it's just bubbling up and it's so fragrant...
one of Malaysia's most beloved street foods is kuey teow goreng, a fried
noodle dish, today we're eating one of the best in town and having a go at
making it ourselves, I'm Thomas and I'm Sheena and we're Chasing a Plate, we hope
you're hungry, let's eat
we're travelling around northern Peninsular Malaysia and tonight we're
in Sungai Petani in the state of Kedah and we have found a spectacular plate
of kuey teow goreng or fried rice noodles we actually ate here last night
when we were not filming and we knew we had to come back tonight so that we
could film and show you how epic this plate of noodles is, so we're at the stall
right now and Alief the owner is cooking up so many
plates of these noodles they're really popular and the smell of it so smoky, so
charred, so delicious so you can see the smoke wafting up in
the air from the wok, so the basic method of kuey teow goreng- Alief style is to
splash oil into the wok, then he adds diced garlic, lets that cook
and really permeate in flavour, then he adds some sambal, some kicap manis or
sweet soy sauce mixed with regular soy sauce, then he adds the rice noodles which
is the kuey teow, gives that a bit of a toss and then he
adds egg, mixes in some bean sprouts which are really fresh and crunchy, then he
adds his signature ingredient which is kerang or blood cockles and then he
adds the final touch just a few chives and then he whips it
onto the plate, this is such a good dish
the kuey teow goreng has arrived and my god it looks spectacular so look at this
plate of noodles as he delivered it the egg yolk just spilled off the side so
that's ended up a beautiful pool of egg yolk here, you've got all of that egg
sitting on top of these steaming hot noodles so a thick rice noodle, the bean
sprouts, the chives, you can see some egg tossed through it as well so these bits here
and then the smells coming off that because of that sambal that he added and
the garlic and the cockles, I can't smell the cockles but throwing them in I
think it just all comes together and adds to this incredible smell so what you've
gotta do is just rip it all up so lets just rip into that egg mix it all
together, look at the colour on the noodles so that's from the sweet soy
sauce that dark colour, so what this dish comes with is these chilies which are a
pickled chilli so they're just pickled in vinegar and sugar and as Sheena
mentioned earlier we have eaten here just last night so we know how good this
dish is and I know exactly how I want it and I'm basically just gonna dump all of
these chillies on top, the whole lot on my plate
get that vinegary juice that was in there as well and then mix it all
through, oh no I lost one I'm just gonna have to put that back, mix it all through
so you can see how big they cut the chillies, all right let's get some of
these noodles there's some egg in here, some sprouts, some of that spring onion
and a big chilli
Wow Wow Wow it's so perfect it's spicy, it's sweet so
the spiciness is from the sambal but it's the perfect spiciness it doesn't blow
you away, the sweetness is from the that sweet soy sauce
look at this mouthful- big piece of egg on top, big thing of noodles we've got to
try and find a blood cockle because I didn't have one in that mouthful where
are they hiding, I can't find one in there, there we go a
little blood cockle on top and another big piece of chilli
I cannot tell you how good this is, the chillies are not spicy, they're bitter,
they're sweet and they have a real tangy flavour from being pickled and
they obviously have a tiny little kick of spice of chilli but it's so, so
mild, it's more about a freshness from the from the vinegar and from that pickled
flavour, this dish is absolutely incredible and this dish is very well
known in Malaysia but normally it's known as char kway teow which is the
Chinese version though so this is a Malay version, so this is a halal version whereas the
Chinese version would have lap cheong which is a Chinese sausage and would be
cooked in pork lard, this is just cooked with oil and obviously doesn't have
the pork sausage in, it's unbelievable the flavours are just incredible, Sheena
you've got to get into yours
the smell of this kuey teow goreng is just unbelievable
we've ordered the special version so it comes with the sunny-side up egg and
what's really great is that the egg is just cooked until it's set, it's still
a little bit wobbly you can see that white there
still a little bit wobbly so what I'm gonna do is just mix it up and then the
residual heat from the noodles will cook that egg white through whoa look at that,
now I had to get a refill of chillies since Thomas used that whole little tub up on
his plate so I'm gonna do exactly the same thing
I'm going to take these pickled chillies and I'm going to dump em all over the
kuey teow goreng because these things are just insane, all right time to
construct the perfect mouthful, some noodles, some egg, the bean sprouts and
then that chilli
that was the perfect mouthful there was so much smokiness, then that sambal which is
homemade by the way, the pickled chillies and the sambal are both homemade, left this
beautiful like lingering heat, the pickled chillies are quite sharp, vinegary
sweet, a little bit bitter like Thomas mentioned and they just punctuate
each mouthful of these noodles, I gotta go again cos that was really
good and that egg was so creamy
mmm I've got it all over my face, oh wow the noodles or kuey teow are
really slippery but I think the most exciting thing about this dish is the wok hei
so when the Chinese talk about char kuey teow or kuey teow goreng or fried
noodles they always talk about wok hei and wok hei means the breath of the
wok and this noodle dish has just had the breath of the wok infused
into it, you can taste the smokiness, you can taste that charred flavour from the wok
and just adds so much depth of flavour it is unbelievable, wow
it is just sangat sedap or sedap gila which means crazy delicious
I'm getting near the end of my plate of noodles and it is just so perfect
the slippery noodles that sweetness, that spiciness, the sourness from the
pickles, it's unreal, I am already considering ordering another plate of
these noodles even though I haven't even finished my first plate, it blows your
mind how good these noodles are
Thomas wanted another plate of kuey teow goreng
and Alief has a very kindly said I can commandeer his wok and make him a
plate, let's get cooking
wow that garlic in that oil it's just
bubbling up and it's so fragrant... kuey teow so
the rice noodles have gone in now and I'm just coating it in that oil and also
that garlic
and then the soy sauce
wow look at the steam it smells
really, really delicious, and then a dollop of the sambal
and then look at these blood cockles here so Alief gets them from the market
every morning so they're super fresh so we're just going to add a spoonful of those in
there... and mix them all through
the heat coming up off the wok is pretty strong
okay the egg, alright I'm gonna crack an egg in
and so do I just let it bubble away on the side or mix it all through? Mix it. With the noodles? Yep
so Alief said to mix it all through with the noodles... wow look at that, I think it's coming together
so just a handful of the sprouts are going in there too
chives
and it's ready to serve... Thomas get ready this is gonna be a
flavour sensation
there you have it kuey teow goreng Sheena style, it doesn't look as good as
Alief's by any means but hopefully it tastes okay, it's a little bit gluggy
let's try Sheena's version, it definitely looks a little bit more gluggy but let's
try it, I've got two of those beautiful pickled chillies and then a beautiful
spoonful of the noodles this one we didn't do the egg on top so it's not the
special version, it's just the standard version
mmmmm mmmm
it's really tasty but it's definitely... I'm just gonna try some without the chillies
but it's definitely a bit gluggier in the mouth, it's kind of like one squishy
mouthful, let's just try this one more spoonful
good job Sheena like it's got that wok hei that smokiness, that flavour of the
wok but definitely she loses on the texture stands, stakes sorry
so the texture's just not quite right but that's a pretty good first try but
definitely when you come hopefully Sheena won't be on the wok and Alief will because he really
knows how to cook these noodles
Wow Wow Wow if you're in Sungai Petani you absolutely have to come to
K'Teow Krang Din it is mind-blowing, that plate of noodles woop, mind-blowing, so good particularly
the first plate, Sheena's plate was good but definitely not as
good come and eat them from the master thank
you so much for watching we hope you enjoyed this one remember to subscribe
for heaps more food adventures, remember we're traveling around the whole of
Peninsular Malaysia eating our way around the country so make sure you
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