Friday, 21 November 2014

Classic Georgetown - Charcoal Fired Wok Stirred Char Koay Teow

Notice the charcoal used to fire the wok.


Patiently waiting along Siam Road



This elderly gentlemen has been doing his wok based trade for as long as forty years.




The classic char okay trow - garnished with prawns, bean sprouts, shallots, cut sausages and chill.




All photos on this post are credited to Ms Au Yong Kit Fong.

at
Labels: ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)

The Stars From The Universe Are Watching

  April and May 2025 can be emerging as a a transitionary time, when the stars of the Universe are looking at the choices of many groups of ...

  • What I Do Not Miss
     What things I do not miss, not being a customer of the two largest Australian supermarket chains. 1.  Over priced and shrink size inflated ...
  • As Autumn Arrives
      As autumn supposedly has arrived in the southern parts of Australia,  flora is decelarating growth from their summer speeds.  I say "...
  • Penang Char Koay Teow - Fallacies, Mislabels and Essentials
    Sydney can be lovely, but I do miss authentic Penang Char Koay Teow , which I must emphasise is a Hokkien or Fujian or Chiuzhou  str...