :)
Totally agree about Penang
Totally agree!
Perhaps your world doesn't include Kuala Lumpur. It's all up to the "kung fu" of the cook, not place of residence.🤣
@@maxdc988 It's hard to find good CKT in KL last time. I'm not sure about now though. I stayed there for 5 years from 1990 and couldn't find authentic CKT
I was fortunate enough to find a location in Auckland NZ that sold the best CKT ive tasted and I have tried a lot, watching this video I recognised the dad, he is who made them for me, Wolverton Road Avondale - Malaysian Kitchen is the name. My gosh they are a level above anything else I have tried. I eat it weekly.
Is it the one that used to be in Mercury Plaza?
The cooking process is so beautiful
As a New Zealander I’d like to know the name of their NZ store please.
Chicken? Where is the Chinese sausage? Where is the duck egg? Most importantly where is the cockles?
Cockles is like gold price in Australia..
Cockles is ex
Cockles in Australia is $24 a kilo … duck eggs in Australia is $12- $16 for 12 eggs … Chinese saugage works out about $50 -$60 a kilo 😢😢😢😢
I guess the Aussies will like it but not those from Malaysia n Singapore. No Hum it's not CKT, sorry.
This looks like the Kuala Lumpur Char Kuey Teow. The Penang version is rated as the best version in the world!
Whether KL or Penang CKT both lousy lah! Singapore CKT is the best!
@@Ccb88888 Sorry, but even Singaporeans prefer Penang CKT. I know cause I used to live in Singapore for 10 years. Peace ✌️
@@Ccb88888 Gotta thumbs down on this. Having tasted CKT from Penang, KL, SG and other parts of Malaysia, sorry to say that SG is definitely not the best.
It really depends on the person cooking it. The best CKT i had was in penang, fried with duck eggs and they had super tiny cockles in it that complements as part of the sauce. The penang CKT i had in Singapore even cooked by a Penang uncle was nowhere close to the one i had in Penang. Then there are also Singaporean CKT that uses bigger clams. One of the best I had was in Outram... the rest of Singapore CKT cannot compare. So to me, it is not the origin that matters, but the person who is doing the cooking
Penang food is over rated....
The secret sauce is a combination of fish sauce and oyster sauce. Thats how we usually need for ckt
I am from Malaysia. This doesn't look a single bit like the original. Probably good enough to BS the Aussies
For all you know if we were to go and try it wouldn’t be authentic tasting at all. It is too dark.
That's the Singapore version. Secret sauce is just soy sauce and fish sauce lol
Pleasantly suprised to see a fellow Teochew person!
totally agree so many aussies enjoy this and other dishes like laksa abd other malaysian special dishes,
I have eaten here. Very good!!
Can you please confirm the stores name in New Zealand?
Ingrediet only Kicap air campur Kicap pekat, Sudah Out.. Kamu bubu Sesame oil, Sudah wrong recpi.. Miss Out, Pork Lard, Minyak pork kard, Kerang Segar, Chinese Sausage, ok
No doubt the best CKT is cooked by teo chew chef but mostly cook with coal or dry wood stove is the best...sauce they mostly use is fish gravy...as a Malaysian I see nothing special bout this compared to some hawker stalls around here... Best ckt mostly in Johor and Penang
Yep !
Pork lard and fish sauce is the secret.
I wanna know where the NZ store too
Lovely.
hello uncle.lai can u teach secret sauce for char.keow teow...
Which one is the NZ store the aunty opened? I live in NZ and would love to visit!
Secret sauce...um 🤔🤔🤔
Another very interesting video. And, two things struck me as I was watching it. The fact that Uncle Lai's has their own "secret sauce" to make char kway teow is great. But, I'd imagine that it wouldn't too hard to figure out. I wouldn't be able to. But, people who eat char kway teow regularly or other char kway teow chefs might be able to. The possible ingredients in that sauce can't be too broad, right? And, the other thing is how the owner said to let the char kway teow linger in the wok for a bit, to cook it a bit longer, in order to achieve wok hei. I didn't know that. I would think the initial searing of the noodles when they are tossed in firm and as they soften under the heat of the wok...I'd guess that that is the key moment if and when wok hei is acheived or not. During that searing. When the flames are literally lapping up on the sides of the wok, not later.
Wok hei is also time based and can be achieved at home in this way.
@@michaelzhang3321 That’s interesting to consider. This time element. I noticed that the char kway teow in the video was already sauced as well (kind of wet already). I thought that wetness would inhibit wok hei. But, maybe, it’s a matter of sugars caramelizing. I guess, that takes a few minutes.
It can be slightly wet, as long s you’re reaching the high temp.
The secret sauce is dark soya sauce, and 5 spice powder.
amazing food and have an amazing family keep up the hard work how it's a family company
Yup. Simply delicious
I wish I had tried it when I was in Brisbane in the 90s... wait were they there then?
your the best
Very sure this is Malaysian CKT? Looks more like hor fun to me and in the style of Singapore's ckt actually. 🤔
Sweet sauce is definitely a Singaporean thing. All the kway teow I eat in Malaysia is savoury, not sweet. In Australia though Singaporean food isn't a big thing, most shops advertise themselves as 'malaysian' instead of 'singaporean'.
@@stretchyme 🤯🤦♂️🤫
Yeah the CKT in this video looks very Singaporeanish cos it is darker in tone
wok hei all day
Yr address of store
I like the way you cook your CKT
You put egg near the end
I dont like what they do in Penang where the egg at the beginning
When you put the egg at the beginning, the egg tend to absorb all the flavours hence CKT is less flavourful
Damn! I am supposed to be fasting!
But, this video is making me hungry. 🤤🤤😂😋
How am I supposed to diet when these food porn videos keep popping up? 😂
Haha
Hello.can I have your address in Brisbane
We would like to visit the restaurant
Pork lard plus minyak pork lard. ,Chinese Sausage, Cockles sudah miss Out.. Ini bukan Penang Champion Char kueh Teow..!
Teochew style CKT always wetter. Just like that
Cantonese is just the best
scrolling down comments some Malaysian Chinese related topic in CKT...
mmmhhhh 🤨🧐🤔
3:08 You don't get what you paid for. A big piece of noodle was lost during wok stir frying 😁
I don't want to ruin anyone's business or livelihood, but we don't put chicken in CKT in Malaysia. Not in Ipoh, not in KL, not in Johor, definitely not in Penang where this dish originates from. Sorry man, I just had to. CKT stands for CHAR Kuey Teow, not Chicken Kuey Teow. :P
Honestly, after over 2 decades of living in SE Asia, 22 of those married to a Chinese, the best CKT that I've ever had was made by an Indonesian. Indonesia makes everything better.
But for what I know.. You can't find this CKT dish in China.. Taste is way totally different from Malaysia & Singapore...
Yummo!!!
Great ckt should be slightly wet and still have wok hei. Best is still penang style ckt. 😎👍
Lup cheong not got? Still looks pretty shiok, though.
The menu online says it’s in there though. And there are two versions: uncle’s and auntie’s.
What is so secret about any ckt recipe?
Using the word "documentary" would be a stretch
Di baiki.. Kicap Pekat. Ok.
Got see hum anot
Attention Asians: you're not somebody's cook, you're your own boss! You can open up business in every corner of the world.
For the White Men. This is as far from Penang CKT as I am Nigerian!!!
Chef probably had too much Gayle ABCDEFU playing on loop and that’s where his ABCDEFG comment flows out naturally 😅
Eh???
Always remember westerner taste and Asian taste is different … I remember a westerner say the mango was too sweet and I try it … it wasn’t sweet enough 😅😅😅… westerner like apple that’s not too sweet … they see the sugar go into making bak kwa and satay they will die 😂😂
👍😋
I'm sorry, I tried this shop before and the taste was horrendous, calling it char kuey teow hurts my soul as a Malaysian, maybe it's suitable for the white people living in New Zealand but definitely not "authentic"
💜👍👍💜💜
Looks like Cambodian CKT. His is too oily.
4:04 - How the fuck are they all holding their chopsticks so messed up?
LOL but we can't judge them. I've seen some people from China holding their chopsticks in a weird way too.
Bad up bringing. Parents didnt love them enough to teach them the right way of holding chop sticks
You can find super common lousy chopstick holding skills amongst Orientals worldwide.
is your restaurant halal sir?
Dear uncle and auntie on the video: it’s Char [tshá], Not Chow. I keep hearing Malaysians abroad calling it Chow-Koay-Teow, plus wrong intonations… [tshá-koé-tiaû]
Maybe his Aunt grow up in KL or something? She speaks in Cantonese and Chow is Char in Cantonese. If you hear it from Hokkien or Teochew speakers they'll definitely won't pronounce Chow.
Chow (stir fried) in Cantonese
@@Eleora1997Msia thsá is stir fried in Teochew and Hokkien.
Chow is in Cantonese.
It's not wrong.
@@myeongwol lol then what happened to the - koay teow after the ‘chow’? 😂😂
Kaki nang
Its so wet.. 😩
自己人
Looks too wet...Doesn't seem similar to Malaysia CKT
Way too wet ... for Malaysia ckt
Lame. What is so secret about a char kuay teow? It is like saying cooking rice with my "secret" recipe. DOnt be gullible. It is all in the techniques involved.
he's saying the secret is the sauce not the ckt itself..
but yea.. generally ckt tastes the same..
True to that, however the techniques differs. Compare say KL and Penang, once tasted Penang CKT you can never go back to other CKT
I can char better than this shop.
要放屎蛤先好吃喔！！！！
Show us Asian vegetarian foods and even Asian vegan foods 🐁
3:11 I don't care what the secret sauce is... he used caramel sauce which isn't even remotely Chinese... what next a dash of MSG... no thanks. Caramel was invented in France but some say the Arabs had the first version... oh an MSG is a Japanese invention...FYI...
Obviously its not actually caramel sauce?! Its dark soy style
no matter what shit of CKT it is, Oz mate has never eaten real food. whatever shit u serve them, it will be the best food they have ever eaten..