me love mee

stop eating hokkien mee (picture left, the penang hokkien ‘prawn’ mee variety, not the KL stir-fried hokkien mee), because it might kill me? no way, jose!

well, this is because, according to the bernama report:

The noodle contains 33 percent boric acid, an acid delivered from borax and used as an antiseptic.

Too much of this acid can cause kidney failure, poor blood circulation and even death. Symptoms of food poisoning caused by boric acid are vomiting and giddiness.

i believe they meant the ‘yellow noodle’ which is to us chinese, we simply call it ‘mee‘… and in hokkien mee, there is mee (fat yellow noodle) and bee-hoon (thin white noodle). and it is not only hokkien mee, that we can find the yellow noodle ‘mee’ but in other dishes as well like curry mee, koay teow th’ng, mee goreng and so on.

so why particularly single out hokkien mee? it is not hokkien mee that is said to contain boric acid but the ‘yellow noodle’ call mee that contain boric acid, and this yellow noodle is used for lots of different type of dishes.

you know what? i love mee very much and i don’t like bee-hoon. everytime i order a bowl of hokkien mee or curry mee, i always ask for “mee only, no taugeh, lots of chili”. all along, i usually take mee only and not bee-hoon (or not even combination – mee and bee-hoon). gosh, is my stomach fill with boric acid then? who cares! allow me to quote drliew’ “eat first, die later.” i’ll continue to ask for “mee only”.