When in Makhota Cheras, Selangor with my nephew, dinner was usually near eight after he had returned home from his office. He would have his bath first, lazed around for a while sometimes and then, he would drive me to the eating shops nearby; and we would have the usual; fried tang hoon, fish head noodles or Hokkien mee; fried or in soup form; and he'd add an extra; satay or barbequed fish with sambal. The Hokkien Mee of course was not the usual we had in Taiping. The noodle strands are thicker in the south; very hard to find over here.
Now, which of these have fish in them?
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