{"id":1156,"date":"2022-11-28T17:34:00","date_gmt":"2022-11-28T09:34:00","guid":{"rendered":"http:\/\/www.mysabah.com\/wordpress\/?p=1156"},"modified":"2022-12-28T17:36:01","modified_gmt":"2022-12-28T09:36:01","slug":"tuaran-mee-tuaran-noodle-the-gold-noodle-of-sabah","status":"publish","type":"post","link":"https:\/\/www.mysabah.com\/wordpress\/tuaran-mee-tuaran-noodle-the-gold-noodle-of-sabah\/","title":{"rendered":"Tuaran Mee (Tuaran Noodle) the gold noodle of Sabah"},"content":{"rendered":"\n

If you ask Sabah people which delicacies are “Made in Sabah”, no doubt Tuaran Noodle (locally known as Tuaran Mee<\/em>, \u6597\u4e9a\u5170\u9762 in Chinese), a traditional handmade egg noodle born in Tuaran town is on top of the list. Like Laksa to Penang, Kolo Mee to Sarawak, Tuaran Mee is the noodle representing Sabah state. <\/p>\n\n\n\n

\"Tuaran
Tuaran Fried Noodle with slices of spring roll and cha-shao<\/figcaption><\/figure>\n\n\n\n

Above is the picture of Tuaran Fried Noodle (Tuaran Mee Goreng). Tuaran Mee tastes best when it is fried and served hot with egg roll slices (\u6625\u5377 in Chinese), roasted pork slices (or Cha-Shao, \u53c9\u70e7 in Chinese) and local green vegetable. This golden-color noodle is rich with egg aroma. If prepared nicely, the noodle is crispy outside but soft inside. <\/p>\n\n\n\n

\"Wet<\/a>
Tuaran Mee can be cooked in different styles. Left: “Wet-fried” Tuaran Mee with gravy (\u6e7f\u7092). Right: Kon-Lau (Dry) Tuaran Mee (\u5e72\u635e)<\/figcaption><\/figure>\n\n\n\n

When the food market nowadays is flooded with cheap and mediocre packed noodles, I do appreciate every bite of Tuaran Mee, which is created by people who insist on quality over quantity. Tuaran Mee is pure noodle, unlike those factory noodles consist of preservatives. <\/p>\n\n\n\n

\"Tuaran<\/a>
Tuaran fried noodle (Tuaran Mee Goreng) is over-fried a bit to make the noodle more crispy and springy<\/figcaption><\/figure>\n\n\n\n

The repeated pounding in handmade process forms denser texture in the noodle. You will be surprised that Tuaran Mee can be stomach-filling even taken in small quantity.<\/p>\n\n\n\n

\"Tuaran<\/a>
Tuaran Mee served in different styles. The girl in the picture is Yuri Ishizeki, a Japanese Food Fighter. You can watch the video to see how she finished all the Tuaran Mee on the desk.<\/figcaption><\/figure>\n\n\n\n

Besides fried noodle, Dried or “Konlau” (\u5e72\u635e in Chinese) Tuaran Noodle (see photo above) is another popular way to enjoy Tuaran Mee. The cook first rinses the noodle in boiled soup until it turns soft, dry it and serve it in dark sauce. Personally I prefer the fried version.<\/p>\n\n\n\n

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