Look, isn't this fried kway teow beautiful? It looks dry but when I chewed on a tasty mouthful, it was tender and moist. It had just the right amount of oil - the oil cling to the kway teow and didn't get left at the bottom of the plate. The taugeh (bean sprouts) were fat, just like the plump see hum (fresh cockles) and shrimps.
And, this was not some staged studio shot.
It was the actual RM4 plate of fried kway teow delivered to my table on a busy Friday morning with a convivial, breakfast crowd that was flowing through fast and steady.
|The enticing aroma of fried kway teow fills the air at the kopitiam|