Our humble Pan Mee

I’ve been meaning to write about this for a while now. Remember Brendan’s penchant for Pan Mee? He could not get enough of it and ordered it whenever he got the chance. He’s not been ordering Pan Mee much lately, and it’s not because he’s gotten over the dish. Its because Cat has been researching and studying up on the dish and has come up with her version.

The ingredients are pretty easy enough; you need flour, eggs, salt and a dash of shallot oil (home made) to make the dough that will eventually be turned into the “noodle”. Oh, you need to invest RM30 in a pasta machine too.

For the garnishing, we use (fried) minced pork but this can easily be substituted with minced chicken. Apart from this, the soup plays a very important role and Cat uses chicken broth and anchovies for her soup. The third and vital garnishing is the udang kering (dried shrimp) fried with garlic, shallots and dried chilli. To top it off Cat also adds shiitake mushroom and sayur manis (sweet leaf or star gooseberry).

Okay, enough with the words. We’ll let the pictures do the talking from this point on… enjoy!

 

here we go

 

a little mixing, a lot of TLC

 

preparing the pan mee

 

kneading the dough

 

kneading the dough

 

all done

 

kept aside till it meets the paste machine

 

next comes the dried shrimp

 

in place of a chopper

 

mashed dried shrimps

 

it takes a while

 

all done...

 

and into the wok

 

it's fried

 

and fried...

 

till all moisture is gone

 

done!

 

the dough

 

the garnishing

 

the soup

 

the pasta machine

 

this is where the magic begins

 

here we go

 

and into the pot

 

stirred and stirred

 

for about five minutes

 

all done, made with loving hands, from the heart

 

Brendan's pride and joy!