https://www.newmalaysiankitchen.com/crispy-pork-lard-chu-yau-char-%e7%8c%aa%e6%b2%b9%e6%b8%a3/ Malaysian Recipes & Cooking Class Sat, 26 Jun 2021 16:31:37 +0000 hourly 1 https://wordpress.org/?v=4.9.29 https://www.newmalaysiankitchen.com/crispy-pork-lard-chu-yau-char-%e7%8c%aa%e6%b2%b9%e6%b8%a3/#comment-116 Tue, 13 Jun 2017 01:31:57 +0000 http://jasonkitchen.local/?p=2184#comment-116 […] adds incredibly flavour to this dish. I recommend that you carve out an extra 20 minutes to make crispy pork lard and use the oil for cooking and drizzling over the dish. It makes a huge […]

]]> https://www.newmalaysiankitchen.com/crispy-pork-lard-chu-yau-char-%e7%8c%aa%e6%b2%b9%e6%b8%a3/#comment-115 Sat, 10 Jun 2017 13:53:40 +0000 http://jasonkitchen.local/?p=2184#comment-115 Wow. I happen to have everything in my kitchen – I’ll give it a go! Thank you for letting me know 🙂 What do you eat it with?

]]> https://www.newmalaysiankitchen.com/crispy-pork-lard-chu-yau-char-%e7%8c%aa%e6%b2%b9%e6%b8%a3/#comment-105 Thu, 08 Jun 2017 14:28:19 +0000 http://jasonkitchen.local/?p=2184#comment-105 Used to eat crispy chu yau char mixed with a little tau cheong, add finely diced bird eye chillies, sugar and squeeze calamansi juice. Try this . It is so appertising

]]> https://www.newmalaysiankitchen.com/crispy-pork-lard-chu-yau-char-%e7%8c%aa%e6%b2%b9%e6%b8%a3/#comment-103 Wed, 07 Jun 2017 08:24:59 +0000 http://jasonkitchen.local/?p=2184#comment-103 […] INSTRUCTIONS & COOKING TIPS AT NEW MALAYSIAN KITCHEN […]

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