Mee Hoon Kueh

• Hello Kitty

  3 Jan 09, 00:59

  who likes?

• sunny6110

  3 Jan 09, 01:00

  got pics anot?

• xstryker

  3 Jan 09, 01:01

  MEEE

  like ban mian except mian different

• Hello Kitty

  3 Jan 09, 01:02

  ban mian no nice lah!

• xstryker

  3 Jan 09, 01:04

  same same leh

  only mian different only

• YayaKheo

  3 Jan 09, 01:04

  easy to scoop

• Hello Kitty

  3 Jan 09, 01:05

  the mian makes the dish!

• TehJarVu

  3 Jan 09, 02:01

  mi also prefer ban mian sia

• xstryker

  3 Jan 09, 02:02

  i like both :X

• Ed11790

  3 Jan 09, 02:04

  show me pictures? its really like ban mian?
• ditzy

  3 Jan 09, 03:54

  Its more like pieces of ban mian, big pieces.

• lianamaster

  3 Jan 09, 12:37

  The taste is ok... but I find it annoying to 'giap' them with chopsticks.

  Then when it drops, it splashes into the soup and my shirt will kena.

• viciouskitty74

  3 Jan 09, 12:40

  You mean the traditional mee hoon keuh?

  Where you peel the pieces of mien from the dough and bring to a boil at the wok before throwing it into stock?

  Or the professonal dough put thru a rollar to creat ban mien?

• rlsh07

  3 Jan 09, 12:43

  mi like. u go jurong west blk 400 + there, the white colour chair , very very nice

• rlsh07

  3 Jan 09, 12:44

  Originally posted by lianamaster:

  The taste is ok... but I find it annoying to 'giap' them with chopsticks.

  Then when it drops, it splashes into the soup and my shirt will kena.

  just use your spoon lo.

• dumbdumb!

  3 Jan 09, 12:44

  nv eat b4

• viciouskitty74

  3 Jan 09, 12:46

  Originally posted by dumbdumb!:

  nv eat b4

  
  Manz.....how could you not?

   

  Allergic to pork or ikan bilis?

• Kuali Baba

  3 Jan 09, 12:59

  Originally posted by viciouskitty74:

  You mean the traditional mee hoon keuh?

  Where you peel the pieces of mien from the dough and bring to a boil at the wok before throwing it into stock?

  Or the professonal dough put thru a rollar to creat ban mien?

  I like the traditional shaved variety. The latter kind are too starchy and doughy.

• rlsh07

  3 Jan 09, 12:59

  Originally posted by dumbdumb!:

  nv eat b4

  go n try la

• viciouskitty74

  3 Jan 09, 13:02

  Originally posted by Kuali Baba:

  I like the traditional shaved variety. The latter kind are too starchy and doughy.

  
  I've seen it peel from the main dough into sheets and I've seen the dough put thru a rollar kind and cut ones.

  But I never seen shaved ones.  How is that done?

• Kuali Baba

  3 Jan 09, 13:16

  Originally posted by viciouskitty74:

  
  I've seen it peel from the main dough into sheets and I've seen the dough put thru a rollar kind and cut ones.

  But I never seen shaved ones.  How is that done?

  It's the peeled kind...also done with a knife, right?

• laurence82

  3 Jan 09, 13:18

  i like my grandma make one

   

• Fantagf

  4 Jan 09, 16:02

  I like the mee hoon kueh cooked by my mum.   Typically original!   In original mee hoon kueh, it is the moni veg that is used not chye xin.   

• viewquek

  5 Jan 09, 11:31

  I craved for my mummy mee hoon kueh.

   

  Still home cook is the best.

   

  

• lianamaster

  5 Jan 09, 18:13

  Originally posted by rlsh07:

  just use your spoon lo.

  
  

  Yea.. I use that after being fed up with using chopsticks...

  But since then, I opt for ee-mee or normal mian instead.