http://www.phnompenhpost.com/7days/street-food-stories%E2%80%8B-deep-fried-treats-win-star-fame Char kway is borrowed from the Hokkien dialect of China and means oil-fried cake. The long strips are also known as youtiao in their native China. No wonder these Chinese waiters/waitresses here don't understand Char kway. There are Chinese restaurants here that serve Dim Sun on weekend. My late father love Xiao Mei and Char kway for breakfast. My father and I used to add sugar to our Xiao Mei. Xiao Mei here is made little different from the one in Cambodia(at least from the time I grew up). There is no juice to add sugar. Since I don't know how to make it, that is close enough. So many times, I ate without Char kway because when I order it, they don't know what it is(even oil-fried cake) . The last time I was able to correctly order itto go along with this dry Xiao Mei simply because I saw they serve Pa Tong Ko and recall the guycalling out every morning along the street where I used to live in Phnom Penh : Pa Tong Ko o'h Char Wei.
-- -- You received this message because you are subscribed to the Google Groups "Cambodia Discussion (CAMDISC) - www.cambodia.org" group. This is an unmoderated forum. Please refrain from using foul language. Thank you for your understanding. Peace among us and in Cambodia. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [email protected] For more options, visit this group at http://groups.google.com/group/camdisc Learn more - http://www.cambodia.org --- You received this message because you are subscribed to the Google Groups "Cambodia Discussion (CAMDISC) - www.cambodia.org" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. For more options, visit https://groups.google.com/groups/opt_out.
