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2012-12-01
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I personally like this Penang style Kway Teow in comparison to the local Char Kway Teow that is fried with dark soy sauce and cockles. Admittedly, it is not very 'authentic' given that it is not as flavourful, however what I like about this plate of Kway Teow is the generous portion of ingredients. Some of the hawkers I have observed before tend to fry the beansprouts a tad too early, making the beansprouts overcooked and soggy when it was served on the plate. For this particular stall, the bean
I personally like this Penang style Kway Teow in comparison to the local Char Kway Teow that is fried with dark soy sauce and cockles. Admittedly, it is not very 'authentic' given that it is not as flavourful, however what I like about this plate of Kway Teow is the generous portion of ingredients. Some of the hawkers I have observed before tend to fry the beansprouts a tad too early, making the beansprouts overcooked and soggy when it was served on the plate. For this particular stall, the beansprouts was added right towards the end hence when eaten, they were more crunchy and have an added flavour on the food. We ordered the $3 kway teow and the serving was quite sufficient to be shared among the four of us and even though we did not add the chilli, I felt that the kway teow was good enough. Definitely a must try for those who would like to try a different style of kway teow!
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