I think it was limited in a home kitchen setting. At least the damn dark soy sauce was not overdosed or it gives an overwhelming soy and sweety smell (often does not go well with Cantonese cuisine if overdosed), in fact I don't mind going without it, just some light soy sauce fried to golden white with good wok hei will do. I also like the just nice thickness of the gravy, unlike what you often find in KL these days which is way too watery that it losts the good texture and mouth feel of richness of the dish. Ironically, even caborana pasta is way too watery in some KL restaurants.
Hai BoBo Chef.. Step ada silap yah, udang, fish cake, sitongbtak payah goreng dahulu, terus turun di kuah Tua Pan. Campur kuah tukang babi dan tepong ubi kayu sedikit.. Du Sg Tiram Penang, satu hari petang boleh jual 200 bunkus Tau Pan.. Ok.. Gd job. !
看了這麼多食譜，你這個最正宗！還有語音講解，有心了。
Ooo wat tan hor. So gonna try this, looks easy. What a blessing ❣️. Have not eaten wat tan hor for such a long time
Thank you bobo 教咁多好味 餸分享
寶寶真係好有星馬風味，星期天試煮，多謝分享🙏😘😀
不用客氣,你喜歡就好啦,多謝支持😀
Much love from Australia 🇦🇺
Thank you so much for sharing your recipe, easy to follow & ThANk you 🙏 for the ENGLSH SUBTITLES ❤️
Thank you for your support🙏💖
💥請支持本影片廣告, 感謝你們的鼓勵
💥please support my video ads. Your encouragement is appreciated.🙏😀
Thanks You Bobo’s kitchen,for your wonderful recipes and videos.
Thank you for comnent & support😀
嘩！令我諗起細時家鄉個種炒法。後來喺吉隆坡大多數食肆都落太多老抽將啲粉炒到黑萌萌，帶老抽過猛嘅焦豆同甜味。其實淨落頭抽炒至金黃炒出鑊氣我都覺得幾好囉。吉隆坡亦都好少用上闊身啲嘅河粉。仲有個大問題喺佢哋獻汁太稀，濕炒汁河幾乎變湯河，影響嗰種應有嘅濃郁口感，感覺（可能只係感覺）上都沖稀哂啲鑊氣。
仲有值得懷念嘅喺嗰幾片魚片（馬來西亞叫魚餅）同墨魚，覺得佢哋有提鮮嘅作用，依家喺呢處買少見少。
純粹個人睇法與口味。真係想食番碟好似你呢種咁嘅作品。多謝你嘅分享。
你好 , 你真係講出所有重點和特色, 我曾在一間印馬餐館食過加咗幾條肉絲, 感覺都不錯。
Yummy sea food ho fun👍👍👍 thanks for sharing
Bo Bo Kitchen
Thanks for sharing your recipe. I will try to do it tmrw. 😘
Thanks for sharing all your yummy recipes & especially your cooking tips on perfecting the dish. 😆👍
✴️BoBoKitchen video to link⬇
✴️寶寶滋味館所有影片連結⬇
ua-cam.com/channels/CrXv19nZEi95F0UZ-LyXDg.html
I suggest you need to cook the noodles with fast high heat .. you need to have the “wok hei” 😉
I am from MALAYSIA 😁😁
That’s what the Ho Fu cook ..
I think it was limited in a home kitchen setting. At least the damn dark soy sauce was not overdosed or it gives an overwhelming soy and sweety smell (often does not go well with Cantonese cuisine if overdosed), in fact I don't mind going without it, just some light soy sauce fried to golden white with good wok hei will do. I also like the just nice thickness of the gravy, unlike what you often find in KL these days which is way too watery that it losts the good texture and mouth feel of richness of the dish. Ironically, even caborana pasta is way too watery in some KL restaurants.
很好吃呀！今日做什么鬼，整天忘记胡椒粉 😀👍支持您。
🙏😃
很棒，looks delicious 👍
Hai BoBo Chef.. Step ada silap yah, udang, fish cake, sitongbtak payah goreng dahulu, terus turun di kuah Tua Pan. Campur kuah tukang babi dan tepong ubi kayu sedikit.. Du Sg Tiram Penang, satu hari petang boleh jual 200 bunkus Tau Pan.. Ok.. Gd job. !
Thanks...tried and it was yummy!
宝宝你好风趣!
This dish is one of my son's favourite hor fun. 👍👍👍
Thank you for sharing 😃
Thank you for your comment & support.😀
厲害，謝謝。
多謝寶寶分享
多謝支持😀
蛋黄不放那像滑蛋河呢。
睇見都想食，這星期試煮這诃粉，多谢哂
希望你試煮成功,多謝支持😀
谢谢
😋😋😋
超讃！多谢
赞赞赞
好正。
多謝支持
😀😀😀😀😀
星馬的滑蛋河是有放麻油的，或者你們可以試試看。
好的, 麻油我都很喜歡👍😀
好也！好钟意食 ！
多謝留言支持😀
感谢感谢 离开新加坡 就超想吃类似泰式海鲜河粉，真的太棒了👏
正
寶寶，可否教我煮鴻圖窩麵？
咁正！点解唔叫埋我一齊食呀！（講笑咋）
你好, 多謝收看😀
🤗🤗🤗🤗🤗🤗🤗🤗
喜歡你處 啲可粉咁大塊， 好多料， 睇見都好想整好想食。
係呀,我喜歡炒河粉切粗條,湯河粉切幼條, 多謝支持😀
👍👍👍👍👍👍👍😍😍😍😍😍😍😍😍😍🙏🙏🙏🌹🌹🌹🇨🇦
加上炸米粉就是广府鷰鴦，外面买的只有几片猪肉和一些菜心连蛋白没有。
你好,我這裏的印馬餐館,價錢都有少少貴,所以海鮮滑蛋河的材料跟我影片中的有一半份量,有時都會有肉片,河粉再加其他粉麵在我家中叫侵侵,有兩種粉麵的意思。 多謝收看😀
你感冒了吗？声音不对劲