To the Aussie guy who stormed off from my Orange Grove Market stall some 20 years ago when he didn't like the look of my CKT and accused me of lying about there being different variations on the dish, who insisted he was an expert on Malaysian food because he had been based in Bangkok for 20 years (I replied that last I checked Bangkok wasn't in Malaysia - yes, I'm a troll). photo from @thestaronline via shaukaniabbas

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2024-10-09 23:44

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Jackie M
jackiemsydney

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發文後	用戶	內容
7 小時內	寧 wenning	I regret reading that because I now crave some ckt
15 小時內	Pie pei_draws	Maybe mistaken pad Thai for CKT… 🤣
一天內	Harold Chia haroldchia	There is three variations. 1. Penang char kway teow.. this is the one you normally see and the one everyone refers to. 2. KL char kway teow. It's extinct now thanks to the popularity of Penang variation. Taste very similar sure to the same ingredients and technique to cook, but it's more reddish than blackish due to the chilli paste they use and less black thick soya sauce. Can still be found 30 years ago in KL but nowadays can't find it any more. 3. Cantonese char kway teow.. aka wah Dan hor