Monday, July 20, 2015

Dry Pan Mee

Tried a new Pan Mee dough recipe yesterday and I loved it! Worked great with the pasta roller, it was very easy to roll out, doesn't stick to the machine at all. You know how the pan mee always clump together into a giant ball of mess when you tapao? Well, with this recipe, not a single strand of noodle got stuck together. Because of bad planning, my noodles were cooked before all the other ingredients were ready, so the noodle was sitting there for a good 30minutes, and still not one strand was clumped together!

Here're the measurements (the original recipe does not have the 1/4 tsp of salt)
400mg flour
150ml water
1 egg
1/4 tsp salt

I dumped everything into my food processor and let it run until everything comes together. Don't worry if it doesn't form a dough, mine looked like cookie crumbs. Just pour it out into a bowl and form the 'cookie crumbs' into a dough with your hands. Now, cover it up with a damp cloth and let it rest for 30 minutes, before you roll it out.

The recipe says the serving size is 3-4 serving. But it yield 5 servings, 10 if you go by Penang hawker  food serving size..  :p

For the condiments, here are the ingredients I used:
minced pork
black fungus
mushroom
shallots (actually i used yellow onion because I ran out.. turned out ok too)

seasonings:
soy sauce
dark sweet soy sauce
sesame oil


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