Nice and fattening typical Malaysian dish.
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I think, noodles, hofan/koayteow have to be in the wok prior to any other ingredients added , as to make a state of slight 'chaota' or 'burning' for the noodles. Video #1 seems better in the sense of taste and sequence.
Prawns with outer skins form some kind of a protective layers, and the fresh tastes better because of the freshness and 'juice' being locked inside it.
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Video #2 and #3 is the fast roadside version. But video #3, the elderly Chinese hawker has certain authentic maneuver skills to cook CKT with wok and charcoal frame, unique.
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