Cantonese Char Siew & Penang Char Kway Teow
Breakfast in a Chinese eatery in Kuala Lumpur.
Chinese barbecue is a predominantly Cantonese style of cooking. Fillet of spiced pork is honeyed and then oven-grilled to bring out a sweet smoky fragrance.
Penang Char Kway Teow is actually wok-fried flat rice noodles with ming bean sprouts, spring onions, egg and blood clams. In Penang, unlike in Singapore where sweet soysauce (Kecap Manis) is used to stir-fry the noodle, fish sauce is used to impart a savoury twist.
Cantonese Char Siew & Penang Char Kway Teow
Breakfast in a Chinese eatery in Kuala Lumpur.
Chinese barbecue is a predominantly Cantonese style of cooking. Fillet of spiced pork is honeyed and then oven-grilled to bring out a sweet smoky fragrance.
Penang Char Kway Teow is actually wok-fried flat rice noodles with ming bean sprouts, spring onions, egg and blood clams. In Penang, unlike in Singapore where sweet soysauce (Kecap Manis) is used to stir-fry the noodle, fish sauce is used to impart a savoury twist.