KUALA LUMPUR, Oct 25 — Going to school in Subang Jaya means I spent much of my adolescent years in SS15, hanging out with friends in pool halls and cyber cafes, living out our...
KUALA LUMPUR, Oct 25 — Going to school in Subang Jaya means I spent much of my adolescent years in SS15, hanging out with friends in pool halls and cyber cafes, living out our dorky student paradise in relatively economical fashion.
We ate mostly indiscriminately, sometimes alternating between fast food and the mamak, but more often than not we found ourselves eating the tried and tested chilliWhile I preferred it to the occasionally mediocre quarter-pounder, I also secretly hoped nobody would suggest it whenever the question was raised.
I always found the chilli that’s so integral to the dish provides a flat sort of heat and little else, rendering the overall dish rather dull and one-note. Both ‘pan mee’ stalls are run by the same woman, but look for the “fried chilli pan mee”. — Picture by Ethan LauYears ago, my parents brought me on a stupidly hot day to a house in Happy Garden: Lucy Stall.unlike anything I’d ever had before.The ‘yong tau foo’ selection is made mostly from scratch.
It’s the memory of that dish that drove me to seek out a version in Restoran 126 Kopitiam in Sri Petaling, a neighbourhood that – despite its proximity to OUG and Bukit Jalil – I don’t visit nearly enough.spans two shops separated by an alley, with the pan mee stall in the shop on the right.Here, the chilli fried or 炒三椒板面 featured the same chewy noodles, fried once again, and braised in a dark sauce fortified with anchovy broth – similar to how Hokkien mee uses dried flounder.
Fried Chili Pan Mee Restoran 126 Kopitiam Sri Petaling Chinese Food Noodles
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