https://kyspeaks.com/2015/04/03/ky-eats-hok...-market-penang/

Penang people don't know what is 'char'?
Context : https://forum.lowyat.net/topic/5329096/+40#

No.
Dupe.

this is 'lou' already...

This is Hokkien Char famous in Penang but was never exist in KL.

U is sohai meh u tot the world 炒u think is onyl for u use only? Only is dry fried only? Pak u no die pak u deep deep

char means stir fried

does it have to be dry?

I create this thread to prove char can be dry or wet.

I create this thread to prove char can be dry or wet.

Would you goreng your chicken then put inside Watanhor soup and thicken it?

Spoil the meaning rite?

Char = Stir Fry, so that stands for stirred dry. Even if there's a light dab of sauce, that just a light oily dab, not poured.

This literally soup noodle thicken with some starch style liao.

its like those dai chows in chinese shops

dai chow means "big stir fry"

yet in the menu got many gravy dishes


but when char kuey tiow basah using char

everyone loses their mind


btw, char is hokkien, chow is cantonese

Char just means the act of stir fry. It didn't even talk about whether dry or wet.

ok lah since you are chef

ayam trust you

That's why a lot of ktard are crazy

deswai got a dish called 干炒河 gon chow hour ( dry stir fried hor fun )

and 湿炒牛河 is a thing too although not common in malaysia

edit: 湿炒牛河 sap chow ngau hor ( wet stir fried beef hor fun )'



This post has been edited by likefunyouare: Nov 19 2022, 06:06 PM

Ktard is so weird

If people want their kuey teow to be wet. Just let them be.

it actually depends on the process of making the dish. Char is fry, means during the frying process only oil is involved. After frying, you can put whatever banjir sos you want to the fried dish.

But afaik, malay char koay teow is the kuah is also fried with the koay teow till it is soggy. Compare the sogginess of hokkien char and malay char koay teow

Yeah. When it was in chinese, the meaning is easier because theres a dry and wet on the name but not when it was malaysian-ed

but the wet was actually thickened with soup before dabbing some dark soy sauce and thicken with starch to create the wet-stickiness-smooth mouthful.

But the one on TS first post is literally... berair...

As someone who had few takeaways here in the UK, naming sense is very important, or else like uncle roger says, you fked up.

like the Malay's favourite, Ayam Kari and Ayam Rendang.

Imagine everyone buy rendang says "kak nak kuah rendang banyak, banjir lol."

That kakak gonna be like "mampui aku you semua nak sos rendang."

It ruined the meaning literally.

But sometimes, name does wonder

Special salmon sushi (with raw salmon, salmon skin topping and roe together) sold for 10 pound two piece, nobody buy.

Salmon Trio Deluxe Nigiri (same ingredient) sold for 15,99, still sold out.

Deswai, naming sense is very very important as that will tell you somewhat what you're eating.

I would say if naming sense to Char Koay Teow / Koay Teow Banjir / Sap Chao Hor is better way to go. (instead of always debating if the basah or kering is nicer)

BTW, I would always skip eating Malay cooked Koay Teow, regardless of their condition. The feeling is like masak kampung, everything is soggy, weird, watery, or plain messup. At least for Chinese Char, they're still cooked with proper fire and technique, although step by step got fakaped.