And you'll be surprised!
A few weeks ago, I ate a very tasty Souvlavki at another restaurant along Bridge Road and this one serves a much better Souvlavki. But I also discovered what's much better than it...
... ready?...
It's day old Souvlavki (kept in the fridge, of course!)
that you pan-fry and break it all up, make sure the wrap bit is a bit crispy, break an egg (or two) and fry with the rest of the stuff, then add Kecap Manis and Sweet Chilli Sauce and also a li'l BBQ Sauce to it! Dish out, and serve piping hot! Deliiiiiicious!!
I call it my Aussie version of the Chai Tow Kway with bits of tender lamb chunks!
Oh, btw, this thread is dedicated to Bear and Kopiosatu, who both wax lyrical about the Souvlavki!
When I get the photos in my digicam developed, I will show my special Souvlavki here!
