Sunday, March 25, 2007


Our latest food fixation is mie tarik, Chinese pulled noodles, at the food court in the Senayan City mall.

They make the noodles by stretching the dough way out in midair, doubling it back on itself, and stretching it out again. After doubling it, they thwack it on the counter to separate the noodles, and sometimes they add a little oil to keep them from sticking together. Then they toss the dough into a waiting pot of water, and moments later dinner is ready.

It seems impossible that this process could yield actual noodles, but it does -- such tasty ones.

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