Variation |
Selangor |
Penang |
Name |
福建面 |
福建面 / 虾面 |
Noodle Type |
Large yellow
noodle |
Small yellow noodle,
alternatively beehon |
Cooking method |
Stir-fry |
Soup |
Broth / Soup |
Nil. Thick black gravy |
Reddish spicy prawn
paste soup |
Side Ingredients / Toppings |
Small prawn Lean pork meat or
chicken breast meat Fish cake Pak choy or
cabbage |
Big prawn Lean pork meat Hard-boiled eggs Kangkung Bean sprouts |
Must-have ingredient |
Thick soy souce |
Prawn paste |
Ongzi believes that cooking is a basic instint, yet can be perfected through experience. One need not to be a master chef to cook. However some common-sense, simple logic and lots of love are essential to handle a stove. In kitchen, everyone is a teacher, at the same time, an apprentice.
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