Kung Fu Cao, also known as Yin Yong Kong Fu Chow (鴛鴦廣府炒), is a Cantonese-style noodle dish that has gained popularity in Malaysia. This dish stands out due to its unique combination of two types of noodles, offering a delightful contrast in texture and flavour.
A Harmonious Blend of Textures
The dish incorporates both flat rice noodles and rice vermicelli. The flat rice noodles provide a smooth, slurpy texture, while the rice vermicelli offers a slightly stringy and crispy feel. This combination results in a harmonious blend of textures that tantalizes the taste buds.
Rich and Velvety Gravy
The noodles are topped with a rich, velvety egg-based gravy. This gravy is not just any ordinary sauce; it’s a delicately flavoured concoction that complements the noodles perfectly. The egg-based gravy is thick, savoury, and smooth, making the dish even more delectable.
A Versatile Dish
One of the beauties of the Kung Fu Cao is its versatility. Depending on the ingredients you choose to include, it can be an economical everyday meal or a lavish feast. Common condiments include prawns, sliced lean pork, calamari, and fishcake. A few stalks of greens, such as Pok Choy, are often added to complete the dish.
In conclusion, the Kung Fu Cao is a testament to the culinary creativity of the Cantonese cuisine, blending different textures and flavours to create a dish that is both satisfying and delicious. Whether you’re in Malaysia or elsewhere, this dish is a must-try for noodle lovers.
References
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Article curated by Suwaytha Gopal
