Caroline Mi Li Artiss - Char Kway Teow

Chef Caroline Mi Li Artiss is working with Malaysia Kitchen showing how to create delicious Malaysian dishes. In this one she is making a Char Kway Teow - a typical and very popular hawker stall delight. It is simply flat rice noodles stir fried with, prawns, vegetables, chilli and soy sauce and a few other local ingredients.

Category:

Travel & Events

Tags:

• Malaysia Kitchen
• Caroline Mi Li Artiss
• Cooking videos
• Malaysian food
• Char Kway Teow

[Laoyungsta1]

looks great

[chinchyesek]

@glisterism

In UK we don't get cockles that easy.... this is abt as far as ckt can go lah....

[chinchyesek]

A slight typo in my previous, in the verb used that probably no one bar the eagle-eyed would have noticed...re 'would have endorsed..'.

[chinchyesek]

Burnt (but not overly so) garlic is actually quite nice as the well-known chef Madhur Jeffery would endorsed from a book of her's I have read.... say Caroline's command

of the language is quite superb.... wish I could speak like that.

Barring restaurant cooking gear with hyper-hot temperatures, this is as far and as best

that the domestic kitchen setting will allow.... well done, Caroline.

[peterlim33]

It would be great if the garlic weren't that overtly burnt.....rendering a very "bitter" taste of the finished char kway teow .... Otherwise it would have been great, I'm sure :))

[n00niez]

totally wrong...sorry

[glisterism]

burnt garlic, egg overcooked, no cockles. what kind of Malaysian char koay teow is this? I can imagine the actual cooks in Penang cringing at this horror dish.

[JoeCentennial]

proud of you chef caroline. proud to be malaysian! ;)

[MrElefuntastic]

Thanks! Im a malaysian student in the uk, and your videos are going to make my day everyday! :D

[peanutking242]

burnt garlic...fail

the ultimate char koay teow is the penang version cooked in very hot wok one serving at a time... this version is the mediocre version you get in mass produced bain marie, soggy school canteens types