Had the opportunity to learn how to make this noodle , from scratch, from a Hakka family when I was around 15.
It was a real family affair, which all the ladies in the house happily took part in together before sitting down for a great Sunday feast.
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Today, most hawkers tend to detract from the original recipe and spoil it by overflavouring this dish with things like msg and sugar, which are big no, nos.
Therefore kudos to this restaurant for keeping to the authentic home made tradition, the way this noodle was meant to be....plain and simple, with minimal flavour.
