I had blogged about this shop selling Hakka Mee in a previous post. However, I did not manage to get a shot of the Hakka Mee.Â Hakka Mee is like spaghetti bologna, minus the tomatoes.Â The noodles are handmade with flour and eggs, I suppose. It is smooth and still springy.Â As for the sauce, that’s what I am curious to know.Â I know it is made of minced pork cooked in a mixture of soya sauce and preserved bean paste (taucheo).
There is no cloying taste of lard, just mild taste of the meat sauce and slurpy noodle.Â I did Google a bit and found that other stalls added in char siew.Â I think this is not so suitable because char siew is Cantonese,no?Â So, give me plain simple meat sauce, spring onions and noodle anytime.
Our visit is not complete without double orders of this pop-pop-chui. Â Fried beancurd skin.Â My kids love them.
A bowl of plain soup with a variety of fishballs stuffed with okra, bitter gourd, aubergine and other stuffs.
So, any Hakka out there who knows how to make the sauce?Â I probably know how to make the noodle.:P