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2013-06-21
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Tasting some noodles from this dish is no fault for a person like me who cannot take beef =P The noodles are pretty much similar to pan mee noodles, springy and chewy texture. It is interesting to note that there is spicy twist coated on every strand of noodle. I would have to clarify with the chef on the ingredients that contributes the tolerable spicy flavour.After half-boiling the egg, the shell is peeled off then quickly soaked inside sugar water. This is to create and maintain soft egg whi
Tasting some noodles from this dish is no fault for a person like me who cannot take beef =P The noodles are pretty much similar to pan mee noodles, springy and chewy texture. It is interesting to note that there is spicy twist coated on every strand of noodle. I would have to clarify with the chef on the ingredients that contributes the tolerable spicy flavour.
After half-boiling the egg, the shell is peeled off then quickly soaked inside sugar water. This is to create and maintain soft egg white in the centre. Taste like ordinary soya sauce braised egg, nothing much to shout about other than the gooey egg white.
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