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If you’re visiting Malaysia chances are you’ll eat char koay teow. There are two version of char koay teow that are popular: the Chinese version and the Malay version. The Chinese version is cooked as a dry style noodle and is often made up of rice noodles, beansprouts, chives, prawns, lap cheong, pork lard, blood cockles and egg. The Malay version which is featured in this video is a wet style noodle dish. It’s sweeter than the Chinese version but often features similar ingredients minus the pork products as the dish is halal. Make sure you add the pickled green chillies to the dish. The tartness of the pickles adds a great dimension to the dish.

We loved our visit to Mie Cord who have been cooking Malay char koay teow since 1993. What a dish! If you cook this dish at home or know what the sauce is made up of, we’d love to know!

Where we ate:

Mie Cord
Jln Sungai Penchala
60000 Kuala Lumpur
Open daily 5:00pm to 3:00am
Closed alternate Sundays
Halal

We are in Malaysia until the end of 2017 and would love any food recommendations. Please let us know your favourite places to eat in the comments below. And if you like this video, please give it a thumbs up, share it and subscribe to our channel. Thanks so much for your support.

We hope we've inspired you to eat and explore like a traveler, not a tourist.

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We’re Thomas and Sheena, travel and food fiends. We want to help you eat and explore like a traveller, not a tourist! We started full time travel in October 2016 visiting Thailand, Vietnam, Taiwan, Philippines, Malaysia and Singapore. We’ve just been in South America and now the rest of the world awaits! There is no end in sight for our travel. If you like what we're doing we'd love you to subscribe and join the ride.


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Music by Joakim Karud http://youtube.com/joakimkarud