Site Overlay

Har Cheong Gai (Prawn Paste Chicken)

Another acquired taste ( I think) it’s because of that sharp fermented shrimp flavour and the distinct odour not like our local bagoong, something maybe kids wouldn’t eat.😆

First time I tried this was at Makan Sutra back in 2011 and I always loved to eat it since then, so why don’t I try cooking it.

Best for pulutan or for papak.

Leave a Reply