Wanton normally that’s the size, hard to get large because that “Wantan Pi” is fixed size. Meat inside if put a lot will break the WantanPi. Unless make like those flat shaped with prawn inside.
Dr Ng, kedai mee Yap Fong , Kota Tinggi dimn mee nya masih dibuat sendiri.
@LKlooi
3 ай бұрын
Wanton mee is Cantonese cuisine, originate from.Guangzhou. True Cantonese hawkers and chefs still cook the noodle in traditional way with 2 pots of water. Once noodle is cooked, it is drained up and immediately dunk into cold water to stop the cooking of noodles further. This is to retain its QQ texture. Then, to serve noodle hot, the noodle is quickly dipped back into hot water, just to make it hot, not cooked it further. The soup, besides pork bones reek of prawn or dried scallop flavour, garnish with spring onion. In HK, you still get good size wanton, whereas in Singapore, besides unjustified price increase, size of wanton is miserable with huge wanton skin wrapping TINY bit of meat. Which is why I stop patronising wanton mee stall because I feel shortchanged by the miserable portion of wanton. However, when a stall serve good size wanton, I will specially return to buy from such stall.
@siewpingtong1353
3 ай бұрын
云吞面在中国是源自湖南,传到广州,街上有个原籍湖南的妇人卖,所以,就售卖开来了。
@tengfs
3 ай бұрын
@@LKlooi but KL Wan Tan Mee in Pudu & Chow Kit all prepared by Hokkien Lang as you can see that there’s dark sauce blended with the noodles. The one at Jln Loke Yew & Lrg Tiong Nam is the best
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