25 August 2013

Our humble Pan Mee

I’ve been meaning to write about this for a while now. Remember Brendan’s penchant for Pan Mee? He could not get enough of it and ordered it whenever he got the chance. He’s not been ordering Pan Mee much lately, and it’s not because he’s gotten over the dish. Its because Cat has been researching and studying up on the dish and has come up with her version.

The ingredients are pretty easy enough; you need flour, eggs, salt and a dash of shallot oil (home made) to make the dough that will eventually be turned into the “noodle”. Oh, you need to invest RM30 in a pasta machine too.

For the garnishing, we use (fried) minced pork but this can easily be substituted with minced chicken. Apart from this, the soup plays a very important role and Cat uses chicken broth and anchovies for her soup. The third and vital garnishing is the udang kering (dried shrimp) fried with garlic, shallots and dried chilli. To top it off Cat also adds shiitake mushroom and sayur manis (sweet leaf or star gooseberry).

Okay, enough with the words. We’ll let the pictures do the talking from this point on… enjoy!

 
here we go
 
a little mixing, a lot of TLC
 
preparing the pan mee
 
kneading the dough
 
kneading the dough
 
all done
 
kept aside till it meets the paste machine
 
next comes the dried shrimp
 
in place of a chopper
 
mashed dried shrimps
 
it takes a while
 
all done...
 
and into the wok
 
it's fried
 
and fried...
 
till all moisture is gone
 
done!
 
the dough
 
the garnishing
 
the soup
 
the pasta machine
 
this is where the magic begins
 
here we go
 
and into the pot
 
stirred and stirred
 
for about five minutes
 
all done, made with loving hands, from the heart
 
Brendan's pride and joy!