Brother C's Penang Char Kuay Teow
PS : Sorry, in my hurry to eat I adjusted my camera badly and the photos all turned out blur. But trust me, it was yummy...
I had another lunch date with Brother C and CL today. He made me a (2, actually) delicious plate of Penang Char Kuay Teow. I brought along the Lap cheong (Chinese Sausage), a Tarte Tatin and my good appetite and he came up with the rest. I think the only thing missing were the bloody (not a swear word, by the way) cockles.
Boy was this good. And he was really generous with the prawns. I also learnt another thing today - that in Penang they do the Char Kuay Teow with just the dark soy sauce. In Singapore, Char Kuay Teow usually contains sweet soy sauce as well. I enjoy both versions though I must admit that the Singapore version can be very gelak if you eat too much of it.
He has quite a bit of style when frying his noodles. One thing I enjoy very much about cooking with others is that we always learn something new. The last time I learnt a new way to - slice cucumbers. And chop up a chicken.
I'm really sorry they have to leave soon. Even though this time round I didn't spend time in that Osim massage chair. So don't ever say I'm only interested in their chair. OK, maybe in the Char Kuay Teow.
PS : Sorry, in my hurry to eat I adjusted my camera badly and the photos all turned out blur. But trust me, it was yummy...
4 commentaires:
Anything home-cooked and made with love is yummy. :D
You said it, D!
And ditto for your home-made kaya :-)
That does look good! And as D so aptly puts it, anything home-cooked and made with love is yummy.
J, I haven't forgotten your yummy kueh lapis made with love either :-).
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