Sunday, March 28, 2010

Repost: Pan Mien

I am doing a repost of this because there is a loving guy out there who wants to do this for his girlfriend. Sweet! Greg doing this for me hmmmm...i cant imagine the mess after. Anyway, "interested", hopefully you get the hang of this before she comes home.

We have this in KL all the time, so I've always thought it as of West Malaysian origins. Then again I had a nice one in KK Sabah and Sabah got Sayur Manis. Maybe it is Sabahan. Anyone?

When I serve this for cell, many of them dont know what exactly is Pan Mien. So it is definitely not a Kuching thingy. There used to be a hawker store at Thompson's Corner (Tabuan Jaya) selling this. Apparently, business was so good that they were always sold out before noon. Now it is completely gone. The guy must have made enough and decide to take out early retirement (my guess).

Greg loves Pan Mien and with no where nice to go, I have to take up the task of figuring how to make some myself in case he starts having withdrawal syndrome. Me too for that matter. A while ago, there was a demonstration class showing how to make the actual Pan Mien noodles. Thank God!

The Soupbase:
3 litre of water
300gm of pork bones, washed and parboiled to rid blood and smell
3-4 no of chicken bones, washed and parboiled with pork bones
20 gm of ikan bilis
300 gm of lean pork (leg meat), seasoning with salt, sugar, pepper, cornstarch and water
1 bunch of mani chai or sayur manis
120gm of pork balls
20 gm of black fungus (soaked in water) or some fresh ones is nice even better
1 tbsp of minced garlic
1 tbsp of oil

The noodles:
200gm of flour (plain or key flour)
1 no of egg
some salt
approx 100 gm of water

The Accompaniment:
20 gm of ikan bilis, cleaned, dried and fried with some oil til light brown and crispy
Chilli padi, mixed with some maggi seasoning and some light soya.
300gm of minced pork, seasoned with light soya, salt, pepper and sugar, cornstarch and water, stir fry with 1 tbsp of garlic and oil til cooked. Scope onto noodle and soup before serving.

1) Boil water. When boiling, add bones and ikan bilis and simmered for 1hour or more. Strain for the soup only. If you are running out of time, 1 to 1 1/2 cube of pork or chicken stock will have to do.

2) Heat oil in wok, add garlic and stir fry lean pork. Add pork balls, black fungus and stir fry til fragrant.

3) Add to soup. Continue simmering for another hour or so. Before serving, add mani chai and boil for a few minutes before adding noodles.

4) For noodles: Mix all ingredients in a bowl and stir until well combined. Knead into a small dough. If too wet, add some flour. The dough should be not be firm but soft when you hold it. Rest for 10 min or so.

5) Cut into four. Sprinkly some flour on working surface and rolling pin, roll into rectangles. If you use a noodle maker, run it through the flat sheet mode and roll from biggest to the third biggest (say if No 1 is your noodle maker biggest gap, 3 will be third). Run through 2 times at each no and sprinkle some flour on dough sheets surface each time. Cut with the fettucine mode. Separate the noodles as they tend to stick together.

Note: A good pan mien dough is soft and it will not shrink during rolling. If you dont have a noodle maker, just roll the dough as flat as you can and cut into 1/2 cm strips or tear your dough with finger and thumb for flat pieces.

6) Fresh Pan Mien noodles goes straight from dough strips into soup mixture. Boil the whole combination until noodles are cooked. The dish is very slightly on the floury side. Add salt and pepper to taste.

7) Serve with Fried Ikan Bilis, Chili padi sauce and Fried mince meat.

Once you get the hang of it, preparation can be quite easy and fast. Yet the dish is so clear and nice and of course not as fattening. The key is fresh noodles!


JLee said...

i dont want to sound like a psycho online stalker... anyway, i've been thinking about pan mien, so i went to my usual source: but couldnt find the recipe.
so i googled and came across your blog and saw your recipe. just want to say keep up the good work in posting up malaysian recipes. i miss malaysian food!!

Greg Wee said...

NEE: Hi JLee, glad we can keep the homesickness of the food at bay for you. my two brothers are both overseas and some relis n cousins as well. so this blog is kinda for them esp when they miss home food. if you need any recipes, let me know. will try to blog them if i have.

Penny152 said...

Hi, I really want to thank you for sharing this recipe. My husband loves pan mien and i just want to make sure I got it right.So I goggled and came to your site.

Food lover said...

Greetings Greg & Nee. i must say your blog consisting of malaysian food is quite interesting. if you could help me. im starting to learn to make Pan Mien through guidance of your blog here. but im having a hard time to make the noodles. everytime i i taste the noodle. it doesnt seem right. and i asked my friend the other day and they said you need a common they used to make the noodle. would you mind showing me some pictures of it because i cant seem to find it on the web. but i am still searching for it. your help is much appreciated. ^^

NEE said...

i have a picture of the machine. it is called pasta maker. can you please check under nee's recipes: Rice/noodles/dim sum under Homemade taiwanese style noodles (one of my early post). the picture is there. good luck.

NEE said...

well the hardest bit is making the noodle really. hard dough will produce hard noodle but easy to handle, wetter dough hard to handle but noodles nicer. you can start with wetter dough (almost sticking to your hand but not quite) when you roll into long flat pieces, spread with some flour as you go along.

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