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Thursday, August 6, 2015

Pan Mee a.k.a Mee Hun Kueh【板面/面粉糕】




Some called it "Min Hun Kueh" Some called it "Ban Mee". It has dried and soupy version, some like one more than another, but I have yet to come across any Malaysian who doesn't like Ban Mee!

Oh well of course beside my cousin Jeisry who hates literally anything made with flour... well but THAT is exceptional!


在马来西亚,有把这个面食叫做“面粉糕”,也有人叫它“板面”。它是个老少咸宜、大街小巷都可以找到的食物。也是家家户户经常做的一道家常面食。它使用的材料简单,做法也不难,一个小时内就能整一锅让一大家子饱食一顿呢!

板面有干捞(拌)和汤面两种选择,一般的配料就是香菇肉燥,肉丸子,肉末,青菜(油菜心、树子菜、青江菜,绿叶蔬菜都可以),还有炸脆江鱼仔和红葱酥。 朝天椒和酱油也是不可或缺的沾酱哦!

Ingredients:(For 2-3)

For dough:

2 cups/250 g of all purpose flour
1/4 tsp of salt
2/3 cup (minus 1 tbsp) of water

For the mince meat:
1 cup of mince meat (preferably pork)
A pinch of white/black pepper powder
Few drops of sesame oil
1 tsp of Chinese cooking wine/Shao Xing Jiu
1/4 tsp of Salt
1 tsp tapioca flour or starch

Other ingredients:
200 gm of Greenleaves vegetable (I used mustard green)
2-3 Thai Chili
1 cup of dried anchovies (head and innards removed, cleaned)
4-5 shallots


材料:( 2-3 人份)

面团:
2 杯/250克 中筋面粉 all purpose flour
1/4 小勺 食盐
2/3 杯 (减去 1 tbsp) 的水

肉末:
1 杯/碗 肉末 (猪肉末最好)
一点点的胡椒粉
几滴麻油
1 tsp 黄酒/绍兴料酒
1/4 tsp 食盐
1 tsp 木薯粉/芡粉

其他:
200 gm 青菜 我用了油菜心
2-3 朝天椒
1 cup 江鱼仔/小鱼干 (去头去内脏,洗净沥干备用)
4-5 红葱头
1/2 块江鱼仔或鸡精块  或  1.5 升高汤





1. Knead together flour, water and salt to form a stiff dough, you can do it with hand, bread machine or stand mixer, it doesn't really matter. Just make sure you let the dough rest for about 15 minutes before cooking.

2. Marinate the mince meat with all ingredients listed for about 10 minutes. Fry shallots and anchovies until crispy, keep aside as accompaniments.

3. Add half cube of Ikan bilis stock with 1.5 litre of water, bring to boil. (Alternatively, use 1.5 litre of any stock you have, chicken, or pork bone stocks. Or make simple broth by frying a handful of dried Anchovies until crispy, then add 2 litres of water and bring to boil, turn the heat down and simmer for 30 minutes, discard the anchovies and use only the broth.)

4. When the broth is boiling, turn it to medium heat and start pulling and stretching the dough to form thin layer, peel the layer off into small pieces and into the broth to cook.

5. Stir the pieces in between using a spatula to prevent sticking to bottom. Also start dropping the marinated minced meat into the pot using a small teaspoon. Continue working on the dough if you are working alone, if you have a partner in the kitchen like how we used to back home (mom and I will work in tandem to peel, add the minced meat and peel to speed up the process.) You don't want the pan mee to be overcooked, overcooked pan mee is soggy and loses it's chewiness and taste pretty fast. so you do want to work fast or you could make it in small batches like 1 bowl at a time so that it always stays fresh when it is prepared.

6. When you are done working on the dough, crank the heat up to high and bring the broth to boil, season with some salt and add the green vegetables. The noodle is done when the vegetables are cooked.


1. 把面粉,水和盐和成一个比较硬的面团,盖上干净的布,饧面十五分钟。你也可以用面包机或搅拌机和面团。

2. 把肉末和所有材料混合,腌上10分钟. 把红葱头切丝/切圈,炸酥,江鱼仔炸酥备用。

3. 在1.5 升的水里加小半块江鱼仔或鸡精块,煮滚成高汤。 如果家里有事前准备好的高汤也可用1.5升高汤代替。又或,把小半碗的江鱼仔炸酥之后,加入两升的水煮滚然后转小火熬30分钟,把江鱼仔取出不用,即成高汤。

4. 当高汤煮滚之后,转中火然后开始揪面,把小半块面团拉扯扩展成薄膜,然后揪出一小块,丢到锅里煮,就这样揪至面团用完为止,间中记得搅拌一下避免面片粘底。这个过程最好有两人一起进行,这样面片能快些揪完,一开始揪的也不会煮过了头。如果只有一个人进行的话,可以用一口小锅煮一碗吃一碗,这样可以保持面片的口感。
5. 揪面的当儿间中把肉末用一个小勺子一勺勺的弄到锅里,做成肉丸子,形状不必拘泥。

6. 当面都揪完了之后,把火转大,加盐调味,加入蔬菜,再煮一煮,至青菜断生即可起锅盛到碗里。

Serve with fried anchovies and shallots on top and some Thai chili with soy sauce on the side.
撒上葱酥和几滴葱油,一小把江鱼子仔,切上几根朝天椒,沾点酱油。开吃!




1 comment:

  1. Ohhh, so this is Ban Mee:) Heheh, I was wondering what it is when you mentioned it today.

    ReplyDelete

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