Friday, May 21, 2010

Pan Mee with Meat Sauce

Pan mee means flat noodle.

This cooking involves few steps therefore I will group them in steps which means individual steps will have their own selection of ingredients. This maybe a bit tedious but it is really worth trying.

Soup base/Broth

• 4 cups of water
• 1 cups of anchovies (ikan bilis)
• 2 dries scallop (optional)
• ½ bulb of garlic, with skin
• Salt and pepper to taste

Mix everything in the pot. Let it boil in high heat then turn to low heat, leave it there for 40 minutes or until it soup fragrant or while you preparing other ingredient.

Garlic Oil
: to mix into soup (before serving) and pan mee’s dough
• ½ bulb garlic, finely chopped
• 1 small shallots, finely chopped or sliced
• 3 – 4 tbsp cooking oil

Mix all 3 ingredients into a bowl, put into microwave for 3 to 4 minutes or until the garlic and shallots caramelized. You may even caramelized them using pan, add the cooking oil into pan at low heat and add in the garlic and shallots. But of course the microwave thingy is more convenient.

STEP 3:-
Pan mee’s dough
• 2 cups flour (enough for 2 serving)
• 1 egg
• ¾ cups of water, however you may need less than this amount
• About ½ tsp of salt
• 2 tbsp garlic oil from STEP 2

Add flour into a large mixing bowl and make a well in the middle.

Pour in egg, half of the water salt and garlic oil into the well and mix the ingredient in the well.

Then, slowly mix /fold the flour into the well. You may use your hand or fork.

Knead until you get nice firm smooth dough. Be careful not to add to much water.
Set aside. You may want to cover the dough so that the surface doesn’t crack up.

STEP 4:-
Meat sauce

• 250g minced pork or chicken, I run out of minced so I use pork belly instead, sliced about 1 cm -> Marinade with some salt, pepper, soy sauce and starch.
• 2 cups Cup Mushroom, sliced quartered
• 4 cloves garlic, finely chopped/minced
• 1 tbsp cooking oil
• 1 tsp sesame oil
• ½ tsp dark soy sauce
• 3 tbsp oyster sauce
• 1 tsp soy sauce
• 1 tsp sugar
• 1 tbsp cooking wine / shao xing
• ½ cup water
• Salt and pepper to taste

Heat wok/pan with oil and sesame oil. When it’s slightly smoky add in garlic and sauté until fragrant. Then add in mushroom and stir well.

Add in minced pork or chicken or pork belly, stir for a minute or until the meat look slightly caramelized. Then, stir in oyster sauce, soy sauce, dark soy sauce, pepper, sugar and cooking wine. Stir well until fragrant.

Add water and let it boil. Simmer for 10 minutes and take it out.

• Spring onions, chop, separate the white part and green part.
• Salt and pepper to taste
• Anchovies, fried, I fried before I start making the meat sauce. So that I could use the same wok.

1.Drain the soup base / broth you make earlier into another pot and bring it to boil

2.Halves the noodle dough and roll it to about 1 cm thick.

3.Start tearing the dough (any shape) into pieces into the boiling broth. Scoop up the pieces in a bowl or 2 bowls. I make one soup Pan Mee and dry Pan mee. (the dough will emerge at the surface once they are cooked)

4.Add garlic oil and white parts of spring onion bring it to boil again. You may add in vegetables if you like. Add salt and pepper to taste. Divide the soup to 2 bowl one with pan mee in it and an empty bowl.

For soup pan mee: scoop meat sauce put onto of pan mee garnish with green parts of spring onion and fried anchovies

For dry pan mee: scoop meat sauce put onto pan mee garnish with green parts of spring onion , fried anchovies and some garlic oil. You may dash in chili oil. Serve your dry pan mee with soup. Poach egg can be add to dry pan mee too.

PICTURES ?????? Due to some technical error please click here

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