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Located beside my childhood bak chor mee, served one of the dedicated Kueh stall. Few years back, the owners wanted to outsource the stuffing to save labour cost but the quality wasn't up to standard and tasted "machinery". .
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So the uncle had to stand infront of a big wok slowly fried the stuffing for hours while the aunties prepared the skin. .
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Notice the red ring around the dark soy sauce. The owner added chilli oil into their sauce to spice up the flavors. Every single step was calculated to achieve this outstanding Kueh. .
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http://www.jiaknonstop.com/hawker/hong-shan-ang-ku-kueh