|
|
|
|
||
|
|
PAN MEE
To make the noodles you will need a pasta cutting machine. In Australia
these are pretty cheap and can be bought from K-Mart for about $15. If you
don't want to make your own noodles then you can buy fresh noodles from
the supermarket. |
|
INGREDIENTS
Noodles 3 Eggs beaten 3 pinches Salt 450g Plain flour 150ml Water 1 tbsp Cooking oil
Soup 1/2 Onion chopped very finely 2/3 Pork stock cube 1 tsp Ikan Bilis stock 4 cups Water 2 bunches Choy sum chopped 100g Ikan bilis (dried anchovies) Salt to taste Cooking oil to deep fry Ikan bilis Water to soak Ikan bilis 6 Prawns cleaned and halved
Topping 4 Dried Chinese mushrooms 2 large pieces Woodear fungus 2 cloves Garlic finely chopped 150g Pork mince 3 drops Sesame oil 1 tbsp Light soya sauce 2 pinches MSG (Optional) 1/8 tsp White pepper 1 tbsp Caramel soya sauce 1 1/2 tsp Sugar 3 tbsp Cooking oil 1 tsp Corn flour 1/4 cup water Mushroom water Salt to taste Dried shallots
|
|
|
Text Size:
|
METHOD
Noodles
Put the flour in a large bowl
Add salt
Slowly add the beaten egg and kneed it in with your fingers then add water and continue to mix
Add the oil
Kneed until the mixture forms an elastic dough and then divide into three pieces
Flatten the dough balls out by hand to roughly the width of your pasta cutter. Put the pasta sheet making dial on its most open setting and feed the dough through. It is best to have 2 people doing this. Then narrow the sheet maker setting and put the sheet through to make it thinner. Now you can put the sheet through the big pasta cutter section to make flat noodles. Do this for each ball of dough and keep each pile of noodles separate.
Boil some water in a saucepan and all a tablespoon of oil
Cook each pile of noodles separately. They take only about a minute to cook and should be a bit springy when done.
Place each batch of noodles in a separate bowl and set aside until needed.
Soup
Rinse 50g of the ikan bilis in water and pour the water away
Heat cooking oil in a pot and deep fry the ikan bilis. Be aware that the oil might 'spit' a bit during this process. Cook until the ikan bilis is brown and crispy then remove from the oil and set the fish aside.
Take 4 tablespoons of oil from the ikan bilis pot and place in a larger saucepan
Take the un-fried 50g of ikan bilis and add to the pot
Add onion
Add pork stock cube
Add ikan bilis stock powder
Add water
Add salt
At this stage you can add the pak choy to the soup but I decided to fry it separately and add it to the dish as it was being served
If you do it this method simply fry in 2 tbsp of oil and then set aside in a bowl until needed
When you are almost ready to serve (after the next step is complete, you can then heat the soup again and add the prawns. This is done to stop the prawns over-cooking
Topping
Soak the dried mushrooms in water and in a separate dish soak the woodear fungus. When they are soft remove from the water and cut into slices
Discard he water from the woodear fungus but KEEP the water from the mushrooms
Put cooking oil in a fry pan and heat
Add garlic and fry until fragrant
Add mushroom
Add woodear
Add pork mince
Add light soya sauce
Add soya caramel sauce
Add salt
Add sugar
Add mushroom water
Add sesame oil
Add corn flour water mix
Add MSG (optional)
Add pepper
Mix everything well and cook for a few minutes until the topping is well combined and the pork mince is cooked, Remove and put in a bowl.
Re-heat the soup (remember to add the prawns at this stage)
Scoop out the non-liquid parts of the soup and divide amongst the bowls of noodles
Now add the other non-soup ingredients to each of the bowls
Finally pour the soup over everything in the bowls
Garnish with dried shallots
|
|||
|
|
All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
|
|||
