Char Kway Teow - Marion's Kitchen

[@ZosimoJimeno]

Hi Marion. I do Char Kway Teow a lot a long time ago when any extra income counts. One characteristic the Malaysian Char Kway Teow is different from the Thai's Pad Thai Talay is that Malaysians usually literally char the rice noodles first. This is why we oil the noodles first so that each piece is separated as opposed to lumped up together. We do this by wetting your hands in oil and separate the piece of noodles by hand. We start with the noodles on a hot work; not oil needed since the noodles are already oiled. Once, you start seeing brown or slightly burnt edges, we put in the sauces and toss the noodles in the wok. Once the sauce covers all the noodles evenly, we add the rest. The beaten eggs and bean sprouts are the last ingredients to go in. By the way, I'd replace the Chinese sausage with cockles, so my Muslim friends could dig in too. Guaranteed, you get that smoky smell amidst the spicy aroma.

[@BigBeeBeeSting]

so is that why the flat rice noodles I bought today are coated in oil? interesting

[@ZosimoJimeno]

@@BigBeeBeeSting - Some manufacturers would have covered their fresh flat rice noodles with oil. However, use a bit of judgment as well. It is still best to first rinse them in hot water and re-coat them in oil again. You would not want your noodles to 'smell' funny especially if the oil used by the manufacturer is already has an aroma of its own. For instance, if they use cooking oil, different from what you'd be using, your dish will smell conflicted.

[@danielsummersby9561]

Great advice, yes I love the Wok Hei flavor of the noodles, thats what makes this dish stand out from the others.

[@youtubedeletedmyaccountlma2263]

Pad thai is actually the same dish... They came from Teochew merchants specifically. The original name is Pad thai kway teow.

[@athifa6127]

I’ve always wondered why my fav kway teow is always a bit crispy, smoky, perfectly separated, and a bit more on a dry side if you know what i mean?? your tips answer it all!! will try to implement it

[@dangergirl1187]

I love Char Koay Teow as it's originated from my mum's hometown of Penang, Malaysia...my favourite version with some cockles as substitute of Chinese sausage due to it's not a Muslim friendly ingredients... Thanks for appearing this recipe, hope you enjoy it...and I'm always enjoy your show for the Thai cuisine inspiration... . Love from Malaysia...

[@fenris8477]

Wrong, its from singapore, copied by malaysia

[@gp2779]

Fenri s Singapore’s Char Kuey Teow is nothing but disgusting It should be labelled as ‘Char Mee’ instead, considering they don’t even use Kuey Teow lol

[@AO-iv6yr]

Fenri s I'm Singaporean but the Penang version is the best. Singapore version is not good enough.

[@MrAlvinSinfulSong]

@@gp2779 where did you eat CKT in Singapore that's not flat noodles?!

[@mszainal3482]

Fenri s I learned history in school and did you know that Singapore was a part of Malaysia years ago? And surprisingly, char kuey teow already exist before Spore and Msia separated?

[@jasvinseera5112]

Tried this and it turned out amazing....reminds me of Malaysia....I switched prawns to chicken as I have shellfish allergy and it still turned out as good....love it! Highly Recommended !!

[@jx9936]

As a Malaysian Penangite, Char Koay Teow is our signature roadside dishes at its best!! Thanks Marion for showing us this recipe, and please do upload more Malaysian Chinese dishes in your future videos, it would be great indeed!!

[@annisadamayanti7968]

I tried this recipe today for iftar, swapped the kway teow with egg noodle (I didn't have kway teow at home) and it was still amazing! thanks Marion :)

[@mampuful]

I love the diversity of your recipes ❤️

[@isabelarijeng5799]

Thank you so much for this recipe. Dear hubby cooked it last night for dinner. Malaysia char kuey tiaw usually has cockles as an added ingredient so we put in some. It turned out to be sooooo sinfully delicious!

[@melrosecalamba2910]

So happy to see this. I'll cook this tomorrow for my birthday. Thanks, Marion and Team, for creating such amazing contents. Your videos are therapeutic.

[@coreyblake8468]

Hi Marion, my mom and I have started making all of your recipes together! You have wonderful tips and recipes, we have loved each and every one!

[@Marionskitchen]

Corey Blake Oh that’s so kind of you to say Corey! Thank you to you and your mom! ❤️

[@CookwithIpohbunny]

Have been waiting for you to tackle a Malaysian dish - finally, yay! This looks as legit as any of the good street hawker versions here. 👍😊

[@fenris8477]

Its a singaporean dish, copied by Malaysians

[@gp2779]

Fenri s go away, man. You’re not welcomed here.

[@boomingsystemup2067]

Fenri s lol. A clown

[@islandlife9560]

Loui Burnito nope. It got its roots from southern China and went to Singapore and Malaysia. The char kway teow is different from Singapore and Malaysia. The singaporean one tends to have more sweet black sauces. Malaysian one is more spicy and very little dark soya sauce (Penang char kway teow) Maybe the Thai made a rendition of this dish. This dish went across Asia and their own country made their own rendition. That’s the magic of this dish!

[@anonymousblogger3964]

@@fenris8477 has been and will always be a Malaysian dish. Go plagiarize something else...oh my bad, you guys already did

[@LemLTay]

Ask any Malaysian or Singaporean and they'll quite readily admin this is the one dish they simply cannot resist and is "soul food" for them! Too many carbs, too much cholesterol, not enough veggies - all cast aside for that one moment of bliss! The craze is so bad, I've heard of those returning from overseas asking their taxi, limo or other transport from the airport to make a stop at their favourite hawker stall to wolf down their plate of goodness first and foremost. The hotel and everything else can definitely wait! There are disputes as to who invented this dish - Malaysia or Singapore - but it is almost indisputable that Penang serves the best version. Your home-made one looks beautifully authentic and would be so delish... all the more as you put in quality ingredients. Hawkers can make it delicious, but don't put in large prawns, and if they do, the price jumps up and the locals might complain it's not a "street food" price anymore! You also fry it in a small portion size to ensure the heat is high is maintained throughout the cooking, the all-important tip that ensures it sizzles and gets "kissed by the fierce heat" for that irresistible smoky flavour. Sedap (Bahasa Malaysia for "yumbo)!!

[@bbelle1998]

This guy Char Kway Teow's!!

[@elmo319]

I clicked like 30 seconds into this video, your recipes blow my mind. Just love them 👍

[@henrymichal8522]

Looks so easy, very elegant presentation indeed. Well done Marion.

[@debbiejanin9271]

Yup. Definitely the original char koay teow recipe. But the the chili paste would be incomplete without shrimp paste. Shrimp paste is everything 😋

[@sumitamaharjan479]

Tried today...turned delicious. Restaurant style.yummy

[@adrianadandu6283]

It's 1 am here in Cambridge but cannot stop watching your videos... Such an outstanding work! 👍

[@manamar]

Ditto! I see it pop up on my notifications and have to tune in

[@Marionskitchen]

Aw thank you so much Adriana and Eric!! ❤️

[@barbaramiller-davies7095]

I made this last night - it’s delicious. Loving your recipes, thank you

[@Marionskitchen]

Barbara Miller-Davies Awesome! You’re so kind to let me know you enjoy it Barbara!

[@cjcoolgal]

Made them this morning without the Chilli , sooo good. Loving you’re simple & easy recipes..

[@angelajohn4962]

Hi Marion! I fried my char kueh tiaw by following your recipe. I must say one of the best I made with exact step. Thank you Marion. You made your recipe easy and never fail.

[@adamjackson82]

Easily one of my favourite meals of all time. Always my go to at any noodle shop, unless i'm in the mood for pho or bun bo hue. The best!

[@gp2779]

Another important tip while making Char Kuey Teow is to NEVER use a electric stove or stir frying them in a large portion. Char Kuey Teow is supposed to bear the charred flavour from the heated wok, so you won’t get that by using the electric stove Secondly, you would get less of the charred flavour frm frying a large portion. Traditionally, it is stir fried by per serving, hence the long queues at the gawker centre.

[@GolDreadLocks]

An electric stove works well, the key is a hot wok, and good technique!

[@IndoPersian1969]

Hey GP, you may have inadvertently helped me through a conundrum. I'm redoing my kitchen and was wondering whether to replace my gas stove with an induction cook top. The main things I like to cook are Indian, Far East Asian (basically the stuff from Marion's or Maangchi's channels) and Italian. What do you think, induction or gas?!?

[@loverissa6043]

What?! Chinese sausage, prawn, and fish cakes with fresh rice noodles! Yum!

[@darcybrooker]

Thank you so much, I will make this. It took me a while to find the noodles. LOL they weren't in the local Asian shop but in the Asian grocers next door. But yayI found them. They are sooooo yummy.

[@TheRach1005]

Being an amateur in the kitchen and a Malaysian- tried this recipe over the weekend and it tasted like legit CKT we get here! Thanks Marion!! Already passed the link to so many friends upon requests

[@KiehlsLipBalm]

Would love to see you do a Singapore Laksa! :)

[@yantisoeprapto7363]

Made this for my kids. They absolutely love it! Thank you for making great videos!

[@robylove9190]

Oh yum! This looks like another fabulous dish that I will have to try for sure. Thanks Marion.

[@Marionskitchen]

Roby Love You’re welcome Roby!

[@YuvaKM]

Thank you so much for sharing this recipe. My family loved it and they said it is so much better than most shops. I will be looking forward for more tasty recipes from you. Take care. Love from Malaysia.

[@gracesy9034]

Made this yesterday. It was delicious!

[@khenghoe6859]

Thank you Marion. My absolute favorite Malaysian dish!!! Yum 😊😊😊

[@Nitsy66]

I made this for our dinner tonight and we ALL loved it :) Thank you Marion xx

[@Marionskitchen]

Nitsy66 Yay!!! So happy you all loved it!

[@Nitsy66]

@@Marionskitchen It will have many replay's in our home :) Thanks again x

[@christiethane]

Hi Marion, if I don’t want to make chili paste myself, could you recommend a few ready made ones?

[@hendrixchan4968]

That's my favourite too, I'm from Sarawak/Borneo East Malaysia.. enjoyed your authentic recipe and I like the recipe..yummy Sedap cheers and stay safe God bless you & family

[@fayparatene4606]

One of my fav dishes..the rice noodles look so delish..thank you once more for sharing Marion..😍

[@rrpa3583]

Thank-you, for making cooking easy and joyful👍

[@faceless-man2851]

Making this for my gf 🥰 she is from malaysia

[@MP-qz4oz]

Didn't believe I could do it but tried it and wow!Thanks for the recipe Marion☺

[@sofialarsson1161]

Can i buy some allready done chili paste?with one do you prefer for this recipe?/sofia from sweden.love your videos😍

[@simonbenson8740]

Love this dish. Super delicious.

[@sullivamp1]

Beef Rendang please, it’s so delicious and your twist would be beautiful

[@taskmaster435]

Hi! I love your noodle recipes! I shop at different Asian markets, but can never tell which is light and dark soy sauce. Do you have any brands to recommend? Or perhaps photos to share for those who can’t read anything else but English??? 🤓

[@Marionskitchen]

T. Mast Hi there! So I use local brands here in Thailand so not sure if that will help. But a couple you might want to try are Healthy Boy (Thai brand with a little baby boy as a logo) and Pearl River Bridge 😊

[@LemLTay]

Tilt the bottles and look at the neck of the bottle for how it runs. Light or thin soy runs off quickly and leaves the inside of the glass quite clean. Dark soy leaves a slick of colour behind. Thick dark soy (for colouring a dish only) is slow like honey and takes ages to clear from the neck (it could be in a plastic bottle too, in which case it clings really well). PS: If you'd like to play food detective, 生抽 is light soy and 老抽 is dark soy. Maybe doodle the characters in a notebook or something - doesn't have to be accurate - and you'll be able to roughly match the two different characters to what you might see on the shelf if the product is from China, Taiwan or Hong Kong... might add some fun to your day and you'll feel you've had the "inside track" on how to differentiate the main types!

[@taskmaster435]

Lem Tay Oh wow, thanks so much!

[@chandadevi235]

Going to cook for my lovely family 💞. It is one of my most favourite dish ❤️

[@szelingwong15]

Hi Marion! Do you wash your rice noodles before cooking it? Or just use it straight out of the packet?

[@slater-cguy]

Amazing content! I have learned so much from your videos: thank you, Chef Marion and crew!

[@maryngshwuling9916]

Thanks for sharing this recipe 🌈

[@ojoj3859]

hi marion...i'm your number fan from philippinea...can i use dried flat noodles?

[@taeradisemy6099]

yeay a Malaysian famous local street food !

[@norsim23jinx22]

One of my favorite dish,next to Roti canai😋😋😋

[@Scotchmist13]

Quick question, what variety of dried red chillies do you use? Our Sri Lankan dried chillies look much smaller and hotter so I'm thinking I couldn't use those.

[@IndoPersian1969]

please answer this question! I have the same concern (I'm in India)

[@anggieb.2936]

🙋🏽‍♀️ I want to know too!

[@dangergirl1187]

Hi, usually the dried chillies in Southeast Asia are made from spurs chilli which is less spicy from bird eye's chilli... You still can use the small dried chillies that available in your place...if the small type dried chillies is quite spicy, just reduced the quantity of the chillies to suits your taste...or adjust the taste by adding extra soy sauce to contrast the spiciness level...hope it helps...

[@hawaiianlove3165]

Looks amazing. I am hungry for noodles and it’s 5am, how wrongful is that.. I cannot wait until I try this dish and I promise it will be soon 🍲🤤

[@myssdaisy2009]

I have to make these!! They look delicious and simple!!!

[@jhonraymundfernandez4215]

Your cooking show is really awsome! I enjoy watching you cook. Your side comments are really great. Im really loving your show. Can I request? Kindly show us how to cook Laksa. 😍😍 Thank u in advance.

[@anthonysmith778]

Love Malaysian food. Just got a wok burner. Cant wait to fire it up

[@JG-gp9yh]

Char Kway Teow may be common in Southeast-Asian restaurants but the dish's name actually originates in Teochew, a small Cantonese city in China. Char means fried, Kway Teow means rice noodle. A fun fact and an evidence of close cultural interaction between Cantonese and people in Southeast Asia.

[@gp2779]

It’s actually not a Cantonese dish. The word Char Kuey Teow is literally translated from Hokkien/TeoChiew. The Teochew people, although originating from the province of Guangdong is linguistically and culturally similar to the Fujian/Hokkien people.

[@fortawesome1974]

The traditional Char Kway Teow I used to eat in Malaysia had offal in it, pig intestines I believe. It was always beautiful!! I'm going to replace the fish cakes with beef.

[@nassmultitask414]

Hi Madam, i am your new subscriber... i am amazed with your food and the presentations..etc. waw delicious... god bless you...waiting to see more and more...

[@Marionskitchen]

Thank you and welcome!

[@nassmultitask414]

Madam, Thanks for the prompt reply. as i was/ am a Hotelier in F&B, worked in the kitchen, basically food lover.cooking is my passion and dining and travelling too. currently employed at Dubai Duty Free, in dubai. FB- nuhoor naseer. god bless you ( i can see and understand you may working in far east countries like malasia, sinpore. indnasia etc )

[@seanc.mcnally2118]

Don't eat pork, but love this...might substitute chook!

[@bearllande]

banana leaf curry house has the best char kway teow, i love it!

[@bonhamcarter4488]

No

[@bluecloudblueheart4792]

What kind is the dry red chillies? Please advise there dif kind at the store I go to I want to choose the correct ones please?

[@anitawong1451]

It looks great. Mine sticks to my wok. I’m trying dried noodles today. The fresh were like paste. 😖

[@lavishlysweet]

Malaysian food FTW!!!!

[@marianetahud1405]

Missed eating this! 😔

[@nodrama490]

Thank you for this ❤️❤️❤️ got to be one of my favourite dishes 👍

[@raisadelacruz3850]

Best food next to Pad Thai!

[@linLin-wp6zw]

I really like your cooking

[@evehsv5556]

Delicious thanks Marion.

[@leonorahasani6607]

Hey guys can anyone tell me if you get your chinese sausage from the fridge section or the shelves ? Asking because I ordered it from abroad online (I can't get it in my country) and need to know if I have to tell my aunt to keep it in the fridge until she comes. 😅

[@jackjagdeep6295]

Thanks from Switzerland. 😅

[@kitreyes0925]

For the slightly more adventurous, I would add a small bit of shrimp paste (sambal belacan) for a slight funk. Or fish sauce.

[@raquelgallo7228]

What type or dried red chilies? Looked on your website and recipe doesn't clarify as to what type.

[@baker81baker37]

I made this last night and OMG it turned out so great I couldn't believe it! My mother in law said she preferred it to our local restaurant's version! Thank you so much Marion, I have learned so much from your videos!Xx

[@seriouseater7159]

How long can we keep the chilli sauce in the fridge?

[@erikatheexcellent]

This looks delicious! I have two questions for you. How long does the chili paste last? Also, I know you have a little girl; does she eat these spicy recipes, or do you cook other things for her? If you cook kid-centric recipes, would you ever share them? I have a 4 year old daughter, and we all love Asian food, but she struggles with the spice level of some dishes.

[@MoonlightNikita]

You can add cockels and some crushed peanuts too ...... Mmmmmm delicieuse

[@splott8]

Does just the different protein added distinguish this from Pad See Ew (the sauce seems the same)?

[@Marionskitchen]

Sueseajoy very similar except no chilli paste for pad see ew and you usually just use either chicken or pork with green vegetables for pad see ew.

[@momiji7789]

Do we put the jar of paste in the fridge or can we keep it out in the pantry?

[@bonhamcarter4488]

Fridge.

[@kenlie88]

is this the same chilly paste for tom yum goong soup noodle?

[@lorthomas160]

Looks soooo delicious! This dish looks like a combination of pad see eww and pad Thai. Since there are Chinese chives and bean sprouts in it. Lol

[@lalcj22]

Thank you. Amazing dish. Goin to try..

[@alexandraescobar1064]

What kind of salt do you use? It always looks nice and fluffy 🤗

[@elmo319]

Alexandra Escobar - I would say it’s either Kosher, Flake or Sea salt. 👍

[@hohlilian]

Sweet dark soy sauce? Is it similar to Kicap Manis (Indonesian Sweet Dark Soy Sauce) or Caramel Dark Soy Sauce (Thick Dark Soy Sauce in Chinese cooking which a bit of molasses/caramel tastes sweet salty)? I AM CONFUSED MARION.

[@avibonn5724]

That looks so good. I wish I had a plate of that right now!

[@paramitawulandari2631]

You made Chinese sambal (Chow Sui)

[@yammiemsa9895]

Thanks for this, Marion! I love char kway teow but it’s difficult to find real chillies here in Japan. Can we just make the paste with all dried chili or what kind of bottled chili paste can we use? There seems to be different kinds here but they’re all different from what I see in SG and Malaysia.

[@dangergirl1187]

Hi Miss, you can make the paste with all dried chillies, using the same method...for the bottled chilli paste, I'm not so sure if Sambal Oelek can do a better job as homemade chilli paste because usually Malaysian will make the homemade chilli paste as the base ingredients for stir fry...

[@gp2779]

Yes, you can but make sure you don’t choose any chili paste that may have belacan (shrimp paste) in them. Char Kuey Teow is supposed to bear the char-ry flavour from the heated wok, so adding belacan chilli paste may overwhelm the charred flavour.

[@belindaloo9423]

Hi Yammie, you can use Sriracha. I think this is more popularly found in countries outside of Malaysia.

[@yammiemsa9895]

Thank you all for your suggestions!

[@cfleyfel855]

What would you use instead of the sausage if you don't eat pork?

[@cookingwithmaisha675]

May I ask what kind of dried red chilies were used in this recipe?

[@honkim1475]

What kind of blender is that you are using ??

[@RB-xj5zv]

Amazing. 👍

[@gon404]

love the flat rice noodle!

[@kelvinrittchen]

Would be perfect if add some cockles. Yum yum

[@anitawong1451]

My noodles are cold and not loose. Tried microwave but get mushy. Any thoughts?

[@elissafanzo1124]

Hi Marion! I love your channel, and your recipes, especially all the ones for rice noodles. Can you recommend a substitute for oyster sauce when I'm cooking for someone vegan or with a fish allergy? Thanks.

[@ijlaalmohamed5586]

Theres a vegetarian oyster sauce that seems to be made of mushrooms.

[@wellofcire]

with marion, "if I'm interested"=obviously, i'm interested

[@mesenevi3814]

This looks sooo yum!!!!!😋😋😋😋😋😋

[@jeffmartin8952]

yep as I'm cooking tonight...

[@JRay6017]

This looks amazing! I need some Prik King and Tom Kha Gai to go with, please Culinary Goddess??? PS are those new glasses? 😍

[@liyan7790]

Woww superbs

[@nehabhaleraojagtap7763]

Very thoughtful ad wonderful

[@Titankoon]

I love you oomph and aaah.. nice video. Should do the fried hokkien prawn noodle one day. Ooh yeah you missed cockles, and pork lard. Great video especially the chilies paste. Thanks Marion!

[@novembersky3749]

who doesnt love this YUMMY noodles?! : )