How to Cook Char Kway Teow CKT Jackie M

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Malaysian Char Kway Teow, a simple quick and easy recipe • Subscribe for more Asian cooking tips, recipes and secrets: https://www.youtube.com/subscription_... • • There are 2 main versions – the more well-known Penang CKT, and the one I do i.e. from Kuala Lumpur southwards. • Penang CKT – • uses a thin-cut fresh rice noodle – which looks similar to the rice sticks used in Pad Thai. • is much lighter in colour – again, reminiscent of Pad Thai in appearance (but not in flavour). • ‘KL’ CKT (for want of a better expression) – • uses a broader fresh rice noodle, and sometimes has some hokkien (ie. fresh yellow/egg noodles) thrown in. • is quite a lot darker in colour. • INGREDIENTS: • Traditionally, CKT contains the following (I omit the porky stuff in my version since I don’t eat pork) • fresh rice noodles (obviously) • garlic • garlic chives • beansprouts • chilli paste, made primarily from dried chillies that’ve been boiled and blended with a little water • eggs • chinese sausage (those dried, waxy things you see strung up in Asian grocery stores – a.k.a. lup cheong) • blood cockles (hard to get hold of in Australia, and even then, it’s usually a variety that’s quite a lot larger and tougher than what we get back in Malaysia, plus it’s only available during the warmer months) • sliced fishcake • lard • pork crisps • Non-standard ingredients/cooking method I observed on my last trip to Penang • prawns • fresh crab meat • using a charcoal stove • Non-standard ingredients I use – due to customer demand/practicality/the lack of availability of the more traditional stuff like cockles– • chicken • seafood including prawns, calamari, and, at market events – marinara mixes combined with prawns • a ‘plain’ CKT (ie. noodles vegies only). This confuses a lot of Malaysians who think ‘plain’ on my menu means it comes with chinese sausage, fishcake etc. etc. – no, sorry, mine doesn’t • baby bok choy • vegetarian (I use a different sauce for this) • sambal belacan (shrimp paste chilli) • fried shallots • For full article visit: https://jackiem.com.au/2011/08/18/how... • Follow my social pages for more updates: • https://jackiem.com.au/blog • https://www.WokAroundAsia.com • / jackiemfood • / jackiemsydney • / jackiemsydney • ~-~~-~~~-~~-~ • Please watch: Thermocook Laksa Nyonya (Live Broadcast) • • Thermocook Laksa Nyonya (Live Broadcast) • ~-~~-~~~-~~-~

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