Originally Posted by
FlyerEC
You probably were served a watered down version ? Not by a Peranakan , likely pseudo chap chye which arguably is way better than chop suey
A real pity as the stock should be rich & thick . We add pork ribs & prawns to have a even fuller robust soup . Should not be over boiled ‼️ but tender .
One look at the dish , we know whether to bother to try it .
Peranakan cooking takes skill , very intricate & laborious - wait till a bibik gets at you . If potential mother in law asks you to cook for her , likely sleepless nights .
The one we had was lemak which means we added coconut milk & other spices - more like perhaps a Nonya laksa gravy
I don't think so. Granted I've never had nonya chap chye. But chap chye has never appealed to me. Neither has economic bee hoon. I'm all for thick stocks (well, as long as it's not pigs or chicken feet/hock, those don't appeal to me either). I love me a good thick laksa soup (although next trip there I want to see what laksa pasta is all about... it's been showing up in a few food shows in the last year or so). That and a few other things...
Victor's Veggie satay and otak (friends like it)
A good rojak
Orluak
Hokkien Mee
(Taking suggestions)
I'd try to make rojak here but can't find any hae ko in Toronto (trust me, I've tried). Maybe I'll make orluak... At least I can get the ingredients here.