So couple weeks ago, I decided to make my own chao kui tiao for dinner. Some people call it char kui tiao or chow kui tiao, or perhaps char gwai lou 炒贵刁 in chinese (As you can see here, I’m missing food in Malaysia. BIG time.)
And yes, I like cooking as much as photography. Nice combination? =p
The recipe? It was an easy one.
- A pack of 河粉 (ho fun) which you get simply grab one from an asian grocery store
- Minced garlic
- Chicken tenderloin (sliced)
- Black soy sauce
- Oyster sauce
- Bean sprout and sliced carrot
- 2 eggs
- Baby clam with chilli à it’s a tin food, and it’s optional J
- Dried chilli
4 servings.
As for how u cook it, I suggest you improvise: D
Enjoy the weekend.
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