How to make Penang Char Koay Teow at home | stir fry rice noodle | Malaysia street food

[@sitinurbaya4004]

Makan ckt di penang sampai sekarang masih teringat..sedap sangat wok hei

[@foodtripwithvictor]

@@sitinurbaya4004 …yum yum..banyak wok hei lebih sedap 😋🤣

[@tomkarnes69]

Zillions of CKT recipes on line, I took your advice and stayed true to your list, it is my go to for noodles

[@foodtripwithvictor]

Wah..thank you for your feedback. That makes my day 😊. Cheers, Victor

[@freepilot7732]

I miss this dish. My first and favorite dinner when I lived in Singapore for a short term from the USA.

[@imperatorsam8752]

Thanks for showing the packaging. It really helps a lot. I've never shopped for Asian ingredients before and by showing the packaging it helps me find them in the Asian grocery store.

[@foodtripwithvictor]

Hi @Suwandi Samboen...you’re very welcome. I’m happy to learn that you find my video helpful and give you the comfort to shop for the Asian ingredients and make some Asian food. Please feel free to ask if you need any further information. I may not have all the answers but perhaps some of my viewers may know and can answer your questions as well. Thanks for visiting my channel and watching my video. Cheers, Victor

[@calvingoh50]

Thanks Victor. Good to see a Penang-lang in Aussie calling it as it is :) Looking forward for more of your videos, cheers!

[@foodtripwithvictor]

Hi @Calvin Goh...thanks. I guess you live in Australia and from Penang too..."ka ki lang"! Hey..thanks for watching my videos. Cheers! Victor

[@varunivaruni5722]

I'm penang- lang tamil girl ..really good teacher he teach you all

[@foodtripwithvictor]

Hello my fellow Penang lang @Varuni Varuni…”kam siah” hope you understand Penang Hokkien…that’s thank you 😊

[@AryaLeaTV]

It has been a decade since i ate penang char kway teow, when i was in kuala terengganu. I love the taste and the smell just sooo nice...

[@foodtripwithvictor]

@Valdez Lea…thanks. I wish I know more on the place and food of Kuala Terengganu. My mission when I have a chance to return to Malaysia is to travel around Malaysia and do a travel log on all the interesting places and food of Malaysia. Cheers, Victor

[@kviolin31]

Hey Victor! this is the best Char Koay Teow recipe I have ever tried! It tastes very authentic and the sauce is perfect! thank you!

[@foodtripwithvictor]

Hi @kviolin31…Wow! I’m over the moon. Thank you for leaving me such a great compliment. 🤩 🙏 ..cheers, Victor

[@Alsultanbrand]

Watching you since beginning introducing .. omg i can feel this is good recipe i dont even skip.. this the real CKT.. im looking for today ramadhan break fasting

[@foodtripwithvictor]

Terima kasih 😊🙏

[@savitaramchandnanwani3383]

I lived in Malaysia for 9 years and my favourite dish was that...now that I am in Spain I dream about the food there...thank you😊

[@foodtripwithvictor]

Thank you. Thanks for sharing your comment. We just came back from Barcelona for a holiday. It was beautiful. 😊

[@marylinemartine]

I'm malaysian but very noob with local ingredient names and looks myself. This showing packaging stuff is very useful.

[@foodtripwithvictor]

@@marylinemartine …thank you 😊

[@rkaur3510]

Like the way you explain everything, will try your recipe soon. Thank you.

[@foodtripwithvictor]

You are welcome @R Kaur

[@minaibrahim3477]

Betul apa yang anda katakan baik sekali penerangan supaya mereka diluar sana sedar akan kesilapan kueh tiau yang mereka katakan dari Penang cha kueh tiau padahal itu bukan yang asli tetapi sudah di ubah suaikan mengikut cita rasa mereka sendiri. Trima kasih banyak saya seratus peratus setuju apa yang anda katakan itu.

[@foodtripwithvictor]

Sama sama… terima kasih 😊

[@wendyshoowaiching4161]

Fragrant Oil is very important. If you don't have pork lard oil at home, I use fried garlic oil. Stir Fried Noodles taste delicious.

[@foodtripwithvictor]

Thanks for the tip 😊…I used to make some garlic oil to store for later use. Must do that again. Cheers, Victor

[@rimaahmat7894]

I love the explaination, its truly gain knowledge and original cooking history. Hard to find good taste of this meal

[@foodtripwithvictor]

Thank you @Rima Ahmat ..glad you like this video. Cheers, Victor

[@rsak9358]

Thank You. İts very explicit, thanks for the muslim consideration, loved that attention. İ'll copy your recipe to make it this week end for the festivities. İts near 2024, time passes, so happy new year

[@foodtripwithvictor]

Thank you. Glad you like my recipe and giving it a try. Happy new year to you too. Wishing all your wishes and dreams come true for the new year 2024.

[@xixaru]

Best char kway teow how to cook video. So sweet.

[@foodtripwithvictor]

Thank you 🙏 😊

[@sabrupnissah9086]

He is gentleman doing well

[@foodtripwithvictor]

Thank you ☺️

[@scrunt62]

This looks so good! Love the real time cooking process!! I'm so glad I found your channel!

[@foodtripwithvictor]

Thank you @florpies…welcome to my channel. Cheers,Victor

[@nurfarahatiqah]

Love your video! Informational

[@foodtripwithvictor]

Thank you 😊🙏

[@Smexyinc]

Thank you for making this! Proud to see more penang food being shared to the world!!

[@foodtripwithvictor]

You are welcome @Smexyinc. Thanks 😊

[@jediv9492]

This seems like the best i've seen on youtube.

[@edmondsee138]

Thank you for the authentic Penang recipe. Delicious!

[@foodtripwithvictor]

Hi @Edmond Edmond..you’re very welcome. Glad you like my CKT video. Cheers, Victor

[@Santhoshiniweerasinghe]

Wow super fantastic yummy recipe Thank U so much Dear 🙏👍👌🤩😋🤗

[@foodtripwithvictor]

Thank you ☺️

[@putriqistina2403]

Ive tried some other ckt recipes. This is the best ones so far!! Thnks uncle.. and thank you for respecting muslim :) may God bless you abundantly

[@foodtripwithvictor]

@Putri Qistina…you are very welcome. I’m glad you find my CKT recipe works for you and to all my Muslim viewers 🥰😊🤗 Cheers,Victor

[@wahidashah940]

Hi Victor! I can't agree more with you that CKT doesn't need fish sauce and oyster sauce. Interestingly, I've been looking for something without those and have been wondering what is the authentic recipe like and luckily i stumbled into your video. The best and the most wonderful thing I've seen here is that you've been working for with real passion and pride specifically in keeping and preserving the original recipe of heritage. Keep up the great job!

[@foodtripwithvictor]

Hi @Wahida Shah…I’m glad you came across my video and thank you for taking the time to write your feedback. Wish you can see the smile on my face 😊🤗. Thank you. Cheers, Victor

[@byhsu6140]

Thank you for explaining the fish sauce ingredient, i was wondering why some recipes have fish sauce, now i know, thanks so much.

[@foodtripwithvictor]

Hi @byhsu…you are welcome and thanks for watching my video. Cheers, Victor

[@UltimateXmas]

Fantastic man, absolutely fabulous!

[@foodtripwithvictor]

Thanks dude

[@Jodykmj]

i love you give alternative foe Muslim. thank you and will support you

[@foodtripwithvictor]

Thanks for your support @Jodykmj

[@shananarocks]

For home cooking you can first marinated the Kway Teow with the sauces first for even coating and infusion of flavour. Particularly good if the Kway Teow is brittle and not soft enough. Good effort!

[@foodtripwithvictor]

@@shananarocks ..good tips. Thank you 🙏 😊

[@zulinblitar1203]

Will try this recipe... thanks

[@ameliachee1997]

Hi Victor, I just stumbled on your video, I love Malaysia street foods! No other fried kway teow can outbeat the PENANG CHAR KWAY TEOW I like how detailed you are, I can see how passionate you are with cooking authentic Malaysian food. I have not only subscribed to your channel but also told my friends about you! Can’t wait to try your recipes all the way from Vancouver Canada here!

[@foodtripwithvictor]

Hi @Amelia Chee...hello friends all the way from Vancouver! Thanks for visiting and subscribing to my channel. I feel so happy to hear from fans all the way from Canada. And, thanks for telling your friends. Let me know if you do try my recipes and if you’ve any questions. Cheers, Victor

[@ameliachee1997]

@@foodtripwithvictor I will get the ingredients to cook soon and let you know how it turns out 😋

[@khawarUAIj]

You are wrong. There is this Klang Char Kuew Teow at Taman Melawis which is better than Penang style.

[@jadenetworks]

Happy New Year Victor. You are sooo right about the fish sauce and fish cake! My usual test of a Malaysian Restuarant in OZ to order CKT. The closest I have come to is a side shop in Adelaide doing KL style food that uses lard. 20 years ago when I first arrived in Australia and the internet was still young, I had a recipe that was very close. Lost it!! But it had ikan billis in the chilli paste and the chilli paste was cooked. My fav CKT was a an old lady in Gelugor near USM who had a very small cart and used an aliminium pot (it was not a wok). She did one at a a time; lard, garlic, two prawns, koay tiau, sauces, egg and beanspout and of course the cockle. She is probably cooking for some Chinese god up in the heavenly kitchen now :) Thanks for the memories.

[@foodtripwithvictor]

Hi @Jeyadev Sreedharan...wow! Thank you for sharing your story. Love it...especially your memory of the aunty who was cooking near USM. Interesting tip you have given me and the viewers in the chilli paste, especially using ikan billis! That would make the chilli paste even more aromatic and pungently fragrant. Definitely if I am using ikan billis in making the chilli paste, I would fry it first and jar the paste so it can be used at any time. But the taste would be slightly different from my home version. That is why some of the CKT stall in Penang can vary significantly because of their secret ingredient the aunty or uncle adds into their sauce mixture..and of course, their lifetime skill in making CKT, which is their only trade. I really respect them..for making Penang CKT world famous. Cheers, Victor

[@killiansolomon8434]

i realize I'm pretty randomly asking but do anyone know a good site to stream new series online ?

[@eugenequincy8122]

@Killian Solomon Flixportal :D

[@killiansolomon8434]

@Eugene Quincy Thank you, I signed up and it seems like a nice service =) Appreciate it !

[@eugenequincy8122]

@Killian Solomon Happy to help :)

[@r_r608]

salivating whilst watching this.

[@foodtripwithvictor]

Haha…thanks R_R

[@dfgndfghdfghdfgh]

Genuinely great instructions, definitely a step up from the general standard of cooking videos. Especially like the real-time cooking without any editing. Thanks 👍🏻

[@foodtripwithvictor]

Thank you for your comment and feedback. Very nice to hear. Cheers, Victor

[@kaksuba1089]

I'm so happy to stumble upon your channel. Your explanation is so good and I understood completely. I have tried the recepi and it came out wonderful and delicious. Thank you so much!

[@foodtripwithvictor]

@Kak Suba....thank you for trying out the recipe and letting me know. Very glad it works for you. Cheers, Victor

[@freepilot7732]

I wish I was able to make it exactly the way the chef did at the Westin Stanford hotel in Singapore.

[@foodtripwithvictor]

It’s not easy to replicate the exact same taste and flavours even for me 😊

[@muhammadammarrosli2619]

Thank you for the recipe. I've made a lot of kind of char kuey teow but still didn't get the taste that I want. Definitely will going to use this recipe later!

[@foodtripwithvictor]

@Muhammad Ammar Rosli...thanks for dropping in. I hope my recipe works for you. Cheers, Victor

[@TT-sw2zb]

Fish sauce is popular in Hokkien fish village long long ago I made fish sauce from small fish ,such as anchovy during my young age in China

[@foodtripwithvictor]

@@TT-sw2zb ..thanks for sharing your experience and knowledge 🙏

[@hoonhog28]

Just discovered your channel. Love the joy you radiate. Great comment about the use of Fish Sauce.

[@foodtripwithvictor]

Thank you @hoonhog28

[@Gingermy-f3x]

Hi Victor like what you said is true at this app so many Penang Char Koay Teow today i try your resepi really delicious 😋 from Singapore 🇸🇬 am 60 years old this is my first time cooking Char kuay teow 😂 but end it's really good to eat😀😋

[@foodtripwithvictor]

@@Gingermy-f3x …thank you for letting me know that you’ve tried my recipe and it works for you 😊. Cheers, Victor

[@swatigill7547]

beautifully explained!Have been meaning to make this recipe for so long as we are living in KL .Please keep up the good work.Planning to make this recipe soon.

[@foodtripwithvictor]

Hi @Swati Gill...thanks. I’m glad you find my video well explained. Have fun making your CKT. Cheers, Victor

[@zzdomezz]

Some pad-thai in Thai often to use duck egg with pork lard. It make good texture and good smell.

[@foodtripwithvictor]

Yumm..I always like eating pad thai and the thought of cooking that with duck egg and pork lard sounds so similar to CKT. I could almost imagine the taste. This is making me hungry 🤣

[@Colegegreen]

Yes Victor, I agree with you. Only one plate at a time. I have not order CKT for at least 35 years. My last PCKT was at Penang,of course, at rifle range. The chef was a young Tom boyish lady, look no more than 21 years old. Is she still there? Is she still cooking the old fashioned way, individual plate at a time? I don’t eat CKT in Singapore because I was not able to find chef that cooked CKT individual. I had my first and last plate of CKT which was cooked in large batches 44 years ago. Thank for assuring my tongue buds.

[@foodtripwithvictor]

Hi @Siew Lim..thanks for sharing your story on CKT brining back some old memory. I haven't been to Rifle Range since I was in high school. That's how long. It is always congested in the Air Itam township, especially during peak hours, long weekends, and holiday seasons. The area there has changed a lot if you haven't been there for the last 10-15 years. But Rifle Range flats are still there. Cleaned up and repainted from what I've heard. It is still a food haven with plenty of choices and authentic Penang street food for die-hard foodies. I don't really go there. I am not able to tell you whether your CKT cook is still there. Hopefully another Penangite who is reading this will have the answer. Cheers, Victor

[@keithprinn720]

Great malaysian restaurants in canberra and I just have to toss the coin between CKT and laksa. brilliant versions cooked. I found CKT in Penang thirty years ago just brilliant and the penang version with chinese sausage slices.

[@foodtripwithvictor]

Thanks for your comment. Australia has good Malaysian restaurants…I crave for them when I was there. It’s always taste better if we could get what we need, which is what I’ve found here in Penang wet market..fresh thin koay teow and nice plum crunchy bean sprouts. Cheers, Victor

[@kkiiization]

Spot on about the fish sauce. Born and raised in Malaysia and never heard of fish sauce until I came here to the US. People been bullshitting about fish sauce in Malaysian dishes

[@foodtripwithvictor]

Ha ha…I guess it’s been recreated by other KZbinrs for their liking of fish sauce in their koay teow.

[@pnoygarage1770]

Hello from Manila. I tried it just now. I undercooked some of the rice noodles that were stuck together but overall the CKT came out good. The taste was just as the one I was craving for. Thank you for your recipe.

[@foodtripwithvictor]

Hello Manila! You are welcome @Pnoy Garage…thanks for letting me know you’ve tried it. Cheers, Victor

[@norainiyunus255]

Hi victor, good recipe and tq. Clear explanation and understanding well. Good job keep it up.

[@foodtripwithvictor]

Hi @Noraini Yunus...thanks. Glad to hear that you enjoy watching my video. Cheers, Victor

[@jamezraj3938]

Thank you Victor!Great vdo with detailed explanation!Malaysians never ever stray away from our street food! Love from Ireland Malaysians🇲🇾🇮🇪

[@foodtripwithvictor]

Hello @James Raj.. my fellow Malaysian 🇲🇾 of Ireland 😊. Thanks for leaving a comment that you like this video. Cheers, Victor

[@AlifSgBuloh92]

My favourite ckt is always tue chinese style.. dried, spicy and rich with flavor like in penang.. unlike the ones sold at the rest of malaysia they made like a handful of kuey teow and a gallon of gravy

[@foodtripwithvictor]

Me too! Penang CKT is my favorite. Almost all the kopitiam in Penang has a CKT stall. Each can still taste slightly different depending on how it’s made and what sauces they put in. The best one is cook to individual plate/order and like you said, it should dried with a nice charred flavour. Yum! I’m hungry again talking about it 🤣😋 Cheers, Victor

[@AlifSgBuloh92]

@@foodtripwithvictor im always a fan of chinese food.. especially penang ckt and chicken rice.. even though 2 simple dishes, but i have high standards for that.. 😅😅😅

[@copievillamaria]

You are so genuine Sir! God bless!

[@foodtripwithvictor]

Thank you @Rahul Travels

[@copievillamaria]

@@foodtripwithvictor Sir, Next week I will make your recipe and share with you! I love Char Koay Teow! Love from Canada!

[@foodtripwithvictor]

Thanks. Nice to hear from Canada. Beautiful country. I hope the recipe works for you @Rahul Travels

[@Maran29]

Very clear explanation and true picture of Penang CKT- no fishcake and fish sauce

[@foodtripwithvictor]

Thank you for your comment @Maran Nandan...I guess over time cooks do improvise and add extra ingredients. I like to give a traditional version on this video on how I remember eating Penang CKT. Cheers, Victor

[@maungshane]

Very informative .Thank you victor .Please do more cooking videos .

[@foodtripwithvictor]

@maung shane...thanks for watching and your support. Cheers, Victor

[@didi2914]

I love char kwuay teow!!! From Vietnam :)

[@foodtripwithvictor]

@Didi...hello Vietnam..one of my favourite holiday destination in Southeast Asia.. Thanks for visiting my channel and support. Cheers, Victor

[@aseretnozid210]

My number one fave😋😋😋

[@muhammadfaizal4800]

sedapp

[@foodtripwithvictor]

Terima kasih 😊

[@brianrollins3245]

I was also raised on Penang CKT and make mine at home pretty much same as yours except double quantity in larger wok. I must try cooking it with lard as they did back before we got healthy!

[@foodtripwithvictor]

@Brian Rollins..good to hear from a fellow Penangite and that my home version is almost the same as yours at home. I used to cook with lard many years ago. Sure it tastes better. Even better with pork fat! Cheers, Victor

[@brianrollins3245]

@@foodtripwithvictor yum, those crunchy bits of pork fat/lard. I must be strong and resist ....

[@foodtripwithvictor]

@@brianrollins3245 🤣🤣😋😋😋 I’m getting hungry again!

[@SuperSpecies]

Honestly lard is not that unhealthy, most of the science from the 60s demonising saturated fats has been debunked. If anything, the polyunsaturated fats found in seed and nut oils are less stable and less healthy.

[@chongteckleong6017]

Love the way you cook.

[@foodtripwithvictor]

Thank you @Chong Teck Leong

[@postivkinder5188]

Love it uncle! Btw really love the unique no editing while you are cooking it 👍

[@foodtripwithvictor]

Thank you 😊🙏

[@susanmallanyk5170]

Thank you Victor!! You nailed it! I have been married to my husband (he is originally from Singapore) for 43years & been trying to master this recipe for as long. I love your passion as well. We live in Sydney. Thank you 😊

[@foodtripwithvictor]

Thank you @Susan Mallanyk…it’s really nice to hear. Makes me happy. We used to live in Sydney and Blackheath for a almost a decade 😊. Good memories. Cheers, Victor

[@clementchinsterer]

Hi Victor oi, tx for the lovely Penang autentic recipe. you shied away other mixed up recipes aulterated from other states. However, I prefer the duck egg fried more well done and can show in the end of the FKTeow plate. just my tot. appreciate you highly differenciate Penang FKT from KUL recipe. tx once again.

[@foodtripwithvictor]

🤣🤣 yes you’re right. I haven’t fried my egg well done enough. It’s very interesting to watch the CKT stall in Penang fried their plate of CKT. I’ve seen different stall cooked differently. The best one fry one plate at a time. Imagine doing that plate after plate and becoming a master of CKT!

[@vinayjathanna8696]

Hi Victor, another delicious recipe. Thanks for explaining the subtle distinctions in cooking a Penang style CKT.

[@foodtripwithvictor]

Hi @Vinay Jathanna...thank you! I am glad you like my latest recipe. Cheers, Victor

[@markwong85]

This is another one of my favourite hawker dishes! I'm living in Melbourne and thankfully there is a little restaurant that sells authentic Penang CKT, but I might try this recipe out. Thanks for sharing this recipe.

[@iluvkfood]

New subscriber here and i love how he explained! Keep it up 👍

[@foodtripwithvictor]

Thank you @farah mahmud

[@rebeccatruong2806]

Frist time i saw a chef’s with charming voice and talk. 😂… surprise

[@foodtripwithvictor]

🤣 Thank you @Rebecca Troung 😊

[@jessytai5550]

Keep up the good work, I like it when you use the word Chinese 👍

[@foodtripwithvictor]

Thanks @Jessy Tai

[@wendyshoowaiching4161]

Well Cook

[@foodtripwithvictor]

Thank you 🙏😊

[@acash93]

I crave ckt too. Restaurant ckt is so expensive in western countries. Its better to cook at home

[@foodtripwithvictor]

True. You think about it. It’s just koay toew..but I guess if they add big prawns it may justify the price. I don’t mind if it’s really good 😋

[@finight5863]

Great content... Much interesting~~ Playful. Useful stuff! Standard buttons contributed!.

[@foodtripwithvictor]

Thank you.

[@mathewjohn8750]

Very good

[@foodtripwithvictor]

Thanks @Mathew John

[@hemadarisini8606]

Thank you chef well explained.. yr english prounce👌👌👌

[@foodtripwithvictor]

You are welcome @Hema Darisini 😊🤗🤩

[@Maria-vb9vh]

很棒！講得很詳細，在台灣🇹🇼看。

[@DrPrag]

I totally agree with you that people didn’t used fish sauce to Char Kwar Teow century ago. In addition, they didn’t use chopper/blender to chop chilli and onions, and also didn’t use gas to cook century ago. 🤣

[@foodtripwithvictor]

Thanks to the inventors for making life easier in the kitchen 🤣

[@mattbritton6222]

There is a difference between changing ingredients/flavours, and changing tools/techniques. But who am I to speak, I’d be adding shrimp paste lol

[@foodtripwithvictor]

@@mattbritton6222 ..LOL..of course it’s up to you and your taste..the fun of making your own CKT at home,you can do whatever you like. Just don’t call it Penang CKT.

[@FrankieCheah-fk8um]

Step yg goreng sudah salah.. Bukan cabai yg dulu, Minyak terlalu banyak, haya 1 spoon minyak pork lard ,Kueh teow, SoS yg mixed, Cabai kisar, Chinrse Sausage, Kuchai, Beansprout ,last 30 secound baru turun Kerang segar, tutup api ,finished work! .ok.

[@bonhamcarter4488]

Simple and well explained easy recipe!

[@foodtripwithvictor]

Thank you @Bonham Carter

[@danhensley4403]

Mmmmmmm, so delicious! Indeed, Penang CKT is one of the best street foods in the world. I drool every time I think about it. The place you took us to near the market near Tanjong Bungah made some of the best I've had in Penang as well. Thank you for posting your recipe! I've been making the one from Rasa Malaysia, but I notice they use fish sauce. and also sugar. I'll have to try it without--your sauce is simpler, and it's so important to the authenticity of the dish. Also, for some reason it is really hard to find fresh long red chilis here in Colorado. I am going to try Fresno chilis instead, but usually I just use sambal. It's not the same, but I wonder if sambal with some shallots mixed in would do a decent job?

[@foodtripwithvictor]

Hi @Dan Hensley...thanks for leaving your comment. I still remember your visit to Penang and lovely to meet you and your family. An authentic Penang CKT depends on 2 things - the sauces ie soy and chilli, and of course the skills of the stall vendor, which is something we can't replicate. They have been making CKT for all their adult lives! A master of CKT. Definitely no fish sauce...why on earth so many videos out there claiming to be Penang CKT use fish sauce really baffles me. Can you taste fish sauce in an authentic, traditional CKT in Penang? No! As for the chilli paste, I suggest using shallots, it gives a slight delicate, sweet flavour to the chilli paste. Sambal (which I assume you are referring to sambal with a bit of belachan in it) is different and gives your CKT a slightly different flavour..but, to make your own CKT at home you can adjust and make your twist to your own taste. Cheers! Victor

[@danhensley4403]

@@foodtripwithvictor It looks like the sambal we have is Huy Fong brand "Sambal Oelek", which contains ground fresh chilies, salt, and some preservatives. So it could be that simply adding fresh shallots to it will make it a reasonable alternative if I can't find fresh chilies. And yes, we'll never be able to replicate the mastery of the stall vendors, but it's worth trying :-)

[@foodtripwithvictor]

@@danhensley4403 I remember using sambal oelek in my stir fry especially fried rice a long time ago. I agree it’s a good alternative if you can’t find fresh red chillies. It’s more of an Indonesian style since sambal oelek is an Indonesian sambal paste, and in Indonesia I am sure they have their own version of “koay teow goreng”. Also, If you’ve dried chillies, you can also try making your chilli paste using only the dried chillies and leave out the fresh chillies. Try that and see if there’s any difference. I love to hear your feedback. 😊 cheers, Victor

[@ricardo-c4l7l]

Hello Victor. Thanks for sharing your take on Penang CKT. Note your criticisms about adding oyster sauce and fish sauce. I've done this before and it does bring out the 'umami' flavour that is missing in absence of a really hot wok and fresh ingredients. TBH, if you are true to the historical roots of CKT you should be cooking over charcoal, not a gas hob!

[@foodtripwithvictor]

True true…cooking with charcoal flame. It’s a rarity these days even to find local Penang CKT using charcoal flame. We can still get a good wok hey with gas flame but missing the smoky flavour. Personally I’ve not tried adding oyster and fish sauce in my CKT. But I’ve tried with a dark caramelised soy sauce which works well.

[@ricardo-c4l7l]

I'm too old to remember my first introduction to CKT, but I still remember mum cooking with a charcoal stove until early 1960s, when bottled gas was introduced.

[@foodtripwithvictor]

@@ricardo-c4l7l ..I actually bought a box of charcoal here in Penang. Tried to make charcoal grilled chicken. Took me several hours to get the charcoal flame going before I could start grilling the chicken! 😂 once is enough. Too much hard work. Too much fume and bad for environment. Gave the rest of the box away. I will stick to other conventional methods of cooking

[@ricardo-c4l7l]

Charcoal is hygroscopic, so dry it in the sun before trying to light it, especially if stored too long. For ignition I use a blowtorch (!) and a hairdryer. Can also sprinkle lighter fuel, but I find it smells. Keep up the good work 👍.

[@yttean98]

This is as close to Penang Char Koay Teow as I know it. I spoke to many hawkers and viewed many videos the key success factors I believe for an excellent plate of CKT are these: 1. Right mix of sauce(many hawkers seem to think this the main determining factor) 2. Technique in the frying including: a. the size of the flame ie the how hot the wok is, a very high flame is preferred. b. How you toss the Koay Teow, quick tossing is the norm and very thorough mixing of the Koay Teow with the sauce. c. sequence in adding in your ingredients, your seq. is good. d. type of oil use, incl pig fat. too much talking on my part. Enjoy your Koay Teow, well done. BTW you must be from Melb., cos I know the brand of Koay Teow you use.

[@foodtripwithvictor]

Hi @tean tan...thank you for dropping in again and offers your knowledge of wisdom to share with my viewers. Totally agree with you...the 2 CSF (critical success factor) in a good CKT in Penang is the sauce mixture and the skills in frying the CKT. Yes, I live in Melbourne. Not much choices for us living overseas when it comes to buying fresh koay teow..I would have preferred the koay teow slightly narrower than the one I used in the video. In Penang, which you probably would know, the koay teow is not that "fat"! LOL! Cheers, Victor

[@IcedCupcakes]

The type of wok plays a big part too. A well seasoned carbon steel is best!

[@foodtripwithvictor]

@@IcedCupcakes yes that is so true. Thanks. Cheers, Victor

[@mollysaikmoremore]

@@foodtripwithvictor After living in Sydney for nearly 40 years I never stopped to make CKT to entertain my friends and my family. Before my first attempt I made it a point to watch the PG hawkers doing their thing. That's most helpful. Talking on what is most important in a good plate of CKT, to me it had to be the freshness of the Kway Teow. Once the KT had been refrigerated.. it's never the same texture anymore. We're lucky in Sydney as I would check out the grocery shop on which day is their fresh KT delivered. All for the best results. :) :)

[@foodtripwithvictor]

@@mollysaikmoremore ...oh yes, I wish I could buy it fresh...I am sure there is here too except I haven't hunt it down. Most likely in Springvale if I drive out there and look for it. Also it needs to be a thinner flat koay teow, not so fat as the one in the packet. Talking about watching how the hawkers make the CKT. I watched carefully on my last trip, quite recently only last week. I tried 3 different hawkers, and all 3 have their own style of frying the CKT. Ha ha. Never the same. I guess that is why it still vary from one CKT to another CKT even in Penang. :) Cheers, Victor

[@Sangram-IND]

Hi victor sir. Very very beautiful video. You explain is so so simple and understanding and information full. Really love this. ❤️ I subscribed you. Thankyou so much.🙏🏻

[@foodtripwithvictor]

Hi @sangram chavan..thank you for your subscription. I am happy to know that you enjoy watching my videos. Cheers, Victor

[@thenewagemulan]

Hi Victor! Love your Penang pride and I found your narration to be very humorous and easy to follow. Looking forward to more recipe videos from you! Best regards, from another fellow Penangite 🇲🇾

[@foodtripwithvictor]

Hi @Clarissa Tan..so good to see a fellow Penangite on my channel. Thanks for watching my videos. What do you miss most about Penang? Cheers, Victor

[@2cjappy]

I think the really most important ingredients in making Penang Char Keow Teow are the oil made from lard and the garlic. The lard oil gives it the aroma and taste.

[@foodtripwithvictor]

I don’t disagree with you @Good View..anything cooked with lard and garlic will taste better with added flavours. Personally I don’t use lard in my cooking at home. But when outside I don’t have any choice if I want to eat the street food that’s cooked with lard. At home, we can cooked it the way we like it. Cheers, Victor

[@Tyler-ug1hs]

I like fish sauce with it too 😋

[@foodtripwithvictor]

Other viewers have said the same, but personally I haven’t tried adding fish sauce.

[@bokteik3648]

Hi Victor, you are right they don't use fish sauce but some do use a fish gravy from China call Narcicus fish gravy.Its awful when you smell it but once you add with all the soy sauces it's another level.

[@foodtripwithvictor]

@Bok Teik..thanks for sharing that information. I didn't know of the fish gravy. I wonder what the taste is like. Cheers, Victor

[@williamcheng1268]

I first time cooking Char Koay Teow from this video very delicious feeling like at Penang 😋😋 Thank you 😊

[@foodtripwithvictor]

Thank you @William Cheng 😊

[@52muimui]

Thank you Victor for passing onward yr passion in this channel. Been I long time I wanted to buy a grinder but only a small one due to lack of space in my kitchen. Would you be kind to share where you bought yr grinder or where I can get a similar one that grind so finely. I am from Singapore. Thank you.

[@foodtripwithvictor]

Hi @52muimui..The grinder featured in this video is a Japanese brand called Takasima. I bought it a long time ago at a pop up stand in a shopping mall back in Penang. The model is TK-3168 but I don’t think they sell it anymore. The power is 240V 180 Watts power. I am not sure where you can get it in Singapore. But you should be able to find alternate grinders. Try some of the department stores in the kitchenware department. Maybe if you see one that you like, google the model first for some customer reviews. That’s what I usually do before buying a new product I am not familiar. Cheers, Victor

[@FrankieCheah-fk8um]

Di baik.. Char Kueh Teow!

[@yrsoclvr2]

One of the distinguishing qualities of CKT is also the soft silkiness of the koay teow. The same goes for koay Teow Th'ng. The difficulty is find the koay teow that has the same texture in a Chinese grocery store abroad. BTW, there are so many Asians who do not use chopsticks correctly.

[@foodtripwithvictor]

@@yrsoclvr2 ..I know…it isn’t easy to buy fresh silky smooth koay teow overseas especially the thin flat noodles commonly used in CKT or KTT. Better chance finding in suburbs where there is a large Vietnamese community since the same thin flat koay teow in their pho. I’m one of the Asians who use chopsticks incorrectly no matter how much I’ve tried 🤣. You have good eyes spotted in my video. From young we used fork and spoon, and dinner plate at home. Not rice bowl and chopsticks. I wonder how many Penang Chinese families did the same. I guess it was an influence during the colonialism era.

[@yrsoclvr2]

@@foodtripwithvictor In LA, with all the Asian Grocery stores to buy from, I still haven't found any flat rice noodles that comes close. Most likely, because they are not made fresh. Even the few Malaysian restaurants here aren't able to get their hands on the proper noodles for the dish. I've tried cooking the rice noodles a little longer to soften it, but instead the noodles becomes pasty... I get CKT that's tasty but pasty...😅

[@foodtripwithvictor]

@@yrsoclvr2 …there was an earlier comment from someone suggesting to steam the frozen noodles to soften. And it works. I haven’t tried in Australia. But once I bought fresh koay teow from a wet market in Penang. I asked how do I keep it if I don’t use all at once. He said wrap it and refrigerate. When need to use it, steam it to soften before stir fry. Maybe you try steaming method to soften the noodle. Someone also suggested in this video that he cut the thick koay teow to a thinner size because the ones we usually get overseas are too thick for making CKT. Cheers, Victor

[@diskakarinawearex1736]

I wanna taste it

[@FrankieCheah-fk8um]

Ini Home Chef.. Char Kueh Teow bukan Street Food. Char Kueh Teow. Ok.

[@supianzainuddin1482]

Nice to hear that, no fish sauce and no fish cake used.

[@foodtripwithvictor]

Yes, that’s right @Supian Zainuddin. That’s how I know it and done back in Penang 😋. Thanks, Victor

[@supianzainuddin1482]

@@foodtripwithvictor that is good to know because I am vegetarian and half way being a vegan. I was looking at most recipes and they seem to always used fish sauce. I can replace those sausages and prawns with tofu but I was wondering whether fish sauce is a must, which in this case not. I am relieved. 😂Thanks!!👍👍

[@foodtripwithvictor]

@@supianzainuddin1482 yeah..I don’t understand why some of the videos are suggesting to use fish sauce. It’s definitely not required but everyone has their own taste. It’s a great idea to use tofu as a substitute for a vegetarian version. I might even try it myself the next time I make CKT. Enjoy 😊 😋 Cheers, Victor

[@nuraisyahsulaiman98]

My favourite😍😍😍😍😍

[@foodtripwithvictor]

Thank you 🙏😊

[@adamfarish4199]

So mouth watering.

[@foodtripwithvictor]

Thanks @Adam Farish

[@anciagabe7804]

I cant imagine Kwai Teow without shell fish

[@ceceliadorisamymuthu6711]

My damm favorite...agree wth u abt fish sauce

[@foodtripwithvictor]

@Cecelia Dorisamy Muthu..thanks :-) Cheers, Victor

[@stever456]

Beautiful, this was one of the first Asian recipes i learnt to cook 2 years ago from Marions Kitchen and School of Wok so please forgive me as i learnt to cook i compared recipes then added fish sauce and oyster sauce for the sauce. But this is what i love, out of the foods Ive been learning like Uncle Roger says its the right ingredients not the white ones. I don't want to upset Thai, Chinese, Malay, Korean, Vietnamese or Neplai ancestors 😂 so ill see if i can find the soy you mention and make my own sambal as yours looks amazing. Your videos are good, i like to see ones like yours and like World Food Paradise as they are more homely and made like at home which is good. This is how i improved my own recipe of this dish, funnily like you say this dish is the most favourite of my whole family its just so good! Can't wait to try and upgrade it further with your version, thanks! 👍😀

[@foodtripwithvictor]

Thanks @Steve R...there is nothing to apologise. I am very glad to have you here on my channel and share your views and perspective on how you cook and how you will improvise a particular recipe to suit your own taste. That is part of the fun of cooking. If you watch my latest video, I admitted to the eggplant dish that I have make the first time in Penang, using an induction stovetop and not a frying pan. I am more used to cook on a gas top with a wok if it is for a stir fry. Oh, I apologised to my viewers that that recipe didn't work for me! I think we need to stay true to our cooking, whether it works or it doesn't. It really doesn't matter. We need to have fun in the kitchen. Sometimes I failed in making something the first time that I have in my mind on how I wanted the recipe/dish to turn out and it was completely a disaster! But I will try again and adjust a few things to make it perfect the next time. Cheers, Victor

[@stever456]

@@foodtripwithvictor I’ve found some CHEONG CHAN COOKING CARAMEL - KARAMEL MASAKAN - 375ML, reading up it seems to be the dark soy you mention. Can’t wait to try it out 😀

[@foodtripwithvictor]

@@stever456 …👏👏👏..it is like the Indonesian ABC kecap manis if you’ve used it..but, not as sweet 😊

[@cks2605]

Fish sauce is used by Teo Chew ppl for centuries .

[@foodtripwithvictor]

@CK S…thanks for sharing I didn’t know that.in Toechew culture, fish sauce is used in your cooking. I always thought that soy beans are used in making different types of sauces to enhance the flavours in Chinese cooking. But never knew fish sauce is one of them in Teochew cooking. Is there a Teochew version of Char Koay Teow? in which country? Hope you don’t mind sharing because I am always curious to understand other culture cuisines. Thanks, Victor

[@marcwong8305]

@@foodtripwithvictor In Singapore the char kway teow came from the Teochews. Fish sauce has been used by the Teochews for centuries..From what I know, The Teochews brought fish sauce to Vietnam and especially Bangkok during the 17th or 18th century. Fish sauce use is sometimes used in Singapore char kway teow as it adds an extra layer of taste to the ubiquitous soya sauce. But being extremely salty, fish sauce is used sparingly . Another note..in Singapore we use blood cockles ...plenty of it...Prawns are never used unless in high end eateries..Fish cakes and chinese sausages are commonly used . Chives are seldom used though some hawkers add choi sum instead ..tau geh (bean sprouts) are a must. That said...the singapore version tends to be sweeter, darker and a bit wet compared to the more savory dry and light coloured Penang version

[@foodtripwithvictor]

Hey @@marcwong8305 …thanks for the insight into Singapore version on CKT and Teochew cooking style using fish sauce. That is interesting for me. Next time I’m in Singapore, I am going to try the Singapore CKT. Cockles is also used in Penang CKT, although in small amount. Depending on the stall, it is automatically added unless the customer ask to leave it out. I am one of them as I am not a big fan. Prawns yes, but not cockles. I will usually ask for more bean sprouts and Chinese chives. Without them, it’s not the same for me. Cheers, Victor

[@FrankieCheah-fk8um]

Api gas yg kamu buka tidak kuat, macam mana hendak.. Char Kueh Teow.. Minyak terlalu banyak.. Ok.

[@lordmister6828]

Thx for this video victor! Will try it this weekend! By the way, my favourite is Char Keow Teow made by the uncle at Bee Hooi 🤤 Greetings from Germany

[@foodtripwithvictor]

Hallo Deutschland @Lord Mister…thanks for leaving your comment. Hope you enjoy your homemade CKT. It’s been awhile since I ate at Bee Hooi. Have to go again 😊😋 Cheers, Victor

[@olina2436]

Thanks you for sharing I should try your ckt😉😘

[@foodtripwithvictor]

@O Lina…you are welcome. Thanks for visiting my channel. Hope the recipe works for you. Cheers, Victor

[@bunnystrasse]

You should pre fry the noodles first for wok hei!!

[@foodtripwithvictor]

Hmm…that is a nice tip. But I’ve not even seen a CKT hawker do that, except a “sar hor fun” hawker.