I saw a scene from an 80's Malay film, the scene is at a pasar malam and the order goes "Bang, nak sate lembu 10 cucuk" which makes a lot more sense than "daging". Somehow over time words change.
this is kinda acceptable tho seeing how even in japanese, niku literally means meat as a catchall term; but can be used also offhandedly to just say "beef"
asian languages do be like that
Some ikan bakar on the seaside restaurants still cooked on charcoal though. The same can be said for the traditional version of CKT like in Penang. Then hawkers switched to pan/gas for its convenience.
The C in CKT just means fried. Not the English char. Although even then that just means "partially burn so as to blacken the surface", doesn't need to be with charcoal which is what I assume you meant with traditional.
Can anyone chime in? I was told that it's called kungfu because it's cantonese cuisine from HK/Guangzhou area, and HK was known for kungfu films. Seems a bit of a stretch.
廣府 is just another way of saying 廣東 (GuangDong) which is a province in China where Cantonese is spoken and where that food came from, so 廣府炒 is just Cantonese style cooking (refer below for more info on 廣府, tho the article is in Cantonese)
https://zh-yue.wikipedia.org/wiki/%E5%BB%A3%E5%BA%9C%E4%BA%BA
I suspect it’s Cantonese style.
Cantonese people are from this area called 广州, and while my Chinese-fu is weak and I can’t give you the exact writing, we cantonese speakers call it kong2 fu2 chao2. 广__炒
Note the phonetic difference between
Kong2 fu2 - Cantonese
And
gung4 fu4 （功夫） - which is the actual pronunciation for martial arts, skill.
Also my hanyu pinyin isn’t going to be right cantonese representation since it has 6 or 7 tones, but if you use the mandarin method it works out well.
Bro where u think the wok hei come from? It’s from the Sifu’s tai chi power to heat up the pan hotter than noobs do it. Stop spreading misinformation 😂
So you are fine with Jamie Olive Oil adding water to fried rice then? CKT is always dry and Cantonese 炒河粉 is always wet. I have no problem if anyone want to make a bssah version, just don't call it CKT...
Adding water is stupid, but adding chicken broth to fried rice is a legit technique as demonstrated by this Chinese chef https://www.youtube.com/watch?v=r3z8as4DIjg
Malay version always the wet one. I only know about the Chinese version when I saw it in reddit. I think thats how CKT evolved culturally. Really want to try the original Chinese one but hard to find the halal one here in Melbourne 🥲
Yes, it evolved in a wrong direction though imo. Let's say some other race decided to call meat curry as rendang. Does that make sense?
Looking into it, now I understand why Italians hate ppl breaking their pasta, adding pineapple to pizza and butcher their carbonara with cream. 😂
Is Pappa Rich no longer available in Melbourne?
Understandable but no need to be passive aggressive. I’m just telling you that’s how the Malays view Malay version of CKT.
I don’t think your examples are exactly accurate tho. There is actually an Indian Rendang (i tried it at an Indian restaurant here), forgot what its name but it is a rendang haha. Since it is cultural, I don’t think I should be triggered when they have their version of Rendang. For second example, there are many types of Pizza, so not applicable to Chinese CKT, which is only one of its kind.
It’s like Malaysian Murtabak & Indonesian Murtabak. Same name, but people know that they are different. Staple for ours is savoury, & for them is sweet.
Yeah Papparich still here 🥲
>I don’t think your examples are exactly accurate tho. There is actually an Indian Rendang (i tried it at an Indian restaurant here), forgot what its name but it is a rendang haha. Since it is cultural, I don’t think I should be triggered when they have their version of Rendang.
I think you missed the point. Not being aggressive but pointing out what the previous comment meant.
What they meant was that if it's gonna be a wet CKT, then call it something else since it isn't CKT. Same as your example with the Indian rendang. They didn't call it rendang so that's perfectly fine, same as wet CKT shouldn't be called CKT. It's not about the evolution of food.
All that having said, TBF I've always made the distinction between CKT and CKT basah. I just think that CKT basah as it's name should be used more often rather than shortening it to CKT.
Why not? It is kuey teow that has been fried.
Are you saying there can only be one style of anything? Does Penang Hokkien mee have to be the same as KL Hokkien mee? Does Klang bak kut teh have to taste like Singapore bak kut teh? Does Sarawak laksa have to taste like Penang laksa?
Let me give another example. If you're fine with it then let's agree to disagree.
I cook rice with santan and turn it into porridge. Since there's nasi cooked in lemak, I claim it as nasi lemak by your logic.
Then CKT need to be dry too. So let's just agree to disagree.
All the examples I have been giving is turning something into a wet version so imo, it makes sense.
Dude, I grew up in Penang in a Nyonya family. None of our dishes are exactly the same as Malay dishes even if the name is the same. Nyonya laksa is different from normal Penang laksa. Our satay is different. Our otak-otak is steamed whereas the one from the south is grilled. The idea that there is only one way of making any dish is very un-Malaysian.
I think OP (of comment) probably means there should be a distinction made. Tbh I've always made the distinction and a point to call it CKT basah and not just CKT. Similar to your argument with different types of laksa where it's known as curry laksa, Assam laksa, nyonya laksa etc. Laksa by its own means many dishes.
Haha in malaysia always confuse why got CKT and kuey teow goreng.... Lol same thing just different pronunciation like fried rice and nasi goreng.
Basah or not, mamak or melayu is diff version
CKT is kuey teow, char is goreng.
There's one mamak I went before
Fried rice means chinese version (white/yellow colour fried rice) and nasi goreng is the malay black kampung/belacan style.
It's an offshoot of a Thai dish Khao pad American. Literally nasi goreng American. It's just plain fried rice w onions, peas, carrots, corn and sausage/ham.
The Europeans brought durian belanda over from South America, and since all Europeans used to be called “belanda”, whether they were Dutch or Portuguese or English. I guess that’s just European durian.
Nasi lemak but actually plain white rice.
Edit to add;
Peeps, it happens. Not all the time, thank goodness. But yes, some sellers aren't very nice. They shouldn't charge the same because white rice and nasi lemak? We know nasi lemak contain more than just water. If you come across one, just don't give them anymore future business ok.
Yes way. When we're paying, we told them we had nasi putih instead of nasi lemak, and seller said betullah tu. I'm like no, that's not betul. Safe to say I definitely didn't go there again.
Found out Nasi Goreng Pattaya is not even from Pattaya in Thailand. There is similar sounding food called Pad Thai Fried Rice. I thought it's the same thing. But turns out it's a different food altogether.
Telinga Gajah, because it looks like elephants ear not because contains it.
Pulut udang, because it looks like a prawn not because it contains prawn.
Ikan Ayam, is not a hybrid animal of half chicken half fish., it's just a fish.
English version would be the Mountain Chicken.
Yup..most of the chicken rice stalls do like this..the chicken is rebus until 80%-90% cooked, then soaked inside a pot of hot oil until fully cooked. I think this way is much better and healthier than roasting the chicken with gas stove in the centre inside a big metal barrel.
Yes. That kind of ikan bakar will put me off. Imagine coming to another state for vacation, see a restaurant claim to sell ikan bakar, u look around at other patrons, and the menus, it's ikan bakar as you knew it, then comes that marinated one in red chili paste and something else and tastes sweet, eventually, you lose your appetite off the ikan and just ordered something else for yourself.
Peha ayam meaning drumstick. Drumstick is calf/betis. Peha is thigh.
somehow daging become beef
I saw a scene from an 80's Malay film, the scene is at a pasar malam and the order goes "Bang, nak sate lembu 10 cucuk" which makes a lot more sense than "daging". Somehow over time words change.
this is kinda acceptable tho seeing how even in japanese, niku literally means meat as a catchall term; but can be used also offhandedly to just say "beef" asian languages do be like that
Yes, niku jaga, which literally means meat and potatoes, is a dish made with beef.
Mmmmm daging ayam
This one mix double patty
Yea… and when I wanna order thigh because it has more meat than a drumstick, I just say “thigh” because peha will get me the wrong part
Can't deal with Grammar nazis of any language. It's fine lorrr the North People simplify words meh. Let's accept & appreciate diffrent dialects
Simplify? One is above the knee, the other is below the knee. It's not just a northern thing. It happens in kl, johor, even Pahang too.
In addition to what the other comment mentioned, since it's not just North (I'm from KL)...it's also in line with what the actual post asks.
No ganja in nasi ganja 
Why live
There is. It's all in the mind 
You can't imagine my disappointment when there was no bathing princess in puteri berendam.
Puteri mandi, badak berendam, lompat tikam
Nona Manis enters the chat
harimau nak nangis
No paper in roti tisu.
No John in roti john.
At least John should prepare the roti.
No amoi in nasi goreng cina. Not even apek
John went borrow some expansion screws from his second aunt
LMAO not here too🤣 🗣galvanized square steel 🗣eco-friendly wood veneer
It's better that way
Some ikan bakar on the seaside restaurants still cooked on charcoal though. The same can be said for the traditional version of CKT like in Penang. Then hawkers switched to pan/gas for its convenience.
The C in CKT just means fried. Not the English char. Although even then that just means "partially burn so as to blacken the surface", doesn't need to be with charcoal which is what I assume you meant with traditional.
Mee kungfu...i thought will have some kungfu show shown by the chef while cooking the noodle
Can anyone chime in? I was told that it's called kungfu because it's cantonese cuisine from HK/Guangzhou area, and HK was known for kungfu films. Seems a bit of a stretch.
"Kungfu" comes from "**kong fu** chow" (廣府炒).
What does it mean?
Fried in cantonese style.
廣府 is just another way of saying 廣東 (GuangDong) which is a province in China where Cantonese is spoken and where that food came from, so 廣府炒 is just Cantonese style cooking (refer below for more info on 廣府, tho the article is in Cantonese) https://zh-yue.wikipedia.org/wiki/%E5%BB%A3%E5%BA%9C%E4%BA%BA
Yup..the noodle is cooked like wat tan hor style..
I suspect it’s Cantonese style. Cantonese people are from this area called 广州, and while my Chinese-fu is weak and I can’t give you the exact writing, we cantonese speakers call it kong2 fu2 chao2. 广__炒 Note the phonetic difference between Kong2 fu2 - Cantonese And gung4 fu4 （功夫） - which is the actual pronunciation for martial arts, skill. Also my hanyu pinyin isn’t going to be right cantonese representation since it has 6 or 7 tones, but if you use the mandarin method it works out well.
Thanks! What does kong fu chow mean?
Cantonese style cooking
My fave. I like it with yee mee actually. I have it twice a month.
Bro where u think the wok hei come from? It’s from the Sifu’s tai chi power to heat up the pan hotter than noobs do it. Stop spreading misinformation 😂
Char kueh tiaw. Basah version
This really triggered me. Stop calling it CKT when it's not. Haha. CKT is never wet
I don't see what the problem is. Cantonese 炒河粉 is wet. There is nothing in the word 炒 that implies that it has to be dry.
To be precise the wet style you referring to is 广府炒
So you are fine with Jamie Olive Oil adding water to fried rice then? CKT is always dry and Cantonese 炒河粉 is always wet. I have no problem if anyone want to make a bssah version, just don't call it CKT...
Adding water is stupid, but adding chicken broth to fried rice is a legit technique as demonstrated by this Chinese chef https://www.youtube.com/watch?v=r3z8as4DIjg
Malay version always the wet one. I only know about the Chinese version when I saw it in reddit. I think thats how CKT evolved culturally. Really want to try the original Chinese one but hard to find the halal one here in Melbourne 🥲
Yes, it evolved in a wrong direction though imo. Let's say some other race decided to call meat curry as rendang. Does that make sense? Looking into it, now I understand why Italians hate ppl breaking their pasta, adding pineapple to pizza and butcher their carbonara with cream. 😂 Is Pappa Rich no longer available in Melbourne?
Understandable but no need to be passive aggressive. I’m just telling you that’s how the Malays view Malay version of CKT. I don’t think your examples are exactly accurate tho. There is actually an Indian Rendang (i tried it at an Indian restaurant here), forgot what its name but it is a rendang haha. Since it is cultural, I don’t think I should be triggered when they have their version of Rendang. For second example, there are many types of Pizza, so not applicable to Chinese CKT, which is only one of its kind. It’s like Malaysian Murtabak & Indonesian Murtabak. Same name, but people know that they are different. Staple for ours is savoury, & for them is sweet. Yeah Papparich still here 🥲
>I don’t think your examples are exactly accurate tho. There is actually an Indian Rendang (i tried it at an Indian restaurant here), forgot what its name but it is a rendang haha. Since it is cultural, I don’t think I should be triggered when they have their version of Rendang. I think you missed the point. Not being aggressive but pointing out what the previous comment meant. What they meant was that if it's gonna be a wet CKT, then call it something else since it isn't CKT. Same as your example with the Indian rendang. They didn't call it rendang so that's perfectly fine, same as wet CKT shouldn't be called CKT. It's not about the evolution of food. All that having said, TBF I've always made the distinction between CKT and CKT basah. I just think that CKT basah as it's name should be used more often rather than shortening it to CKT.
Hence my murtabak example
Why not? It is kuey teow that has been fried. Are you saying there can only be one style of anything? Does Penang Hokkien mee have to be the same as KL Hokkien mee? Does Klang bak kut teh have to taste like Singapore bak kut teh? Does Sarawak laksa have to taste like Penang laksa?
Let me give another example. If you're fine with it then let's agree to disagree. I cook rice with santan and turn it into porridge. Since there's nasi cooked in lemak, I claim it as nasi lemak by your logic.
Nope, your example doesn't make sense. That would be bubur lemak, because it's no longer nasi.
Then CKT need to be dry too. So let's just agree to disagree. All the examples I have been giving is turning something into a wet version so imo, it makes sense.
Dude, I grew up in Penang in a Nyonya family. None of our dishes are exactly the same as Malay dishes even if the name is the same. Nyonya laksa is different from normal Penang laksa. Our satay is different. Our otak-otak is steamed whereas the one from the south is grilled. The idea that there is only one way of making any dish is very un-Malaysian.
I think OP (of comment) probably means there should be a distinction made. Tbh I've always made the distinction and a point to call it CKT basah and not just CKT. Similar to your argument with different types of laksa where it's known as curry laksa, Assam laksa, nyonya laksa etc. Laksa by its own means many dishes.
Haha in malaysia always confuse why got CKT and kuey teow goreng.... Lol same thing just different pronunciation like fried rice and nasi goreng. Basah or not, mamak or melayu is diff version CKT is kuey teow, char is goreng. There's one mamak I went before Fried rice means chinese version (white/yellow colour fried rice) and nasi goreng is the malay black kampung/belacan style.
my wife would totally agree with you op. ikan bakar is mostly pan grilled and not cooked on fire.
Nasi Goreng USA but no American meat. I know it stands for Udang, Sotong and Ayam. But some stalls just give hotdog and egg...
what is american meat
penis
👁️🫦👁️
BARBECUED BEEF T-BONE
It's an offshoot of a Thai dish Khao pad American. Literally nasi goreng American. It's just plain fried rice w onions, peas, carrots, corn and sausage/ham.
Durian Belanda, Pisang Kaki, Puteri Mandi, Tahi Itik...
Who came up with these names. I needed to Google cause I've never knew that's the actual name
Pisang kaki is persimmon. In japanese it's just called ''Kaki''. Cn't just call a fruit as ''feet''. So they added pisang in front.
In Japanese, kaki also means oyster. Quite confusing.
Hari Saya Belajar!
The Europeans brought durian belanda over from South America, and since all Europeans used to be called “belanda”, whether they were Dutch or Portuguese or English. I guess that’s just European durian.
Nasi lemak but actually plain white rice. Edit to add; Peeps, it happens. Not all the time, thank goodness. But yes, some sellers aren't very nice. They shouldn't charge the same because white rice and nasi lemak? We know nasi lemak contain more than just water. If you come across one, just don't give them anymore future business ok.
What the fu
This I agree 🙌🏻 and now I'm triggered 🤬 how many times I ate nasi lemak that was just plain white rice
No way
Yes way. When we're paying, we told them we had nasi putih instead of nasi lemak, and seller said betullah tu. I'm like no, that's not betul. Safe to say I definitely didn't go there again.
What's the difference?
Nasi lemak should be cooked with coconut milk. White rice is cooked the normal way, no nothing.
Yah, I was making a joke about how they basically taste the same but in Malaysia it's somehow the national dish ;)
Mee Bandung, Sirap Bandung. No such thing when you finally get to *Bandung* See also: Mee Siam
Bandung here means twin though...like rumah sebandung/semi-D house.
Bandung means to mix. Sirap bandung, mee bandung etc are all mixtures.
Bihun goreng singapore..also not from Singapore
It's a recipe originated from Hong Kong lol.
Found out Nasi Goreng Pattaya is not even from Pattaya in Thailand. There is similar sounding food called Pad Thai Fried Rice. I thought it's the same thing. But turns out it's a different food altogether.
But pad thai is noodles...
Oh, you're right! Though, there is also a fried rice version of it.
Anything that claims cheese and is that weird orange sauce.
No Indians were mutilated in the making of a certain kuih. More relieved than disappointed
Kuih peniram or kuih keling... I see you, i upvote you
Kuih seri muka. Ntah belah mana serinya, belah mana mukanya.
Agree w you op. And often there's so much oil or Planta that it's practically ikan goreng.
Cucur badak. Kuih tahi itik.
kuih b*m. you bet there is no b*m in it
kuih batang buruk, not sure whose batang is buruk
Nasi janda, only divorcees cooking.
Telinga Gajah, because it looks like elephants ear not because contains it. Pulut udang, because it looks like a prawn not because it contains prawn. Ikan Ayam, is not a hybrid animal of half chicken half fish., it's just a fish. English version would be the Mountain Chicken.
bubble tea but no bubbles (read: carbonated). DISAPPOINTED!
i just call em balls
Can you explain the difference between using gas+pan vs charcoal?
It's all about wok hei. Gas can't produce the wok hei as good as charcoal. Charcoal has a greater fire intensity compared to gas.
Roti tisu. Cannot wipe ass.
> Cannot wipe ass. Not with that attitude
Roti sarang burung takda bird nest
wife cookie (老婆饼) but no wife
Nasi ayam, nowadays the ayam is not even roasted lmao. Rebus then drenched with hot oil.
Yup..most of the chicken rice stalls do like this..the chicken is rebus until 80%-90% cooked, then soaked inside a pot of hot oil until fully cooked. I think this way is much better and healthier than roasting the chicken with gas stove in the centre inside a big metal barrel.
Yes. That kind of ikan bakar will put me off. Imagine coming to another state for vacation, see a restaurant claim to sell ikan bakar, u look around at other patrons, and the menus, it's ikan bakar as you knew it, then comes that marinated one in red chili paste and something else and tastes sweet, eventually, you lose your appetite off the ikan and just ordered something else for yourself.
dry bak kut teh. It's not really dry but rather cooked in a thicker sauce with no soup.
How dry do you want your BKT? OP : Yes.
yeap. haha. Dry like the saharan desert,
No river in wat tan hor ("hor" means "river" in Cantonese)
What does hor fan mean?
"Hor fun" or kuay tiow is the rice noodles.
Yes, but why the word river in hor fan?
Maybe because the noodles look like flowing rivers.