Comments on: also known as kway teo http://kaikua.com/2010/02/also-known-as-kway-teo/ Wed, 06 Apr 2011 07:19:37 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Albert Hoogendoorn http://kaikua.com/2010/02/also-known-as-kway-teo/comment-page-1/#comment-573 Albert Hoogendoorn Wed, 06 Apr 2011 07:19:37 +0000 http://kaikua.com/?p=4#comment-573 I have enjoyed Fried Kwetiau only once in an Chinese restaurant in Jakarta. At that time I just met my wife and we were travelling around in Jakarta, to introduce me to the family. We spent some time in this restaurant enjoying our time together and of course the Fried Kwetiau. I was actually looking for a recipe, because I want to make it myself at home. Thank you for this post. Albert The Netherlands I have enjoyed Fried Kwetiau only once in an Chinese restaurant in Jakarta. At that time I just met my wife and we were travelling around in Jakarta, to introduce me to the family. We spent some time in this restaurant enjoying our time together and of course the Fried Kwetiau. I was actually looking for a recipe, because I want to make it myself at home. Thank you for this post.

Albert
The Netherlands

]]> By: James Wight http://kaikua.com/2010/02/also-known-as-kway-teo/comment-page-1/#comment-565 James Wight Mon, 04 Apr 2011 14:04:37 +0000 http://kaikua.com/?p=4#comment-565 Hi there, I just came across your blog while looking for information on Char kway teow. I'm sure this is the meal I recently had on holiday in Malaysia, but it was served wrapped in some sort of leaf. Maybe banana leaf like you mentioned in the post. I would be interested to read a more detailed post on how you would make this yourself as it tasted great. Thanks, James Wight Hi there,

I just came across your blog while looking for information on Char kway teow. I’m
sure this is the meal I recently had on holiday in Malaysia, but it was served wrapped in some sort of leaf. Maybe banana leaf like you mentioned in the post. I would be interested to read a more detailed post on how you would make this yourself as it tasted great.

Thanks,

James Wight

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