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Thursday, August 6, 2015

Ban Mee a.k.a Mee Hun Kueh



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!

Ingredients:(For 2-3)

For dough:
2 cups 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




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.

Serve with fried anchovies and shallots on top and some Thai chili with soy sauce on the side.



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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