Monday, December 7 - We have a few recipe books from Malaysia, and we’ve been fairly successful with the dishes we’ve tried from them, but one dish that has eluded us is a fried noodle dish called Char Kway Teow. And even the sole Ottawa-based Malaysian restaurant – Chahaya Malaysia - doesn’t begin to do the dish justice.
But it’s a favourite dish for both of us – and actually one of Junkii’s comfort foods – so we can’t very well give up trying now, can we?
Well, we lucked out a bit because Junkii’s Auntie actually runs a stall at a restaurant – restaurants are commonly set up with several vendors (hawkers) each promoting their best dishes – and she agreed to teach us how to make the sauce and show us how to fry the ingredients up together.
She explained how to make the sauce that we need in order to bring the flavours all together. Still, the measurements for each ingredient aren’t written in stone, so it’s gonna take a little trial and error yet to get a flavour that tastes like home. But at least we’re a helluva lot closer to a final product than we were before our lesson!
No comments:
Post a Comment