CHAR KWAY TEOW (Malaysian Chinese Style) #SHORTS

Authentic Malaysian Chinese cooking

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[onoenion]

Remember. To anyone who is going to make this. The beansprouts are important. Idk why but everytime my parents cook it they put them. So you should too.

[StuartSanders-jg]

Love these videos makes it look easy and so nice

[danielpedersen]

Step 2: Agressivly throw prawns in Big spoon and transfer to Wok

[yusuffiqbal]

Wahh!! Beautiful kuey teow !! Just how i like it 😋

[OrdenTheMan]

This guy is extremely versatile with his wok and spoon

[mountains]

Wownesss 🥰You are an amazing chef! Thanks for sharing… you! 🥰

[FrankieCheah-fkum]

Bahan Char Kueh Teow.. Telur Ayam 2 biji.. Chinese Sausage 1.batang, Udang Rawa 1.kg. Pork Lard , Minyak Pork Lard , Fish Cake, Kucai and Tauger , Cabai Kisar 1.tea spoon. Ini Lah Penang Champion ..Char Kueh Teow.. ok. 🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉.

[moonbeam]

Thought"dinner" was what I just had. Clearly, , THIS is the house Special! Yum-yum!

[bookghost_]

This looks just like the ones at my hometown. Would definitely try it soon!

[Xiaolongbaokid]

Man, you’re too good. I hope I’m even half as good as you. I’m still learning, but I hope I’d get to even half of where you already are. You inspire me.

[ichigo]

This is closer to KWAY TEOW GORENG (Fried Rice Noodles). A lot of stall for char kway teow create a prawn sauce. grind and boiled the prawn skins and add a bit of shrimp paste. Then filter and you get char kway teow sauce. then put a few table spoon in the start when cooking like this. So it should be a bit wet when cooking. This my opinion.

[fropsL]

love ur content but u cant call it malaysian style char kuey teow when you didn’t add any chilli paste or cockles to it. also in malaysia we normaly use a thinner style of kuey teow but i’ll let that one slip cause it’s pretty similar but the chilli paste and cockles are staples of the dish

[munusamymunu]

Good Very Good Cook I love this 🙏🏽👍👌I love this ❤ Cooking 🧑‍🍳

[floormee]

So what’s “yum yum” seasoning? I know what 621 is.

[LordRaizen]

As a Malaysian, this is the only CKT should look like...I don't know who the hell invented the soggy CKT...

[rustumt]

Sorry for the dumb questions. But 1. What is yum yum? And 2. When you put things to the side and strain what do you do with the excess oils?

[DingdingDongDongPikaBong]

as someone who come from penang i can say the ingredients are not right. the flat noodles are much thinner and translucent and actually oily on its own. we heat up the wok and fried up the prawn and minced garlic with pork oil to bring out the aroma. then we add the flat noodles and toss the wok to have wok hei. then the bean sprout and black soy sauce. and never forget the home made chilli paste that gives a kick. lastly sprinkle some chives and crack an egg stir and serve on banana leaf plate

[ankitashende]

You are so sweet chef
🙂I like your Videos 👍
Love from India 🇮🇳

[redsky]

Have trouble frying CKT, followed this and turned out fabulous. Couldn't stop eating whole day!

[kumuhammadsyafiqkukamarazz]

Usually as far as i know Chinese char koay tiau is using duck egg, and the is no chili paste at all, and not to forget using lard as a replacement for the oil