Must Try Fried Rice Noodles in Sydney: Learning To Make Char Kway Teow at THIS Malaysian Restaurant!
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- Опубліковано 1 жов 2023
- #sydney #malaysiafood #sydneyeats
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Massive thanks to Gio and Ho Jiak for showing me how to make this iconic dish! 🙏🏻
Location featured -
📍Ho Jiak, 92 Hay St, Haymarket
Dishes Featured
Char Kway Teow (Jumbo Prawns) - $35 AUD
Salted Duck Egg Yolk Crab $178/ kg AUD
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Must Try Fried Rice Noodles in Sydney: Learning To Make Char Kway Teow at THIS Malaysian Restaurant!
Massive thanks to Gio and Ho Jiak for showing me how to make this iconic dish! Also, I am writing up the recipe I used right as we speak! will link it here once it’s up!
What dish should I learn to make next?
Roti canai
chicken briyani
I'd love if you kept working on the secrets of Char Kway Teow and check out how other people make it (Sharon Kwan is another of our beloved local makers)
the secret is clams@@jeniallenby8389
oooo that's an awesome idea!!
Janice, the lap cheong usually need pre-toss it (until fragrant and release some of the oil) before you put it in to fry with the rest of the ingredients
Looks soooooo good omg Ho Jiak pls open a branch in London!!!!
Liked your intro when you filmed yourself moving around in your apartment, makes the video dynamic. The chef was amazing, very nice from him to let you (us) see how he do. I think the fact that he is skilled and equipped with pro equipment makes the difference but your dish also looked amazing.
Cheers Nicolas! Wanted to try out something new with the vids - appreciate the feedback!
Thank-you for yet another informative and well produced video. My family appreciate the research and effort put into your channel and as such - we have been subscribers and fans of your work for about three years now.
Originally born in Penang, and living in Australia for the past 30 years, I have been on a mission to find the one shop that can truly replicate an authentic Penang CKT. My journey has taken me from Ho Jiak, Malacca Straits, Kopitiam (Harris St.), Peranakan, Tasty of Penang, Albees (Kingsford), Authentic KL Marrickville, Ya Malaysia Chatswood- even Abel’s Malaysian in Canberra and Unique Patisserie Katoomba just to name a few! These restaurants all do wonderful dishes and cannot be faulted in any shape or form. I definitely have and will return to them for yummy Malaysian. As you can see, I have travelled quite far and wide in my quest to find that elusive original taste from home, and have left no stone unturned when it comes to CKT - BUT, in my opinion I have to say that Jim’s Malaysian at Miranda has to be the standard when it comes to replicating that taste that you can only find in a Hawker stall in the streets of my home town of Penang.
Keep up the fabulous work which you do, and please keep reviewing dishes so we can explore more of what Sydney has to offer - on your recommendation.
Looking forward to your next Vlog -
Well done Janice.
Thank you so much for the lovely comment! I will definitely have to check out Jim Malaysian - appreciate the recommendation! 🙏
thank you so much for that glorious list of places to try ...
Campsie NSW has 8 Malaysian hawker like restaurants within 500m each serving their variation of CKT, Laska and Chicken Rice. Dont need to rack up the tolls going around Sydney
Good review, and well done on the stir fry!
I love all your videos i cannot wait to see more and more❤❤❤❤
Ah thanks so much! I appreciate it!
Another very helpful video. Thanks. I am now re-energised to try and emulate this dish after my most recent under performing result. 😊
Im glad you're back Janice. I thought you forgot about us lol. Great video btw!
haha im never leaving UA-cam! 🤪
Hey Janice. A Singaporean here. That was a pretty good attempt at making a char kway teow, to be honest. The dish kinda needs to be cooked somewhat violently on high heat and with a good amount of cooking oil--that's what I see being done at hawker centres over here. I think the oil helps the noodles stay whole but of course it makes the dish less heart-friendly. 😅 Will be visiting Sydney soon and checking out some of your recommendations!
Salivating at the noodles!!!
I just subscribed. Thanks for the great content 😎😎
Thank you Gio and Ho Jiak for your insight of how you do Char Kway Teow .I would never even try to cook this . But love watching you cook 10x worth watching.. Ow and Janice thank you for going out of your comfort zone and arranging this great vid ...
Gio & the Ho Jiak team were awesome! and thank you for watching!!
Janice you are utterly amazing ❤
Well done Janice 😀😀😀
🥹🙏
100k!! you'll hit it soon!!
💛💛💛
Your dish looked very tasty. The restaurant's version was much greasier. Good job cooking and showing us behind the scenes. I cook Chinese chow fun using LeeKumKee premium oyster sauce. Love those chewy flat rice noodles!! 😋❤️
omg looks so good
The best one I’ve ever made!
Crab on Janice's menu of the day 🦀
Love a good char kway teow. I think you picked it early on, at home you can have the caramel sauce, the flavoured oils etc but the je ne sais quoi is the wok hay. Are you following @Alderic and his adventures with char kway teow? Didn't know that Penang used duck eggs.
I really loved 💕this video Janice I have always wanted to know how to cook this dish ..the tossing in the wok would stop the noodles breaking up …❤it’s great to watch a chef do it and then to try it at home ..Love it ..,❤️🥰💕
thanks so much Irena!
The "Ho Fun" must be used the on the day or before or else it will break easy. Can't keep overnight. Store it at cold temperature - by foodie's nerd knowledge 😅
Putting the ho into ho - fun, no leakage while food is in motion within one mouth piece
Thanks to the young chef always interesting to see an expert at work they make it look so easy , but you only realise how difficult it is until you try it yourself. As always interesting entertaining
Thanks Michael!
You can try the tips from J. Kenji López-Alt for home cooked wok hei: . Kenji López-Alt says there are two extra things a home cook can do to achieve wok hei: One is to add liquid seasoning like soy sauce "around the perimeter of the wok" to give food a "seared soy sauce flavor" (via The New York Times). The second is to take a culinary blow torch in a method he calls "torch hei" - and that involves laying food in a single layer, and on a baking sheet, then "giving it a few leisurely tosses with a torch" to give it a smoky touch. While torch hei might work at home, don't expect to see it practiced at a Chinese restaurant. (he's written an article about it in the nytimes)
That's look delicious the one you made
It wasn’t as good as the ho Jiak one but I still really liked it! Haha
@JaniceFung haha just got to practice and it would taste better
Say 💭 Hello 👋 Janice it's so cool you're the showing restaurant cooking with the wok well done showing very yummy 😋 👍
cheers Stanley!
That is so goood!!! I first tasted this dish at Chin Chin restaurant in Singapore. And when I came back to PH, I always crave this dish and wished that I could cook the same thing haha ❤
haha it's a hard one to master at home
@@JaniceFung true haha. That’s why I always ended up ordering in Grab food😅
Prefect Dear.. I Had lots in Melbourne...
Hi Janice. Love the plant next to your entertainment unit. May I know where did u get it? Thx
How cool Janice. You should make some for your siblings, or treat them to a nice meal, I think they deserve it
haha they'd be happy to see this comment
Hmm I know what to cook for this week already
Did you end up trying this? How did you go?
Aloha, Janice!
Looks to me that before he cut the noodles into the shorter lengths, they were chilled to stiffness in the fridge.
I like your videos ❤
Thanks for watching !
3:48 Can't imagine u standing next to the hot wok😂😂😂 extra like 👍👍👍
My go to at my local noodle place is fried kwai teow, looks very similar, but haven't had egg in it
Yumm 😊
☺️
@@JaniceFung hello
excellent👍
This is one dish that should be had in a restaurant 😅 except maybe if you have a commercial burner at home that can get the high temps needed lol
Now im hangrey Lol can spell the food. 😋 Yummo
😂
Hey hey hey! Where's the taster gone? Super Mario? & Sis Eunice 😂
Good video
Cheers Joseph!
Love your videos!! Ive just moved to NSW, Sydney any recommendations South of Sydney from Rockdale down to Cronulla area?
Thank you! Let me have a think about this and come back to you! first thing that came to mind was kosta fish burgers - was a tad pricy for fish burgers but I really liked it !
@JaniceFung it's a starting point I'll definitely give it a try. Thank you ☺️
Thank you for showing how to make great food. Look at Made by Lau, he had a restaurant and is showing viewers how to cook Chinese dishes. I have made several dishes and it tastes just like a restaurant.
Yummmmm❤x
I think you may have forgotten a bit of fish sauce in your Char Kway Teow. You were missing adding pork lard.
Watch this char kway teow how to cook in malaysia : ua-cam.com/video/2rpe5JVpb4o/v-deo.html
Street cooking : ua-cam.com/video/BM2BAFSZVvk/v-deo.html
Another street cooking : ua-cam.com/video/oxlJ3-EspBU/v-deo.html
Home cook char kway teow : ua-cam.com/video/n-fFtPbTGHk/v-deo.html
Another home cook : ua-cam.com/video/bia3d70zye0/v-deo.html
Home cook : ua-cam.com/video/n-fFtPbTGHk/v-deo.html
The legendary che wang gang will have the jet blaster stove customised and erected outdoor .
Do a review on Chan Kun Kee.
That’s the plan! Wil go there sooon
❤
🙌🏻🙌🏻
Like you new home Janice, congrats? But I wonder if you miss your gas stove, I hate induction!
No it’s just a temporary one - but yes I do miss having a gas stove
I hope @mrnigelng reviews your CKT ❤
Low key nervous if he does haha
To be a commercial k9 is to commercialise that personal wok top, bringing to life those eggs to grow seeds to fruition
Choco sea foods will put the ho into ho - fun, no leakages with in one mouth piece, food for thoughts after 5 seconds of confusion
Wheres the wok toss?
I attempted a tiny one
9k
Did you recently moved? Your kitchen looks a bit different compared to before. Looks neat and bright. Not saying it wasn't neat before. Sorry just happen to notice that. Looks nice.
Malaysian use ABC to cook the Char Kway Teow.
Without a blast-flame, you'd never be able to achieve the wok-char of restaurants like Ho Jiak. Unfortunately this literally comes down to the physics of it all.
muslim slaves memorise a comeback line "but we are rich business people" every single one of them use this line as a comeback line like the line in a popular song
Hey you. Halloo hallo hallo. Did you move???
Just temporarily!
I'm sure the noodles tasted great. But it's a little too dark for my liking. You'd find the best char kueh teow in Malaysia especially in Penang, they are not that dark... Just my opinion and preference.
Lol Asian's house rules no.1
Shoe off around the house
Think about it for 5 seconds.
they have laws to prevent them to have jobs and education they want them to be poor and cheap slave labour. They want their kids to be poor cheap slave labour.
No they don't want to grant them business rights cheap slave labourers don't get the right to be in business other than to be cheap labour.
5 second thought:
If their law prohibits them from having jobs and education they want to keep them as cheap slave labour.
If a road sign limit says 30km per hour do you think they can drive 100km per hour hmm...
Pro tip to prevent noodles breaking: Preheat the fresh rice noodles in a microwave for 1 to 2 mins (max) before putting the noodles into the wok/pan. This will soften the noodles and make them more pliable for stirring in the wok. Enjoy! Btw, thanks for all the great content. Keep it up! 😃
4:40 really??? Still wrong way to cook char kuay toew