It is made from flat rice noodles. The dish is commonly
stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly
with other ingredients. Char kway teow is traditionally stir-fried in pork fat,
with crisp croutons of pork lard, and commonly served on a piece of banana leaf
on a plate. A special plate comes with 4-5 large prawns and a few pieces of
mantis prawns. The kuay teow boasts a good dose of wok hei, and the duck egg
and mantis prawn impart a rich, creamy flavour to the noodles.
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