#charkoayteow #malaysianfood #homecooking #美食 #asianfood
My mum shows me her amazing recipe and techniques for cooking the best Char Kway Teow 炒粿条.
INGREDIENT LIST
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1 Pack (450g-500g) Kway Teow
2 teaspoon Dark Soya Sauce
3 teaspoon Light Soya Sauce
2 teaspoon Sweet Soya sauce/ brown sugar/white sugar
Salt
1 teaspoon chicken powder
Prawns
2 cloves Minced Garlic
2 eggs,
Choy Sum
Bean sprouts
1 Lap Cheong (Chinese Sausage)
Fish Cake
Pork Lard
Pork Crackling
Chili Paste
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Auntie Ah Choon is a self taught chef who for about 20+ years ran a successful Economy Rice Restaurant, Restoran Jia Ling in Skudai, Johor. With no real formal training in the culinary arts, everything she knows about cooking comes from a life time of pure experience, observation and self improvement. She has spent time a great portion of her life cooking in both Singapore and Johor Bahru, Malaysia. Ask any of her former customers, they'll happily testify just how amazing her food is and how efficient she is when it comes to being in the kitchen.
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妈妈教我她煮 炒粿条 的秘诀和技巧！
食谱
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1 包 (450g-500g) 粿条
2 茶匙 老抽
3 茶匙 生抽
2 茶匙 甜酱/ 红糖/白糖
盐
1 茶匙 鸡精粉
虾
蒜末 （两粒蒜）
鸡蛋 两粒,
菜心
豆芽
1 腊肠
鱼饼
猪油
猪油渣
辣椒酱
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阿春阿姨是一位自学成才的厨师，经营着一家成功的经济饭餐厅约 20 多年 （家麟餐馆）。由于没有接受过真正的烹饪艺术培训，她对烹饪的了解都来自一生的经验、观察和自我提升。她这一生中的大部分时间都在新马两地煮饭。要是询问她以前的任何顾客，他们会很高兴地说她的食物有多棒，及她在厨房里的效率有多高。
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