Wednesday, August 01, 2007

FOOCHOW CHAR-ZI PRAWN NOODLE BY CHAMPION





This was the Sunday's haul for the Sibu Benevolent Society. After which breakfast was at Champion's place, which normally opens at 11 a.m. With the exception for this Sunday, I had earlier suggested that he cooked Shrimp Noodle for us instead of eating at the usual place. Next time, the pied piper had better zipped up 'cos I bore the burnt of the tab. Luckily Champion charged at cost, which was a third of what Ming Kong (famous eatery for its big shrimp noodle in Sibu) charges, or I'd have to swim back to Kuching.








Below is the Foochow Fried-Cooked Noodle with the Big-Headed Shrimp (Tua-Thau Hăy). There's no secret to it on how it's cooked. Thus all the photos are self-explanatory. You kay-iam and kay-bee-cheng (add salt & msg) on your own (and Chinese red wine [hic!*] if you please!). I don't have to kay-kong anymore or I'll be just another low-so.






Chef Of The Day

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!

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