Saturday, July 22, 2006
Back to Malaymas
You might recall an earlier post ("Chicken season continues" on June 30) where I mentioned this Malaysian restaurant in North Fitzroy. Well, I've been meaning to go back there and test the authencity of their other dishes. So tonight I tried the Char Kway Teow, and guess what? It's 96% authentic, I kid you not! With clams, 'lap cheong', just the right texture and blackness, and even that familiar 'wokky' flavour. Never mind the fact that it costs A$8.90, which is somewhere in the region of RM24. Ayuh, if I calculated everything, I'd starve! Anyway, Char Kway Teow's sorted, now if only someone could get the KL-style Hokkien Mee right...
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3 comments:
actually u can add pork lad into the clam Kway Teow in malaymas, i personally think its much better with it :) and just wondering what it actually an authentic KL - style Hokkien Mee is like in ur mind? compare to the ones in Malaymas :)
just ask Malaymas to add pork lard into the clam Kway Teow? that would be awesome. as for what makes an authentic KL-style Hokkien mee, it's kinda hard to describe. for a start, the sauce should be darker and thicker. and something that'll be hard to recreate is the "wokkiness" of the huge charcoal fire. all this affects the texture and general flavour....
yea ! that's exactly what's in my mind too, the proper Hokkien Mee should be like that, and also with pork lard. Let me see if the Chef in malaymas can do it or not Hehe coz they make quite awesome pork lard haha and also try the Hainanese Chicken Rice and Har Mee(Extra Spicy) there!! its Great too!! :D
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