Saturday, November 04, 2006

Maggi Mee Goreng and Meatballs

This is the best taste so far.
Soften the maggi mee in boiling water for about 3 minutes.
Fry the meatball with little oil. Add the maggi seasoning. Add kicap pekat(thick soy sauce), a dash of red wine vineger, a dash of maggi seasoning and a pinch of red pepper crush. Serve hot and garnish with fried onion and daun kuchai (chives).

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