Mee Kantin, also known as “mee goreng makcik kantin” or “mee kosong”, holds a special place in the hearts of many Malaysians who attended national schools. This dish, despite its simplicity, evokes fond memories and is deeply rooted in the Malaysian school experience.
A Trip Down Memory Lane
For those who attended Malaysian national schools, the mere mention of Mee Kantin can transport them back to their school days. This type of fried noodles was often simple, with hardly any vegetables, no meat, and not even an egg. Yet, the magic of the canteen lady, known as “makcik kantin”, transformed these limited ingredients into a dish that many students eagerly lined up for during recess. The dark glossy noodles, both savoury and sweet, were a highlight for many during their school days.
The Versatility of Mee Kantin
Mee Kantin is not just a dish of the past; it remains a versatile noodle dish that can be easily adapted and upgraded. While the traditional version might have minimal ingredients, modern renditions can include additions like fish balls, chicken, meat, seafood, and eggs. There’s even a tip to transform it into a “mee mamak” by simply adding curry powder.
The Essence of Cooking
For many, like Nonie, a former schoolmate of the article’s author, cooking is about fun and love. Nonie, who has been cooking various dishes for years, believes that the main ingredient in any dish is love. With experience, she can anticipate how a dish will turn out just by looking at its ingredients. For her, Mee Kantin is a reminder of the good old days, a dish that she often prepares for her family.
In conclusion, Mee Kantin is more than just a dish; it’s a memory, a connection to one’s past, and a testament to the power of simple ingredients when combined with love and skill.
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Article curated by Suwaytha Gopal
