Char Kway Teow - Singapore
Char Kway Teow With Blood Cockles, at Mei Ling Street Market & Food Centre. The high fat content is well-known of this dish. My generation is known to eat this moderately so many health-conscious people tend to avoid it. The main ingredient that is the 'pork lard' creates this amazing taste when the high wok heat after frying 炒 makes it so good! Said it in my Laksa post before, blood cockles are seldom found, but this stall still serve it. This small portion is for S$5.
The term "char kway teow" is a transliteration of the Chinese characters 炒粿條 (in simplified Chinese 炒粿条).
The term "char kway teow" is a transliteration of the Chinese characters 炒粿條 (in simplified Chinese 炒粿条).
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