Char Kueh (Fried Turnip Cake)
Did the title of this post catch your attention? If so, I am almost certain that like me, you are missing this childhood favorite and was trying to find a recipe to satisfy your cravings.
Well, fear not! I’ve done the recipe testing for you. The version of Char Kueh I am making is the Kuching styled version. I find that it is more solid and chewy in comparison to the ones you find in Singapore or Penang. We also don’t include spring onions or beansprouts when frying it. Most of the recipes I found was more closely aligned to this style. So, whats a Kuchingnite who is overseas supposed to do? Make my own of course!
. I don’t think it is quite appropriate so I have refrained myself from doing so. On the up-side, Nelson is back to it’s sunny warm days so I have started walking/biking to work again. This of course means that Spring is definitely here again. Ah, the birds are chirping, Sakura trees are blossoming and mooncakes start to appear in the Chinese shops signifying that 