This one is also a keeper. A common hawker dish but I could never find a stall I was satisfied with. The dish is always too soggy or lacking in taste but I followed the recipe to the dot and it does give you some hints on how to cook up a firm dough for the recipe.
You don't need 'high fire-charred wok' to dish this out. Just a simple non-stick frypan will do.
This is the last recipe I've tested and can't wait for the cookbook to be out .... so I can reveal more !!!
