Robert's Chow Kuey Teow, Restoran Say Huat, Section 17, PJ

More bits from Section 17, as that is where I grew up and stay, everytime I visil Malaysia. This one is supposed to be "famous" and he actually has a newspaper cutting reviewing his ckt pinned to the side of his stall. Just a quick blog this week as I am back into my busy routine now.




Located in Restoran Say Huat, this has been around for a few years now and I have always bought from him everytime I visited. This particular meal was actually tar-pau'ed as I find that restaurant really hot and stuffy to eat in, hence maybe the noodles may look abit limp in the picture. As for the ckt, I think this is probably the best in Section 17. Not exactly exceptional within Klang Valley and I wouldn't exactly recommend anyone to drive miles just to savour it. However, if you are in the area, it is definitely worth trying. Has all the essential ingredients, including a few large prawns and chinese sausage slices, which you would not find at any food court in the shopping malls.

Mango Pandan Sago Pudding

Thanks to Daphne's recipe here, I have managed to embellish this to give it a unique pandan (screwpine) flavour.

Unfortunately, I have not used the best quality coconut milk here, but next time, I will make sure I get something better tasting.


The method is the same as Daphne's apart from me adding a blade of pandan leaf in the coconut milk, and also a drop of green pandan food flavouring. The result is a rich and satisfying dessert!



On a slightly different note, anyone recognise this Chow Kuey Teow seller from Penang? He was featured in a travel programme (Food Planet) in the UK. He has a manual hand operated fan underneath his wok, which I have never seen before. I just thought that his CKT must have been something special to be chosen for this programme, among the many excellent Penang CKT sellers on the island. How do you rate his CKT?

Chow Kuey Teow

With most raw ingredients widely available locally, I make this dish quite frequently. However, it of course cannot compare with what you get in Malaysia, even the very worst ones :-(( . However, I believe I have theoretically worked out exactly how it can be done perfectly, but unfortunatley, circumstances does not permit it in the UK.

The things I lack:
- a cooker hot enough to achieve "wok hei"

- the right kind of ho fun noodles. Quality CKT requires thin, yet firm, fresh ho fun. The two fresh varieties available in Manchester are quite thick.- blood clams or "see hum"

- chinese chives. You can buy this in Manchester, but seems a waste to buy a 100g bunch just for a small dish of CKT.

The things that I can do, but don't:
- use lard. I usually have none available and making crispy pork fat bits are unhealthy.

- use chilli - because my family does not like it spicy.

- I don't use a wok, but a non-stick flat pan so as to not use too much oil. The raw ho fun itself is already very oily.

- Use of chopped preserved veg in the browning process. I'm afraid I don't know what veg it is they use, although I am sure it is available in Chinatown!

Here is the ho fun. It is bought folded up in a pack, like the cheong fun below, made by the same manufacturer. I immerse it in hot water to loosen and soften it.


The ingredients are garlic, squid, chinese sausage, prawns, fish cake and beansprouts (not pictured).


The sauces are sweet soy (blended with a little bit of the sauces pictured below .. only a LITTLE BIT!) and light soy.


And in the pan, only a tiny bit of vegetable oil to brown the garlic before putting in the noodles.

And the final product!