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I love fried kway teow and would eat it at my favourite Malaysian restaurant in Australia. The store permanently closed and am having withdrawals of their tasty char kway teow.
Their's had an orange oil left on the plate after you ate it and had baby prawns and pork in it and was chard.
I've tried following recipes from online, and have eaten at other restaurants but theirs are all bland and have little flavour.
What is the secret to getting the flavour? If anyone is kind enough to pass to me their family recipe i will literally die of happiness.
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- 2 years ago
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