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  1. My Char Kway Kak made with homemade luxe dried scallop Lor Bak Goh looks orange thanks to the intense colour of my free range egg yolks.

    Breaking with tradition I added slivers of dry aged Greenvale Farm jumbuck (mutton), andd some Chinese duck liver sausage to the mix along with homemade sambal and pork stock, plus the usual items like bean shoots.

    Heavier than hawker style it was perhaps more of a restaurant playing of a traditional dish. But certainly a warm welcome of a meal on this cold Spring day.

    The original recipe that I based this on can be found on my Deep Dish Dreams Food Blog.


    (Taken with Instagram)

    My Char Kway Kak made with homemade luxe dried scallop Lor Bak Goh looks orange thanks to the intense colour of my free range egg yolks.

    Breaking with tradition I added slivers of dry aged Greenvale Farm jumbuck (mutton), andd some Chinese duck liver sausage to the mix along with homemade sambal and pork stock, plus the usual items like bean shoots.

    Heavier than hawker style it was perhaps more of a restaurant playing of a traditional dish. But certainly a warm welcome of a meal on this cold Spring day.

    The original recipe that I based this on can be found on my Deep Dish Dreams Food Blog.


    (Taken with Instagram)

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