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!