Hi I'm Thomas and I'm Sheena and we're Chasing a Plate, tonight we're in Kuala
Lumpur, Malaysia and we're going to be trying the Malay version of char koay
teow! We don't even know this dish existed
until a couple of weeks ago we've only been eating the Chinese
version of char koay teow so let's go and see what's so different and exciting
about it, we're starving, let's eat!
we've come to a restaurant called Mie Cord to try this char koay teow Malay
style we're out well we are in KL but it feels like we're out in the
middle of a little village or a kampung there's bush all around us and there's a
mosque right behind us so you might hear the call to prayer come on in a minute
because it's right on sunset at the moment and this dish looks incredible
we've been recommended to come here to try it
but remember down below in our description you'll see the details of
where we are we always put the details down there so you too can try these
places and while you're down there hit subscribe and hit the notification
button the little bell beside the subscribe button
so you get a notification when we post. I jus,t I want to dive in but I should
break it down but for you first, so it's a rice noodle and then this one has very
big prawns that's straight away the first big
difference to the Chinese one which has often little prawns and this one's in a
thick soup which is not the case with the Chinese one the Chinese one is just
a wok fried noodle dish this is wok fried except it's got this real soup
which looks like it could be sort of peanut-y and spicy but I'm gonna have
to taste it to know for sure what's in it, what else- mine has an egg on top
apart from that it really is quite similar in look obviously it doesn't have
the lap cheong or Chinese sausage and the little bits of pork, so no pork for
obvious reasons, this is the Malay style so a Muslim version of the dish I think I'm
just gonna eat it to really find out what it's all about I'm just gonna get a
big spoon no actually I'll try the sauce let's try the sauce first, it's a bit
it's like coated it's not there's not a lot of sauce- it's not a soup so I do have
some noodles here just cos it's hard to pick up just the sauce oh there was a
shellfish in that so I'd say that was a clam, the sauce has got a tiny spice but
it's quite sweet I think it's peanut-ty because of the
shellfish flavour it's sort of that took over to a degree oh that's really nice
it's quite smooth, let's try just a big spoonful with egg, rice noodles some
chives or something like that, real prawn flavour, the egg adds a lot, this is a
great way to have char koay teow, for a dish that I absolutely love this is so
so different it's kind of like a peanut butter sandwich versus peanut butter on
toast it's the same but it's totally not the
same this is great and we've got this big plate of pickled chilies that's
gonna add a lot when we start adding those, that's really good I can't
wait to have more.
This looks sensation, so I'm going to try biasa
or the original version it's just prawns,
clams, the rice noodles, some egg, bean sprouts, I can see some chives and then
it's all just coated in that beautiful red gravy so I don't have the egg
like Thomas and Thomas also had more prawns- so he ordered the special. I'm
gonna add a ton of these pickled chillies to my dish because I love them, I find that they're often not too
spicy and they just really cut through like
any heaviness of a dish because they're so vinegary and delicious
I'm just gonna get in and taste this because it looks so good
Mmm, mmmm, mmmm wow!
I got a big hit of the pickled chilli, not too spicy, really vinegary and then that mouthful of rice noodles!
what was really, really captivating about it was that you
can taste the aroma of the wok, so often with char koay teow people talk about
wok hei or the breathe of the wok being infused into the dish and you can taste
it in these noodles, the noodles have such a smoky flavour I've gotta give
that another go, I'm gonna try some of the prawns, they've still got their shells on
so I'll just pop it in and see if I can eat the shell as well
Mmmm, the prawns are really soft, the shell is really easy to eat, it's not hard
there's so much flavour it's a real comfort style dish. I could literally just go... and eat it all, it's so tasty
Sheena talked about eating the whole prawn which is often a little bit unusual for people
I took a while to get used to being able to eat the entire prawn, the head and tail and
skin especially when they, I get it when they're tiny but these aren't that small
but this one here it's a medium size its head has fallen off but I've got the
whole prawn some of that pickled chilli and the noodles oh wow prawn is so soft
you expect when you eat a whole prawn with the shell that it's gonna sort of
stab you in their gums and just be a bit awkward but it is not at all so I guess
the best way to know if you can or can't is try it but also if it's a huge prawn
you're not going to be able to the shell will be too thick but for these sort of sized
prawns no it's still quite a big prawn but not too crazy big
absolutely fine straight in the gob, you just easily eat through them it's just
so tasty and this dish is a winner, these pickled pickled chilies they
add so much to it when you've got even a little bite like I've got here but with
the pickled chilli, that burst of pickled flavour and spice but it's more of a sour
sweet spice it's not a overriding spice it's a really really great dish, I love
it and like I said earlier I adore this dish in the Chinese version but I adore
this version of it too. This is pretty common when you're here in Malaysia but
that guy is not getting anything off us because we're devouring these plates, so
good.
I'm so sad that is over because that was one heck of a dish and this
restaurant is well worth coming to, Mie Cord, what a place and it's starting to
really fill up now because prayers are finishing up I think at the mosque
people are flooding across the road into here and I can see why, this was so so
worth the trip and trying that style absolute winner for me
winner, I definitely want to have that again and again and again and again so good!
I'm still trying to work out what that sauce was made of. Me too. I went over and had a look at what the
chef was doing and I couldn't really talk to him because I can't speak Malay
and he didn't speak very good English but he was popping in like a red
sauce so maybe sambal and then ladles of this
brown liquid which maybe like is it tamarind water and maybe a bit of soy? I
don't know if you cook this at home or you know what ingredients are used we would love to know
so please comment down below, let us know and we are loving all these new
dishes that we are discovering the more well the longer that we stay here
in Malaysia so if you have any more suggestions on what to eat, where to eat
please let us know in the comments below as well we love to hear from you we hope
we inspired you to eat and explore like a traveler, not a tourist, thank you so much
for watching and we'll see you next time, if you enjoyed this video please give it a
thumbs up, jumpa lagi! Jumpa lagi!