I bought some of this from a tit bit stall in Chiangmai, Thailand and I think I’ve figured out how to make it. Here goes:
First, fry some garlic and shallot slices in oil.
Next, kaffir lime leaves.
Peanuts and a dash of salt.
And here’s the finished product. Tastes pretty good, but I think my peanuts are not fresh enough. Gotta get better peanuts next time.
With a bit of wine, everything gets taken care of.
This is hot and sour soup.
This is hot and sour soup and some of you may like it for reasons other than instructional.
Compare the three videos. The cooking methods differ so much that you might think that they are cooking totally different dishes. Singaporeans may be disappointed, but but cooking is really an art. There should not be any hard and fast rules nor fixed sequences. This is also hot and sour soup.
Nevertheless, I believe in frying to extract flavours and would prefer to cook the same way that our Hongkong auntie does even though I don’t eat pork. Watch this page.
I’ve done char kway teow many times, but this is the first time I’m shooting a video of it. Yep, one hand camera, one hand fry. It was challenging, but the char kway teow turned out all right. Somebody mentioned mai hum. No, it’s not mai hum. It’s bo hum.