Tip 1 : Sourced from Johor Kaki
三樓亁米粉@ Restoran Ah Kaw 亚九 in Taman Pelangi ： 非吃不可 ！
Unlike ordinary
fried bee hoon which is only stir fried, San Lou bee hoon 三楼炒米粉 is
pressed on a hot searing wok in the final stage of its preparation. This
technique caramelises and slightly chars the bee hoon on the outside
while remaining tender and juicy on the inside. It is a uniquely
delicious taste experience when done wel
The
soft bee hoon is saturated with flavourful seafood stock. The bee hoon
is garnished with eggs, peeled shrimps, fish cake slices, chye sim
(leafy green vegetable) and slices of pork.
Personally, I feel Ah Kaw's version uses more oil than others. This seemed to appeal to many customers as evidenced by the lunch crowd though I personally prefer less oil.
Restoran Ah Kaw 亚九 touts itself as the inventor of Johor's iconic San Lou bee hoon 三楼炒米粉.
I
need to mention the excellent sambal balacan chili provided with the
fried bee hoon. The sauce is spicy, hot and slightly sour from the fresh
lime juices squeezed into it. Goes very well with the bee hoon
No comments:
Post a Comment