Easy Char Kway Teow Recipe!

[@SchoolofWok]

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[@davidfuh9079]

I was both amazed and amused by the sequence he added the ingredients to the wok, At the same time, I knew the end result would be great.

[@joshster94]

As a Malaysian - this brings tears of joy to my eyes. Any chance the channel would consider creating a 'Bak Kut Teh' dish?

[@SchoolofWok]

I'll add it to our suggestions list! - Lee

[@brokenrecord8452]

As a Malaysian you should know char kueh teow doesn’t use chilli bean paste 😅

[@aloh2056]

You need to get the right herbs for that. It’s pretty simple to cook. I usually use the dried fresh herbs, add a small amount of dark soy sauce, light soy sauce, some Vietnamese mushroom seasoning to add the umami flavor, I use an instant pot to speed up cooking process or on the stove top works fine too.

[@tommysimmonds]

Everyone really must to try this amazing noodle dish in Penang, Malaysia!!

[@funkyalfonso]

That and Assam Laksa.

[@NayfDivak]

My favourite channel of KZbin - production quality is so good! Keep up the great work guys

[@SchoolofWok]

Thank you! Great to read a comment like this! - Lee

[@peggytan6818]

Thank you for sharing this video.All along , I did the fried kway teow before is a failure but after watching this and tried on it, really turns out perfect. Thank you so much!👍🙏

[@ashwinigamre964]

Thanks Lee. Very well explained in detailed on how one should use Wok. Surely will try this stir fry soon.. 🙏🙏

[@SchoolofWok]

Jeremy is the chef in the video, I'm just the person who replies to comments and edits the videos! - Lee

[@micheline75018]

Always such a pleasure to watch your videos, and the recipe looks great as usual! Thanks!!:-)

[@SchoolofWok]

Thank you! - Lee

[@louisetizon5758]

Came here because I can't stop thinking about the fried kway teow I had in Lau Pa Sat in Singapore. The oyster flavor is such a delightful surprise.

[@Steve-cg4uu]

A suggestion.. A list of ingredients at the start of the video. Either way, good videos and great recipes 👍

[@andymcevoy4553]

Or even BTL..would be very handy, there was one ingredient there that I didnt recognise :(

[@andymcevoy4553]

Ketchup menus..whats that? :/

[@123060firedudey]

@@andymcevoy4553 Kecap Manis

[@SchoolofWok]

There's a link to the written recipe in the description! - Lee

[@andymcevoy4553]

@@SchoolofWok Oh yeah... now I feel like a right plum.

[@scottmcintire8634]

Perhaps a bit of nuoc mam fish sauce (Vietnamese Red Boat brand preferred, as it is only anchovies from Phu Quoc Island and sea salt, no sugar or preservatives) instead of salt to the ketsap manis for a bit more umami? My rice noodles always break, so I will try your technique. Thanks for posting!

[@Dynasty1818]

I lived in KL in the early-mid 90s as a kid, and this was my dish. It has such a charred, smoky flavour mixed with a sort of chow mein as well. UGH. I miss it SO MUCH. I've had it in some places here in the UK and it absolutely is not the same as being done in a makeshift stand by the roadside in Bangsar.

[@SchoolofWok]

You can’t beat the food from places like that, it’s the best! - Lee

[@Missile_Crab]

From selangor - living in the US now. Really cant find it here :')

[@evktheartist]

Man, you wok 😉 and carry a big ladel! Kidding all aside, excellent meal. Can't wait to try this!

[@redd-elishadring6962]

Hey Jeremy Ive been following your recipes for a while now (all of which are unbeliveably good) and would love to see your recipe for pad kee mao :)

[@SchoolofWok]

Thanks! I'll add it to our suggestions! - Lee

[@handmadezebra]

Keep it up! thanks for the great recipes!

[@patricklackner6143]

Ohhhh sweet mama, i need this dish in my life.

[@SchoolofWok]

Yeah you do! - Lee

[@gramil2147]

I love your dishes.. Amazing! I want to try cooking this recipe.

[@SchoolofWok]

Thank you! - Lee

[@ianwoo263]

Thank you Jeremy for the video highlighting on wok heat and quick stirring which is so important in this dish. I realised there is no chopped garlic? I would have thought it goes in together with the chives? Maybe that only happens in Singapore?

[@stever456]

Amazing Jeremy and guys! Cooked this last night and was so tasty with a little warmth. Like I’ve said before I’ve been able to learn how to cook these with the great simply detailed videos. I’m glad I can support this business as I can see these videos have been created for years and accessed for free. Yummy!!

[@SchoolofWok]

Glad to hear it, Steve! Thank you for your support!

[@nongnongnur6371]

Kecap Manis 😋😋 why can't i do that cool wok toss 😅😅 thanks for 3 tips of "moving air", i didnt know the term 👍👍🙏🙏🤓🤓

[@SchoolofWok]

You just need to practice the wok toss! - Lee

[@nongnongnur6371]

@@SchoolofWok i am, but just not cool 🤭😅 thanks 🙏

[@ReichDane]

Another wonderful video. Thank you

[@SchoolofWok]

Thanks! - Lee

[@CM-xr9oq]

7:50 That's the point where my smoke alarm is screaming at me and I'm opening all the doors and windows.

[@Trailtraveller]

Try different kinds of sambal, like ulek (salty) or badjak (softer with union), it changes the flavour surprisingly

[@lyravain6304]

When using rice noodles, my biggest issue is usually separating them after adding them to the dish. Will try your suggestion (soak in cold then quick blanche). Unfortunately, I don't have a wok (darned electrical stoves!) but I'm hoping for the best.

[@SchoolofWok]

I hope it comes out well for you! - Lee

[@gray_rain]

Question: He says that the “tummy and the head” is one of the methods for cooling and moving the air. But he says the dish didn’t need it at that moment. What determines if what you’re cooking calls for that technique over the other ones shown?

[@joshster94]

Commenting for updates. Would like to know as well.

[@newvillagefilms]

It's not about what you're cooking, it's about what's happening to what you're cooking like If it starts burning your ingredients.

[@markwong85]

Question: I'm curious to know why you put the Chinese chives in first? I thought they usually go in mid-way or towards the end, usually same time as the beansprouts.

[@robertmorley3609]

Love wok Wednesdays! I would like to see some indication of spiciness , such as one two or three chilis.Thanks!

[@SchoolofWok]

Thanks! Jeremy talks about the flavours at the end of the video usually! - Lee

[@stellygrillsnchills]

That dish looks good i may try that tonight

[@SchoolofWok]

How did it go? - Lee

[@stellygrillsnchills]

@@SchoolofWok it was good thank you

[@CurriesWithBumbi]

What’s this ketchup mayonnaise? Have seen something called sweet soy sauce at my Asian grocer. Is that the one?

[@johndough8219]

I was wondering the same thing. Never heard of this before.

[@CurriesWithBumbi]

Tjin-Kon-Foek Marcia thanks 🙏🏽

[@CurriesWithBumbi]

Schatzi sounds yum 😋. Noting it down and will surely search for it. Thanks 🙏🏽

[@yingx4139]

It's kecap manis and it's known as sweet soy sauce in English. A common brand I always see in Asian grocery in western countries is ABC kecap manis

[@CurriesWithBumbi]

@@yingx4139 right, I am talking about the ABC brand too, but it has only sugar, soy beans in it, no ketchup or mayonnaise. Saw ABC brand sweet sauce at my Asian grocery market.

[@jurtrypik]

looks amazing, definately goona try this :) keep it up jeremy !

[@SchoolofWok]

Thanks! - Lee

[@markellis6413]

Just cooked this for dinner! Yum!

[@SchoolofWok]

Glad you enjoyed it! - Lee

[@geoffmatthews6283]

So many different recipes for this, another one to add to my list :-).

[@SchoolofWok]

Hope you enjoy it!

[@artupas7161]

Char Kway Teow has been my childhood favourite and seeing your cooking is just amazing! Instant Subscribe!

[@SchoolofWok]

Thanks! - Lee

[@munerahmohamed2846]

Hi chef....wat sambal do.i use...I hv many varieties at home..are you using dried cilies blended sambal or fresh cilies blended only..cos different sambal will certainly give a different flavour to it..and there is no need for dark black soy sos..? ...😁

[@KatherineLee-r3z]

Great cook will try one day . Thanks

[@MackerelCat]

He fun oh so good I can’t enough of them!

[@SchoolofWok]

Thanks! - Lee

[@sceneandseenful]

You really love your Kicap Manis. So do I! This condiment is a revelation.

[@SchoolofWok]

It's a great ingredient! - Lee

[@lwizzard8742]

Looks so good

[@SchoolofWok]

Thanks! - Lee

[@no_chefs_here3194]

wow! just wow!!

[@SchoolofWok]

I know, right! - Lee

[@BenWottonVFX]

Amazing, love your videos! Would love to learn how to cook Mie Goreng also!

[@SchoolofWok]

Thank you! I'll add it to our suggestions list! - Lee

[@barkatinabil1]

Thank you chef 👨‍🍳

[@SchoolofWok]

You're welcome! - Lee

[@tomhirons7475]

another cracking job my friend.

[@SchoolofWok]

Thank you! - Lee

[@rosielee9973]

Jeremy your chopping skills have me closing my eyes with fear. Such skillful chopping.....😂

[@SchoolofWok]

We have a knife skills series running at the moment for our Saturday specials, the first video went up last week! - Lee

[@rosielee9973]

@@SchoolofWok Not sure but thanks!.....I need all my digits intact!😂😂😂😂😂😂😂😂😂😂😂

[@barkatinabil1]

Thank you 👨‍🍳

[@SchoolofWok]

You're welcome! - Lee

[@stever456]

Hi Jeremy, just a question about ingredients. As ive been learning and done this dish many times so gaining some experience i thought i would venture out and have a look at some other recipes. I have noticed that a common theme is to have Chinese sausage, fish cake both sliced and some garlic as well as a different selection for the sauce but im not tracking all that. I was just wondering if you think its a good idea to try the 3 mentioned ingredients to your recipe? I dont want to ruin it or add the wrong things and over complicate it. Thanks

[@SchoolofWok]

You can always give it a go and see what works! I think it would be pretty nice!

[@stever456]

@@SchoolofWok Well guys, it all works! Ive been cooking this now for nearly a year and its a firm favourite for my wife and daughter. I usually do this for them then another dish for myself but its so good im having it tonight. Thanks so much i can cook loads of amazing food now and my recipe book is getting bigger.

[@lorrie2878]

I am so excited that I figured out that I have a nice hot gas burner on the grill! Smoking hot wok. Got your wok, got your cleaver, yay! I did wreck my noodles soggy mess.

[@SchoolofWok]

Wok on! - Lee

[@tkz03]

I was watching at 2x speed until i heard "ketchup mayonaise" on the black sauce😂.. had to play it few times . Baru i tangkap ape bende tu 😂😂

[@huggyBear-t8q]

I still couldn't get the name of the caramelised sauce you used.

[@harryhthenorwegian476]

This is great! Thanks :-)

[@SchoolofWok]

You're welcome! - Lee

[@kentvun]

Any idea how to make wa tan ho, shiny egg source stir fry flat noodle at home? Came to uk, still missed malaysia dish

[@na195097]

Omg. I thought you were saying ketchup mayonnaise and I was so confused. lol. Feel silly now that I’ve looked at the recipe.

[@SchoolofWok]

Haha, a lot of people make this mistake! - Lee

[@boblee4507]

How can you cook chives first? What happened old fashion oil, prawns and garlic first?

[@jgbnino8157]

How delicious!!!

[@SchoolofWok]

It really was! - Lee

[@robintang7304]

You speak with a Australia accent, very delicious kway teow

[@Timitsu]

British actually (^_°)

[@sakinaarab4922]

Yummy

[@profdrrameshkumarbiswas1337]

This is sheer torture watching this at midnight with everything closed, as a Malaysian in Europe!

[@SchoolofWok]

Sorry! - Chris

[@majestic6303]

Reminds me of pad see eww. The Thai sweet soy sauce is similar to kecap but it’s Thai sweet soy sauce is way too sweet. I prefer using kecap.

[@shananarocks]

😢

[@SchottGunPhotography]

Not adding lap cheung sausage?

[@araj8682]

Please do Chinese style tomatoes and eggs

[@SchoolofWok]

I'll add it to our suggestions! - Lee

[@manuelbello2672]

Better if you clean the shrimp...

[@SchoolofWok]

We do clean them - Lee

[@kennethwu115]

Wowowow

[@SchoolofWok]

Thanks! - Lee

[@willemcopson7063]

#recipe idea Thai cha yen and cha manao

[@laikeatlim8261]

Quite different from Penang Char Koay Teow.

[@balibhai420]

His voice is like that headspace guy

[@jymbuss]

holy moly who is working that bouncy camera - first day?

[@SchoolofWok]

Haha, it's a new camera, we need to get a shoulder mount for it as it's heavy! - Lee

[@pierregermain6713]

Ingredients ?

[@SchoolofWok]

There's a link to the written recipe in the description! - Lee

[@pierregermain6713]

@@SchoolofWok It wasn't there when I posted this now it is thanks

[@lukusmacintosh1876]

You forgot the most important ingredient ... Chinese sausage!

[@SchoolofWok]

Sounds delicious! - Lee

[@derekafaese3516]

can you add chicken breast?

[@SchoolofWok]

Sure!

[@CorbyQ]

I love the show boating chef.

[@lumsamuel2038]

tell me he doesn't sound like Korg from thor

[@liongrose1173]

No garlic ?!

[@tuckcuttertuck6802]

Missing Recipe link

[@SchoolofWok]

This has been resolved - Lee

[@chunkitng7187]

this ckt is too sweet. and with chicken stock?? maybe an australian version but definitely not the malaysian street food version.

[@AyamNasiHainan]

Haiyaaaa.... why no light soy sauce, no cockles, no pork lard, no lap cheong.... haiyaaaaa....

[@shananarocks]

Maybe for home cooking it is ok but seriously too slow and too many steps compared to street hawkers. Anyway fine attempt.

[@TravelforFoodNinja]

Get your facts straight! It's Singaporean!🇸🇬

[@robintang7304]

Shouldn’t ve add water

[@shinababes]

When can we get smell outta KZbin???

[@brokenrecord8452]

Shouldn’t you cook the protein first?

[@meynjas7127]

Copy cut

[@jeremaeposas5305]

So much oil

[@fenris8477]

What a horrible recipe totally unauthentic

[@dontpanicitsorganixx]

Omggg the accent 😢