tag:blogger.com,1999:blog-1647782977981359400.post8439240909154608382..comments2023-10-29T16:26:30.900+08:00Comments on Nasi Lemak Lover: Teochew Vegetarian Rolls / Kwang Chian 潮州灌腸 /光煎Sonia ~ Nasi Lemak Loverhttp://www.blogger.com/profile/05419159376275343283noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-1647782977981359400.post-39653406258257716742016-03-18T16:53:42.008+08:002016-03-18T16:53:42.008+08:00this looks super good! can eat with lor mee!this looks super good! can eat with lor mee!Fern @ To Food With Lovehttps://www.blogger.com/profile/02903042438059873364noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-35953213627220070362016-03-18T16:04:25.788+08:002016-03-18T16:04:25.788+08:00Thank you for the prompt reply. I will search for ...Thank you for the prompt reply. I will search for the beancurd sheet in the Chinese supermarket .Browniehttps://www.blogger.com/profile/07125572914270726157noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-87561174973749893962016-03-18T08:47:12.040+08:002016-03-18T08:47:12.040+08:00Silik, no I didn't strain water from yambean. ...Silik, no I didn't strain water from yambean. The beancurd skin is the special dried beancurd skin for making Ngor Hiong, usually in big sheet .Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-33175897978448158172016-03-18T07:36:27.165+08:002016-03-18T07:36:27.165+08:00Thanks again for the wonderful recipe . My sister ...Thanks again for the wonderful recipe . My sister made them every Chinese New Year but I never try to make it. I will with your recipe with the precise measurement .do you strain the bean thread to get rid of the water ? What is Ngor Hiong kind of bean curd in Chinese ?are they the fresh one ?Browniehttps://www.blogger.com/profile/07125572914270726157noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-62690534919896731222016-03-14T07:27:48.637+08:002016-03-14T07:27:48.637+08:00Tan kok Yan, no I didn't use batter, no proble...Tan kok Yan, no I didn't use batter, no problem when frying. Maybe you can dust with rice flour before fry.Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-87184583654861901642016-03-14T00:24:02.295+08:002016-03-14T00:24:02.295+08:00Hi! How to you fry the cut kwang chian nicely? Did...Hi! How to you fry the cut kwang chian nicely? Did you use a batter? Tried, but mine got stuck onto the wok...Yanhttps://www.blogger.com/profile/10513368154223364431noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-71049373417354184542016-03-13T15:56:41.853+08:002016-03-13T15:56:41.853+08:00Claudia, yam bean is 沙葛Claudia, yam bean is 沙葛Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-9618998373135359672016-03-13T14:18:19.862+08:002016-03-13T14:18:19.862+08:00Hi Sonia
May i know what is yam bean in mandarin ...Hi Sonia<br /><br />May i know what is yam bean in mandarin ?Anonymoushttps://www.blogger.com/profile/07239336125937609567noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-33404301026735591972016-03-13T08:41:41.391+08:002016-03-13T08:41:41.391+08:00hi ah chi,
I have not come across this vegen roll ...hi ah chi,<br />I have not come across this vegen roll before. I can see it look pretty inviting. I guess it is good to go with plain porridge too. <br />mui<br />mui muihttps://www.blogger.com/profile/15127183375856465241noreply@blogger.comtag:blogger.com,1999:blog-1647782977981359400.post-87821063999140437192016-03-13T07:06:55.759+08:002016-03-13T07:06:55.759+08:00I have been having this dish during CNY for the pa...I have been having this dish during CNY for the past 20over years.my mum made it every year without fail and it has always been our favourites. However my mum`s version is that she uses grounded peanuts which i found it giving a better taste.<br /><br />JoanneAnonymousnoreply@blogger.com