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June 14, 2024, 08:44:07 pm
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Author Topic: Mi Goreng: Export vs. Import quality  (Read 8977 times)  Share 

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Re: Mi Goreng: Export vs. Import quality
« Reply #30 on: December 28, 2010, 11:57:37 am »
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When I boil my noodles done, I always put it in a pan and fry it along with the seasoning, flavoring, oil, chilli. I just think it gives an even spreading of the flavors and it doesn't taste any soggier!

no matter, how unhealthy it is, like Camy Shanghai House, if it tastes that good and it is cheap, I"m ready to take on the risks!
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