to share the culinary skills of the different cultures of my country to the world
Sunday, July 25, 2010
Char KwayTeow
I like my Char Kway Teow (stir-fried flat rice noodle) to have lots of crunchy beansprout, kow choy (chives) with extra fresh succulent prawns, no chillies, no cockles, less oil, a dash of pepper and a hot teapot of Pu'er tea to wash it down !
You know bro,i still prefer Char Koay Teow minus the egg, i guess it is because i reckon the eggs just overpower the taste of the real taste of char koay teow.
I ate it at a stall in a corner coffee shop at SS3/59E behind the Taman Bahagia LRT station-the old lady have retired and the stall is now taken over by a husband and wife team. As for the price of Rm6/ it is because it was big portion with extra 8 shrimps
Rm6/
where? Home fried? The taugeh looked delicious
ReplyDeleteWhy got RM6 one? Self-cooked or bought?
ReplyDeleteI like chillies, though ... LOTS of it.
it seems like home cooked.. but RM6?? Your wife charged you for the dish?? LOL
ReplyDeleteWow that looks super delicious! I love lots of beansprouts too. And those sprouts look really nice!!
ReplyDeleteYou know bro,i still prefer Char Koay Teow minus the egg, i guess it is because i reckon the eggs just overpower the taste of the real taste of char koay teow.
ReplyDeleteThat looks really healthy and delicious! I'd like to try that, but with chilli! : )
ReplyDeleteOne of my favorite food on earth! :)
ReplyDeleteI ate it at a stall in a corner coffee shop at SS3/59E behind the Taman Bahagia LRT station-the old lady have retired and the stall is now taken over by a husband and wife team. As for the price of Rm6/ it is because it was big portion with extra 8 shrimps
ReplyDeleteThanks for the info! I will definitely go try one day. I just came back from Penang. I had a memorable CKT there :-D yum yum...
ReplyDelete