tag:blogger.com,1999:blog-12790784.post114987754572127020..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Seremban Hakka Meinlilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-12790784.post-37252469087775720722009-07-01T08:16:00.150-06:002009-07-01T08:16:00.150-06:00nikki
hope you like this recipe, it is not the re...nikki<br /><br />hope you like this recipe, it is not the real thing but it is close enough. Use the best fish sauce and if you are still in malaysia, get the butcher to give you a piece of 'Chee Tham Tau' - that is 'the meat from below the jaw or cheek, i think'Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-9359701290403398782009-06-30T22:42:44.992-06:002009-06-30T22:42:44.992-06:00hi lily
I am also from seremban (ACS class of 81)...hi lily<br /><br />I am also from seremban (ACS class of 81) & hakka mee, beef noodles, eu ku laksa are all my favs.<br /><br />today, I 'm gonna try your hakka mee recipe & hope it turns out delicious..<br /><br />cheers<br />nikkinikkinoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-83661436311145187152008-02-15T15:51:00.000-07:002008-02-15T15:51:00.000-07:00Dear LilyCame across your blog today. I am from Se...Dear Lily<BR/>Came across your blog today. I am from Seremban (ACS Late 60's)living in Sabah. Whenever I go back to S'ban my requests are routine - hakka mein and beef noodles. Thanks for your recipes.<BR/>CLSeremban Lilyhttps://www.blogger.com/profile/14204766607613385422noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-65463860130832133832007-02-20T08:11:00.000-07:002007-02-20T08:11:00.000-07:00wengthe 80/20 for ground pork and adding bulk saus...weng<BR/><BR/>the 80/20 for ground pork and adding bulk sausage meat(breakfast sausages without casings) are just my preference as if the ground pork is too lean, it is too rough and while cooking the gravy, the fat will rendered. you can just use all ground pork.<BR/><BR/>fish sauce is like soya sauce and there are many countries who produced them and i like the ones from Thailand.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-81467239603789404972007-02-19T19:22:00.001-07:002007-02-19T19:22:00.001-07:00Hello Lily,Some clarification on the ingredients. ...Hello Lily,<BR/><BR/>Some clarification on the ingredients. Ground pork 80/20 - 80% lean pork & 20% fat? What type of sausage meat do you use & how do you prepare the fish gravy?<BR/><BR/>I am a seremban boy & the beef noodles & hakka mee are my favourite hawker food but alas I can't get them in Sydney.Unknownhttps://www.blogger.com/profile/17201208914761571283noreply@blogger.com