I must say thank you to my niece who came up to greet me at the BCF. She was born in Nang Chong and she has been very familiar with Nang Chong life until she and her parents moved to Sibu during the 1970's.
She quickly chose this cake to let me taste. Indeed it opened my eyes because I have not tasted this very traditional kuih before. And I am just full of praises for this creative dish.
Made from Mee Sua (mien sien) it has the saltish background. Other ingredients would include lots of pepper and dried prawns. The fried onions and garlic would give this kuih its aromatic flavour.
|Close up of the kuih|
|Nicely shaped kuih. It can be eaten steamed hot from the kuali or when cold to reheat it...fry nicely with a coat of egg.|
I wish it is not just made for BCF...