Rakyat Malaysia Makan 2, 200 Paket Mee Segera Seminit.

ultra78 · Post time 19-4-2010 03:50 PM

Sejak dah terjebak dgn Kari Letup ni, Kari biasa sudah takde makna lagi dah
penyo. Post at 19-4-2010 14:01

wahh..kari letup...memang pedas..

pressor · Post time 19-4-2010 03:50 PM

aku makan bila perlu jer

atira · Post time 19-4-2010 03:51 PM

aku suka maggi goreng

C.K · Post time 19-4-2010 03:52 PM

bahan apa yg digunakan untuk menjadikan mee tersebut bercantum2 dan keras?kapur ke?

NIXAR · Post time 19-4-2010 03:52 PM

Post Last Edit by mr_brown at 19-4-2010 13:07

gua pun ketagih maggi gak.... seminggu at least bel ...
mr_brown Post at 19-4-2010 01:05 PM

pada aku kena tgk kategori jugak. biasanya kalo student mmg la makan meggi sebabnya nak bajet. maklumlah kalo nak makan nasi selalu kat gerai mahal. bila ujung bulan tu mencekik dgn meggi le. lagi satu golongan yg baru bekerja, gaji lak ciput, sewa umah lagi nak bayar itu ini lagi maka ni la cara berjimat. bukan x biasa makan meggi kat pantry opis.

kalo golongan yg dah bekerja lak mungkin selalu depa makan masa tgk bola ujung minggu kat kedai mamak. x kan asik nak roti canai je.....ramai je yg mencekik meggi. bygkan berapa banyak kedai mamak ade kat sini. dr situ dah berapa ribu bungkus meggi dimasak sehari.

C.K · Post time 19-4-2010 03:58 PM

:@ nixar...apa bahan yg digunakan jadikan mee tersebut keras dan bercantum?

NIXAR · Post time 19-4-2010 03:59 PM

ko gugel la noks. apsal malas sgt.

Muntz · Post time 19-4-2010 04:00 PM

OK jah makan megi nie. Cuma kena reti control lar. Sbb kandungan MSG dan garam, karbo lagi.. mmg banyak. Kalau eat in moderation, aku tak rasa salah. Ramai aper org yg makan megi maintain kurus, rambut tak gugur.... malah kawan aku yg tgh amik PHD skarang pun type yg addicted makan megi.

Aku pulak tahun nie rasanya mmg control makan maggi. Bukan sbb urban legend pasal meggi ni tapi sbb nak cari alternatif yg lebih sihat.

fezy · Post time 19-4-2010 04:02 PM

nixar...apa bahan yg digunakan jadikan mee tersebut keras dan bercantum?
C.K Post at 19-4-2010 15:58

meh aku nak jawab bg pihak nix.
cube tanya pembuat yeemee.

menjawab soalan tak?

C.K · Post time 19-4-2010 04:03 PM

ko gugel la noks. apsal malas sgt.
NIXAR Post at 19-4-2010 15:59

tak reti nak gogel

yg tolong type ni pom...hakak kat opis neh....ai buta IT

C.K · Post time 19-4-2010 04:04 PM

meh aku nak jawab bg pihak nix.
cube tanya pembuat yeemee. menjawab soalan tak?
fezy Post at 19-4-2010 16:02

cilakak kau

NIXAR · Post time 19-4-2010 04:05 PM

meh aku nak jawab bg pihak nix.
cube tanya pembuat yeemee. menjawab soalan tak?
fezy Post at 19-4-2010 04:02 PM

cuba suh dia singgah tanya kat kedai mamak sebelah opis dia. lagi afdol.

C.K · Post time 19-4-2010 04:09 PM

tadi kejap dah check...takde satu pom kedai mamak kat sebelah opis neh

camne nak tanya neh nixar?

NIXAR · Post time 19-4-2010 04:12 PM

tadi kejap dah check...takde satu pom kedai mamak kat sebelah opis neh camne nak tanya neh nix ...
C.K Post at 19-4-2010 04:09 PM

yer la aku tl gugelkan la.....banyak tul songeh.

NIXAR · Post time 19-4-2010 04:20 PM

How does TF produce instant noodles? Is there a system used to monitor the oil used for frying the noodles? How clean and safe is the system?

TF, largest instant noodle producer in Thailand has received certification for food production safety for products sold in Europe, as well as GMP standardization, HACCP, and ISO 9001. The TF production system for instant noodles is as follows:

Production begins with selection of the wheat flour that is suitable for making good quality noodles. From then the flour is kneaded and flattened into sheets, cut into noodles, steamed, and doused with soup to make them aromatic. Each section of noodles is put into blocks or frying bowls and passed through a fryer with hot palm oil (Thailand is the second largest producer of pure palm oil in the world, no less than 40 tons are used daily in the production of MAMA). The temperature of the frying process is controlled by steam, also known as the indirect heat system which exchanges heat with steam, ensuring thorough frying.

During the frying process, new oil is continuously added automatically to replace the oil lost during the process. In addition, TF tests the oil every three hours to maintain the quality (standard quality oil must pass the acid and peroxide value tests). Therefore, the oil used in the frying process by TF is never reused.