Koay Teow Thng with fish ball, fish cake, chicken, bean sprout and shredded lettuce. Garnished with fried garlic.
Barley in rock sugar syrup with quail egg, bean curd and ginkgo nuts.On cold winter days such as these one yearns for a hot piping soupy meal. Well, what better than the perennial Penang favourite Koay Teow Thng. As if the soup wasn't enough we had barley soup for dessert.
2 comments:
Ya, thats what we need for our cold and cough though Michelle and Audrey thinks the koay teow thng is pretty blend compared to Hokkien mee.
Thanks Chef
B
Unless you have the chicken blood jelly with it,somehow it does not taste right. I remember going for koay teow thng with one of my girlfriends near her place on a regular basis until one day my brother decided to take over.Guess he could afford to pay for the bigger bowl.
Ah Loo
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