Thursday, December 8, 2011

Kampua mee

The noodles ,
thicker and smoother than
normal Hong Kong-style won ton noodles,
were chewy and springy and cooked to perfection

 I  noticed the fried shallots are very good
– fried just right so you get that sweet onion flavor
without a bitter burnt aftertaste

Thin slices of lean roast pork complete the garnish

 The chili sauce is viscous and sweet,

with a bit of vinegary tartness and a light chili bite

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