My Hokkien fried mee ( as Granny taught me ).. I use crunched up pork scratching as don't have fatty pork skins to hand all the time, and of course always garnish with fried shallots / onions ( which is a basic must have in my ingredients repetoir ).
dorian khoo

My Hokkien fried mee ( as Granny taught me ).. I use crunched up pork scratching as don't have fatty pork skins to hand all the time, and of course always garnish with fried shallots / onions ( which is a basic must have in my ingredients repetoir ).

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