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2011-12-05
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I've never really been a fan of siew yoke, particularly because of the thick layer of rubbery fat, and the dry meat; but Kuala Lipis noodles have converted me. The siew yoke is made ribeye instead of belly meat, and has much better marbling. This makes the meat tender and flavourful. The naturally sweet-salty flavours of the pork are very distinct in their siew yoke, and the crackly crispy skin further makes the experience unforgettable.I find that the noodles go great with the siew yoke, but i
I've never really been a fan of siew yoke, particularly because of the thick layer of rubbery fat, and the dry meat; but Kuala Lipis noodles have converted me. The siew yoke is made ribeye instead of belly meat, and has much better marbling. This makes the meat tender and flavourful. The naturally sweet-salty flavours of the pork are very distinct in their siew yoke, and the crackly crispy skin further makes the experience unforgettable.
I find that the noodles go great with the siew yoke, but it's even better with char siew, as it balances out the flavours very well.
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