Pull noodle promo pulls in curious diners<\/p>\n
Maria Endah Hulupi, The Jakarta Post, Jakarta<\/p>\n
Kneading, pulling and twisting (and pulling some more) are just
\nseveral fluent movements involved in the traditional method for
\nmaking Chinese pull noodles.<\/p>\n
Although modern cooks have enjoyed the practicality and
\nconvenience that noodle-making machines offer when making one of
\nthe world's popular cooking ingredients, the pull noodle
\ntechnique, which can be traced back to about 2,000 years ago, is
\nstill maintained and widely practiced.<\/p>\n
Master noodle puller from Shanghai Wang Hong said that in his
\nhometown, such a skill was widely mastered by most cooks in
\nrestaurants and in humble streetside eateries.<\/p>\n
Chef Hong is in Jakarta to demonstrate the traditional pull
\nnoodle-making technique at Hotel Mulia's Chinese restaurant
\nSamudra Shark's Fin for its noodle pulling promotion, ending on
\nOct. 10, 2002.<\/p>\n
\"Many cooks in Shanghai make freshly prepared homemade pull
\nnoodles to cook with a variety of dishes,\" said chef Hong, who
\nmastered the skill and has practiced it for over 11 years.<\/p>\n
The pull noodle has a soft and moist texture with delicate
\nelasticity that makes it different from the firmer egg noodle.
\nSuch characteristics, according to chef Hong, make it perfect for
\ncooking soup.<\/p>\n
\"We have a wide range of soups, and when a recipe call for a
\nnoodle, it's the pull noodle that we often use,\" he said.<\/p>\n
For the food promotion, chef Hong has prepared two signature
\ndishes, namely China pull noodles with curry beef and siao long
\nbao (or popular Shanghai pork dumpling bun).<\/p>\n
At the restaurant, the master noodle puller has a special
\ncorner to demonstrate the fluent movement of making the noodles
\nand guests are entertained by his mastery before finally enjoying
\nthe soup.<\/p>\n
Apart from several secret ingredients to make the noodle
\ndough, chef Hong uses flour and (imported) special flour from
\nChina, a little water and oil.<\/p>\n
Chef Hong mixes together all the dry ingredients before adding
\nthe wet ones and, on a lightly floured working surface, kneads
\nthe dough until smooth and well combined. Right in front of him
\nare four small bowls for water, oil and other items that he
\nsometimes adds to the dough to create the desired texture and
\nmoistness.<\/p>\n
And, as the name suggest, chef Hong pulls the dough until it
\nforms a long line and repeats the process until he obtains dozens
\nof long and fine noodles.<\/p>\n
He then cooks the freshly made noodles in a pan of boiling
\nwater, drains them, places them on a serving bowl, drizzles them
\nwith steaming hot beef curry soup and the dish is then
\nimmediately served to guests.<\/p>\n
For the beef curry soup, chef Hong uses aniseed, curry powder,
\nsliced beef, coriander leaves, cinnamon stick, rock sugar, spring
\nonion and chicken powder. The delicious soup has the palpable
\nfresh aroma of coriander.<\/p>\n
This is the first pull noodle promotion held by Samudra
\nShark's Fin restaurant and according to a chef at the restaurant,
\nDesmond Lam, the hotel can already see the positive response of
\nguests to the promotion. \"If it's successful we plan to hold it
\nregularly, every one or two months,\" Lam said.<\/p>",
"url": "https:\/\/jawawa.id\/newsitem\/pull-noodle-promo-pulls-in-curious-diners-1447893297",
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"sponsor": "Okusi Associates",
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