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2012-05-06
36 瀏覽
You need not have the kway teow to be stir fried inorder to enjoy this smooth rice noodles. This version is the wet version which have that starchy thick gravy in it. The kway teow is lightly stir fry to obtain that slight fragrant from itself. There are lots of peeled roots beansprouts added in this dish which give that extra crunchyness during your every mouthful of it. The sliced fish is really fresh and no stingy smell on it. Long cut spring onions are also added to it to enhance the fla
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