Pan Meen (面粉粿 Mee Hoon Kueh)

0 0
Pan Meen (面粉粿 Mee Hoon Kueh)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Dough
250 g All purpose flour
1 Tbsp. Oil
1/2 Tsp. Salt
110 ml Warm water
Soup Base
1 cup Dried Anchovies; cleaned
3 l Water
Salt to taste
Meat Topping
300 g Pork; minced
2 cloves Garlic; minced
1 Tbsp. Light Soy Sauce
1 Tsp. Dark Soy Sauce
1 Tbsp. Oyster Sauce
Dash of white pepper powder
1/2 cup Mushroom soaking water
Mushroom Topping
6 pcs Dried Shiitake Mushroom
1/2 cup Mushroom Soaking Water
1/2 Tsp. Light Soy Sauce
1/2 Tsp. Dark Soy Sauce
Salt and white pepper to taste
Other topping
Blanched Choy Sum
Deep fried crispy anchovies
Fried Shallot Oil
Cuisine:

    Ingredients

    • Dough

    • Soup Base

    • Meat Topping

    • Mushroom Topping

    • Other topping

    Directions

    Share

    Steps

    1
    Done

    Soup Base

    In a pot over medium heat, add one tbsp of oil. Stir fry anchovies till fragrant for a minute. Add 3 litre of water. Bring to a boil. Then let it simmer over low heat for 20 mins.

    2
    Done

    Dough

    Add salt to water. Stir to dissolve. In a big bowl with all flour, make a well. Add water mixture gradually while kneading dough till well combined. Let rest for 10 mins.

    Continue kneading awhile more till it is smooth. Make it to a big ball and let rest for 1 hour, covered.

    3
    Done

    Meat Topping

    Heat up 2 tbsp oil in wok or medium high heat till hot. Add minced pork and stir around while breaking into pieces. Add garlic and all the seasonings.

    Cook awhile more till cook through and season to taste. Set aside in a bowl.

    4
    Done

    Mushroom Topping

    In the same wok, heat up some oil over medium heat. Add mushroom and stir fry. Add seasonings.

    Cover and let it cook to soften mushroom. Check seasoning and set aside in a bowl.

    5
    Done

    Plate and Serve

    Knead dough for a minute while waiting for soup stock comes to a boil. Peel pieces of flattened dough and drop into the soup.

    Put enough dough pieces for 1 or 2 servings at one time. When dough pieces floats to the top, and cooked through, they are ready to be served.

    Scoop some noodles and soup into a bowl. Top with prepared minced meat, mushrooms, vegetables, shallot oil, and deep fried anchovies.

    Serve hot immediately. They are best served with spicy sour sambal belacan.

    mini

    previous
    Minced Pork and Tung Choy
    next
    Spiral Curry Puff
    previous
    Minced Pork and Tung Choy
    next
    Spiral Curry Puff

    Add Your Comment