Cooking fun
Anyway, I was interested to learn how to cook ee fu mee since that was one of my favourite food. But I only had soba available. So I used the ee fu mee recipe on soba. Guess what? The resulting cuisine was more of sweet stir-fry hokkien mee, in terms of texture.
Learning points? The right type of mee matters and not too much water please.
Looking forward to the next experiment. :)