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Fried CaiTow Kueh
- Thread starter AhMeng
- Start date
because the hawker knows that it is addictive as when you go black you won't go back (to white).
Liddat also you can twist. Nabei
Not really, I prefer it white.
Yup, once taste back, you won't go back white. Don't believe ask the ladies.
HahahahaLiddat also you can twist. Nabei
You good!
Fuck you TS ignorant bastard
Black CTK was the original
White version came later
Black use less eggs so cover back the black sauce cost
Fuck you dun start such useless threads in future
Black CTK was the original
White version came later
Black use less eggs so cover back the black sauce cost
Fuck you dun start such useless threads in future
Thanks for the compliments
I like both, depending on mood. But for black, need to fry until the black sweet sauce caramelises. Then it's crispy, damn shiokers!
The caramel taste masks the taste of the egg and lard, which defeats the purpose of eating the food.
sg versions are too mushy and soft. my favorites are the new tung kee sextra fried taro and daikon cakes.
True. But if I want to go for the taste of the egg and lard, I'd go for the white. I have even tried making this dish myself. Go supermarket and buy the carrot cake. Go home and chop the thing up. Fry in some oil (have not tried lard yet), put in eggs, prawns, sotong, fish sauce, garlic, white pepper, scallions, and soya sauce. For black, add kejap manis or thick soy sauce.
You didn put chaipoh? The one that is on the topping of chweekueh?True. But if I want to go for the taste of the egg and lard, I'd go for the white. I have even tried making this dish myself. Go supermarket and buy the carrot cake. Go home and chop the thing up. Fry in some oil (have not tried lard yet), put in eggs, prawns, sotong, fish sauce, garlic, white pepper, scallions, and soya sauce. For black, add kejap manis or thick soy sauce.
That is the taste of the food, like those days you eat ho fun, it is done a bot over fried to get the 'wok hey' ( not the shop). The smell & the taste.
in 1969 we’re so backward and poor that getting sweetness and fake sugary goodness out of chow tar kueh with thick black sauce costing only 26.9c (with egg) was a luxury. today can pay $69 for a fanciful snow mooncake with champagne truffle flavor to sextisfy sweet tooth.
Last time CTK you want egg you bring your own
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