| Friday, 6-Jan-2006 00:00 |
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PAN MEE (Flat Flour Noodle Soup) from Batu 11, Cheras
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Today we decided to visit the pan mein stall in Batu 11, Cheras. Yes, we drove 30 minutes from our workplace in Cyberjaya to Batu 11, Cheras to savor the very special pan mee with sui kow (dumplings). There are many other places which is popular with pan mee, this is one of the good ones. From the moment you're served with the steaming hot bowl of pan mee (trust me, go for the small one), you will enjoy the taste of the smooth texture of the flat noodle, add some of their special sauce (sour and spicy) to whet your appetite more. Sprinkle some crispy anchovies, fried onions and a little touch of pepper, the smell is heavenly. Top up your meal with some nice juicy dumplings and you will have a super satisfying lunch that will remind you to come back for more.
What is Pan Mee ?
Pan mee is a type of noodle that is handmade from kneaded flour. You can have the pan mee in dry or wet versions as well. The dry version is my favorite and is mixed with dark soy sauce, fried anchovies, vegetables, shredded meat, and Chinese mushroom. There are two ways of 'processing' this type of noodle. Firstly, the chef can break the knead dough into bite size by pulling at it and dropping it into hot boiling water. Alternatively, he can also use a noodle processor to slice the noodles into thin strips.
Recipe For Pan Mee (If You Must Try) :P
Ingredients
150g pan mee (flat flour noodles); get them ready-made from the wet market
100g dried anchovies, washed and drained
200g chicken meat, diced
100g dried black fungus, soaked to soften, shredded and scalded
100g vegetables (any leafy vegetable of your choice)
1.5 litres fresh chicken stock
Seasoning
Salt and sugar to taste
Dash of pepper
1/2 tsp light soy sauce
1 tsp chicken stock granules
Garnishing
Shallot crisps
Chopped chilli padi
Method
Deep-fry anchovies in hot oil until golden and crispy. Blanch noodles (pan mein) in boiling water till three-quarters cooked then dip into a basin of cold water for 30-40 seconds. Return the noodles to the boiling water and blanch briefly for less than a minute. Divide noodles among individual serving bowls.
Bring chicken stock to a boil, add in diced chicken and cook for 8-10 minutes. Add vegetables, dried fungus and seasoning. Scoop out some soup into each bowl of noodles. Add a dash of sesame oil and garnish with pre-fried anchovies, shallot crisps and chopped chilli padi before serving.
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