What makes up a typical Malaysian Chinese lunch? This afternoon, I had some soup based pork noodle and a glass of sugar cane juice. The pork noodle was rather light, and I had a debate with my nephew if we should order some thing else, but he insisted that should be enough for us.
The bowl is the pork noodle, I believed it was the soup that made it so tasty. The soup must have been boiled for a long time with some bones and pork meat.
The sugar cane is also very refreshing. The green pipe staking at the tables are sugar cane, they are yet to be pressed to produce the sugar cane juice. It contains the natural sweetness itself which made the juice tasty.
The bowl that didn't look that appertizing is actually the yummy pork noodle.
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