| |
| | cooknengr2: Belacan Grill Visit 3 |
 | | It’s just a simple bueh Tiaw with smooth and slimy half cooked eggs, but folk, the Keuh Tiaw was rapidly cooked in the extreme hot, heavy skillet and the chef recreated the signature flavor of Hokkian Cha 福建大炒, if you are a Malaysian living abroad, you’ll share the same felling I felt. |
 | | The unique flavor and aroma of Hokkian Char is nowhere to be found except at the hawker’s stall in Malaysia. |
 | | There are so many Asian restaurants serving Keuh Tiaw/Hor Fen in the US, but Belcan Grill’s Keuh Tiaw took me home, back to the hawker stalls,open market, noisy diners speaking in the dialets we grew up with, hot and humid, sweaty, the aroma of charred flat flat rice noodle made of rice flour.... |
| www.cooknengr.com /blog2/archives/2004/12/post.html (405 words) |
|