Wednesday, 20 November 2013

Cook-your-own : Pan Mee 板面 (Hakka Flat Noodle Soup)

I have been an avid follower of Rasa Malaysia for many years and have used her recipes countless times and they have never disappoint! So when she published this recipe, suddenly my love for this simple and wholesome dish came flooding back. I had to make it!!

Two weeks ago, an ex-colleague of mine were to visit us and therefore I decided to make this dish for dinner and Sago Gula Melaka for dessert afterwards.

For the soup, I made a superior stock using Ikan Bilis (dried anchovies) and Corn-fed chicken bones. The soup is sweet and full of flavour - Umami flavour oozing from both the chicken bones and Ikan Bilis. I also made the noodles from scratch because I didn't know where to buy ready-made noodles here in London.
 (The prepared dough which were "resting" for half an hour.) 
 (The cut noodles - in different sizes and shapes!) 
(Shean Wenn folded her sleeves and helped me cut more Pan Mee noodles)

After slaving for 2 hours in the kitchen, we were ready to eat! I made some by the "tearing" method (called "Mee Hoon Kuih") just to have a variety of tastes. I must say it was just perfect for the wet and cold evening in London! 

(Our bowls of slurpy Pan Mee) 

The Rasa Malaysia recipe is here.

If you fancy the dried version of Pan Mee aka Chilli Pan Mee (Kin Kin Pan Mee, the famous franchise of the dried version of Pan Mee), you can go to this website (lots of interesting foodie posts!!!) for more details. Nurah even have a downloadable 45-mins recipe - A Must-try if you are pressed for time and just want to satisfy your cravings for this healthy meal!

And the Sago Gula Melaka was the best way to end the night with : Rich, creamy coconut milk & sweet "gula melaka" drenched on cold sago - only one word to describe it - HEAVENLY! Shean Wenn was addicted to Sago Gula Melaka asking me for more the night after that, pronouncing it perfectly in Malay in her English-accent! Well done darling! 

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