Comments on: Charcoal Fan Fired Char Koay Teow http://chefstales.com/2009/08/01/charcoal-fan-fired-char-koay-teow/ Everything you've always wanted to know about cooking, but were too afraid to ask Tue, 17 Jan 2012 14:06:01 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Ken http://chefstales.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-2464 Ken Tue, 12 Oct 2010 11:20:10 +0000 http://chefstales.wordpress.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-2464 lol... ur char koey teow is funny lol… ur char koey teow is funny

]]> By: mikesaxon http://chefstales.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-1795 mikesaxon Wed, 02 Jun 2010 09:57:49 +0000 http://chefstales.wordpress.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-1795 Hi May, This fantastic stall is on Siam Road off Datuk Keramat. Enjoy! Warm regards, Mike. Hi May,

This fantastic stall is on Siam Road off Datuk Keramat.

Enjoy!

Warm regards,

Mike.

]]> By: May http://chefstales.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-1790 May Tue, 01 Jun 2010 10:18:11 +0000 http://chefstales.wordpress.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-1790 Where is this stall in Penang? We never seem to find the really authentic koay teow there. Where is this stall in Penang? We never seem to find the really authentic koay teow there.

]]> By: Susie http://chefstales.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-1490 Susie Sat, 10 Apr 2010 14:36:52 +0000 http://chefstales.wordpress.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-1490 Just exploring the posts in your blog and see so many Malaysian themed posts. Thanks for this recipe and the pics look delicous That wok must be super hot as they normally just take about 1 min to cook a good Char Kway Teow. The penang ones also have a different flavour from the ones in KL. Just exploring the posts in your blog and see so many Malaysian themed posts. Thanks for this recipe and the pics look delicous

That wok must be super hot as they normally just take about 1 min to cook a good Char Kway Teow. The penang ones also have a different flavour from the ones in KL.

]]> By: Michael Saxon http://chefstales.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-147 Michael Saxon Mon, 03 Aug 2009 04:52:08 +0000 http://chefstales.wordpress.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-147 Hi Lynda, I knew that it was only a matter of time before someone picked up on this and brought it to my attention which has brought an equally big grin to my face. Thank you very much for being the first, the one thing I really hoped for, is that Chef's Tales blog would generate this kind of debate and communication. I would like to debate that if you go to the normal stores and see a selection of wok's, when you pick them up you can feel the difference in weight. Some are heavier that others and the heavier ones will normally be more expensive. The heavier woks normally have a thicker base and this base can retain heat longer, reach higher temperatures so that the frying is more intense and will last longer in cooking years. In other words, I guess what I am saying is that you get what you pay for. When frying any kind of Chinese noodles, the wok has to be as hot as can be and to be able to attain this kind of temperature the wok has to be of the best quality possible. Hope I have explained myself a little better. Warm regards, Mike P.S. It is really lovely to have you here, please keep popping in. Hi Lynda,

I knew that it was only a matter of time before someone picked up on this and brought it to my attention which has brought an equally big grin to my face.

Thank you very much for being the first, the one thing I really hoped for, is that Chef’s Tales blog would generate this kind of debate and communication.

I would like to debate that if you go to the normal stores and see a selection of wok’s, when you pick them up you can feel the difference in weight.

Some are heavier that others and the heavier ones will normally be more expensive.

The heavier woks normally have a thicker base and this base can retain heat longer, reach higher temperatures so that the frying is more intense and will last longer in cooking years.

In other words, I guess what I am saying is that you get what you pay for. When frying any kind of Chinese noodles, the wok has to be as hot as can be and to be able to attain this kind of temperature the wok has to be of the best quality possible.

Hope I have explained myself a little better.

Warm regards,

Mike

P.S. It is really lovely to have you here, please keep popping in.

]]> By: Lynda http://chefstales.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-146 Lynda Mon, 03 Aug 2009 04:11:02 +0000 http://chefstales.wordpress.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-146 Hi Mike! Love checking in and finding such great sharing, yummy recipes and photo's. I am just curious what a 'think bottomed wok' is in the koay teow recipe! It brought on a wide grin when I read that! Hi Mike! Love checking in and finding such great sharing, yummy recipes and photo’s. I am just curious what a ‘think bottomed wok’ is in the koay teow recipe! It brought on a wide grin when I read that!

]]> By: Michael Saxon http://chefstales.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-148 Michael Saxon Sun, 02 Aug 2009 14:00:00 +0000 http://chefstales.wordpress.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-148 Dear Mazeta, We are all looking forward to many more of your interesting and informative reports. Warm regards, Mike. Dear Mazeta,

We are all looking forward to many more of your interesting and informative reports.

Warm regards,

Mike.

]]> By: Michael Saxon http://chefstales.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-149 Michael Saxon Sun, 02 Aug 2009 13:58:19 +0000 http://chefstales.wordpress.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-149 Dear Philip, You are not that old either. You can still enjoy a little fried food once in a while, everything in moderation...so they say. Warm regards, Mike. Dear Philip,

You are not that old either.

You can still enjoy a little fried food once in a while, everything in moderation…so they say.

Warm regards,

Mike.

]]> By: Philip Yeoh http://chefstales.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-150 Philip Yeoh Sun, 02 Aug 2009 03:55:08 +0000 http://chefstales.wordpress.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-150 Man, all this talk and pics about char koay teow makes me hungry. Only thing is now I can't have ckt so often, have to watch my diet and my health...not a young kid anymore, LOL!! Man, all this talk and pics about char koay teow makes me hungry. Only thing is now I can’t have ckt so often, have to watch my diet and my health…not a young kid anymore, LOL!!

]]> By: Mazeta Walters http://chefstales.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-145 Mazeta Walters Sat, 01 Aug 2009 16:05:12 +0000 http://chefstales.wordpress.com/2009/08/01/charcoal-fan-fired-char-koay-teow/#comment-145 Dear Mr Saxon, This is great! Love this site to bits! The Asian way... Let's slurp... then burp and wok and roll!!!! More food reports to come... Kind regards, Mazeta Walters Dear Mr Saxon,

This is great! Love this site to bits!

The Asian way… Let’s slurp… then burp and wok and roll!!!!

More food reports to come…

Kind regards,
Mazeta Walters

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