Suppose wanton mee, the noodle dish of Cantonese origin can be considered an ancient dish. Made of egg, this popular noodle dish got its name húntún 餛飩 during the Tang Dynasty (618-907 CE). The one that appeared on the breakfast table earlier had delicious char siu. Just read that the original wanton mee does not have Chinese BBQ pork. While the original served the noodles in a hot broth and garnished it with wonton dumpling and leafy vegetables like gailan, the Malaysian version is dressed with oyster sauce and garnished with chopped spring onion. The latter version can also be in dry form as the soup and wontons may come in a separate bowl. Even in Malaysia, the different states offer different versions of wanton mee. The noodle strands in the Kuala Lumpur version which we had for breakfast were thinner and the green chilli was freshed and not pickled.
Guess what else were served for breakfast?
More Saturday Specials!
29.7.23
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