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2013-08-19
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Char Mee SuaOne would never be at loss thinking what to eat when you are in the land of Penang Island. Don’t belittle this normal market for you would be surprised to see throngs of people would be around for the food since early in the morning. As I just gotten back from Hatyai, before the next trip back to KL, suddenly there is a crave for fried food here and thus, a plate of fried vermicelli sounds good too It is fragrantly fried up with full of ‘wok hei’. The vermicelli is very springy, alo
One would never be at loss thinking what to eat when you are in the land of Penang Island. Don’t belittle this normal market for you would be surprised to see throngs of people would be around for the food since early in the morning. As I just gotten back from Hatyai, before the next trip back to KL, suddenly there is a crave for fried food here and thus, a plate of fried vermicelli sounds good too It is fragrantly fried up with full of ‘wok hei’. The vermicelli is very springy, along with juicy prawns that comes with slight peppery taste. I guess it has the similar way of cooking the Char Koey Teow too, except that this is in the form of slimmer noodles. Now that it opens up one eyes that mee sua is not only taken when someone is under the weather but can be a great dish with some creative ideas
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