American turned Malaysian here in Klang the home of real bak kut teh, we want start another Malaysia vs Singapore food war here, or should I say yet 😁. Winner will be as clear as the broth down there lah.
This is pretty local. So, unless you're in Singapore/Malaysia region, it may not be easy to come back. The recipe while does not require lots of ingredients do involve some elaborate process. The details is in getting the stock/gravy to the taste to fried the noodle. Here is one variation of the recipe for you to have a look and see if it's worth the trouble. https://www.theburningkitchen.com/fried-hokkien-prawn-mee/
蝦不太看見
但大大件豬油（？！）就看到
哪是五花腩肉吧😂
應該叫福建五花腩肉麵😂
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有时候只叫做福建面。虾是越来越少。
其實蝦對於福建面是不是必要🤔
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不行。那汤底用来炒面的是用虾（虾头最重要）煮的。
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好喜欢吃砂锅面，特别好吃
也要看那调味不过砂锅里的热乎乎大多好吃。
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American turned Malaysian here in Klang the home of real bak kut teh, we want start another Malaysia vs Singapore food war here, or should I say yet 😁. Winner will be as clear as the broth down there lah.
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Winners are those who end up having the good food to eat. :-)
Yea, so Malaysians hahaha
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I don't understand, this is a challenge or something
I've included the rules in my post.
$10 US?
No. SGD.😃
@ ace108 this looks very delicious dear friend.
thank you very much for teaching us
I wish you a great day
You're welcome. I think the heat kept by the pot sort of makes it continue to taste great.
Thanks for coming by. Have a nice day.
I never had it, but it sure looks good!
This is pretty local. So, unless you're in Singapore/Malaysia region, it may not be easy to come back. The recipe while does not require lots of ingredients do involve some elaborate process. The details is in getting the stock/gravy to the taste to fried the noodle. Here is one variation of the recipe for you to have a look and see if it's worth the trouble.
https://www.theburningkitchen.com/fried-hokkien-prawn-mee/