Tuesday, January 19, 2016

Pumpkin Pan Mee & Shape Pan Mee for Toddler

I wrote about how I was left with plenty of vegetables and a big butternut squash yesterday when I posted recipe of Butternut Squash Scallion Pancake.

I did steamed extra butternut squash to make this yummy Pan Mee (Pulled noodle) for lunch today, it tasted great and is more nutritious comparing the normal Pan Mee.

I also made a toddler version for my son A. I rolled the dough out into a thin layer and let him cut out different shapes using cookie cutters and cook the shapes the same way I would with the pulled noodle.

He loved to worked with the dough and ate a lot more by counting shapes!

150 gm of mashed pumpkin/butternut squash
Around 350 gm of all purpose flour
1/2 tsp salt
A bunch of Chinese mustard green
3-4 Dried Mushrooms(Soaked and sliced)
4-5 Cups of chicken/fish stock (or make broth using fried anchovies)
80 gm of thinly sliced pork, marinated with a little cooking wine, salt, pepper powder, oyster sauce and cornstarch.

2 Thai Chilis, chopped and combined with a little soy sauce and black vinegar
1/2  Cup dried Anchovies, Cleaned, wash and drained
1 tbsp Shallot oil & Fried Shallots  or two shallots, sliced.

1. Peel, seeded and cubed butternut squash, steamed in microwave at high for 6 minutes, mash it and let cool, add all purpose flour and salt, knead into a stiff dough, rest the dough for 20-30 minutes.

2. Clean and eviscerate the anchovies, fry with 2 tbsp of oil until crisp, if you do not have readymade soup stock, use half of the fried anchovies and boil with 4-5 cups of water at medium heat for 15 minutes, remove the anchovies and use only the stock.

3. Marinate sliced pork with some Chinese cooking wine, salt, pepper powder, oyster sauce and a little cornstarch. Clean and cut Chinese mustard green into 2-3 inches long.

4. Heat up a little oil and stir fry sliced mushrooms for 1-2 minutes before adding the broth/stock. Bring to boil and start stretching and pulling the pumpkin/butternut squash dough into thin layer, tear off small pieces and drop them into the broth to cook. Add marinated pork and vegetables in between, when all ingredients are cooked, season with salt .

5. Garnish with some fried anchovies, fried shallots and a few drops of shallot oil. Serve accompanying the Chili sauce we made earlier.

1. For toddler version, I rolled out the pumpkin dough into thin layer and let A cut out shapes that he likes using cookie cutters.

2. Cooked the shapes with marinated pork and some chopped vegetables in Chicken soup/stock. Season with a little salt.

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