Thursday, 29 August 2013

面粉馃 / Ban Mian

I love Ban Mian (板面)  or Mee Hoon Kway (面粉馃), as I find the broth very flavourful.  As for my kids they love to top it with lots of cripsy ikan bilis.  Saw a news article and found out that initially Ban Mian (板面) is top with Mani Cai (马尼菜) and not mustard leaves and so happened I saw it in the supermarket.

Thus, decided to make some today as both kids are home for lunch.  Actually I have done a batch of dough last night and I wasn't very happy with it.  

This morning, I decided to revisit the recipe and did some adjustment to it.

So happy that it finally come together very well and we had a great lunch.


What you need:

noodles dough (serves 4-5)

500g of plain flour
2 egg
2 tbs of cooking oil
200 ml of water 
300g ikan bilis + 50 g for garnishing

mushroom, if dried, soak till softened and sliced, sautee with a little oil and garlic till it is cook.  Set aside. (I used fresh shittake mushroom and button mushroom)
Minced pork 
Sliced pork
Egg
Fried shallot
Spring onion

broth

3litre pork bone stock
4 garlic cloves, crushed

Garnishing

Mani cai, blanced with hot water

Method:

Rinsed ikan bilis, heat up a pot with oil and sautee the garlic and ikan bilis till fragrant.

Add in pork stock and let it simmer for 1 hour.  Sieved.  Set aside.

With the remaining 50g ikan bilis.  Using a  non stick pan, pan fry it till dry.  Add a little oil and fry till it crisp.  Set aside

Minced pork, seasoned with soya sauce, sesame oil, pepper and corn flour.  Shaped into a ball.

Sliced pork, seasoned with soya sauce, sesame oil, pepper and corn flour.

Heat up broth to a brisk boil, add in minced pork ball, and sliced pork and cook until pork is no longer pink and cooked.  Remove.

Season broth with salt and pepper.

In another pot, boil water to cook the noodle.  Add a little oil and salt to the water.  Add in the noodle and once it floats, let it simmer for another 2 mins.  Remove and set into a serving bowl.

Add the manis cai, pork slices, pork balls and mushrooms.  Crack an egg over it and pour the brisk boil soup over the egg.

Garnish with ikan bilis, fried shallot and spring onion and serve hot.




Cheers!

9 comments:

  1. Edith,

    I like it with mani cai too but I realize none of the stalls in S'pore use mani cai. I can still find some stalls in JB using mani cai for mee hun kueh. My mum only cooks mee hun kueh with mani cai, she insists. haha.

    ReplyDelete
    Replies
    1. I didn't even know it was supposedly to be served with mani cai coz I don't even see them served with this in Singapore! Till I read the news article. Singapore food sometime can be too diversified till it lost its root.

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  2. Hi Edith, your ban mein look delicious, love all the topping ingredients. Ban mein can be very addictive...:)

    Have a nice day.

    ReplyDelete
    Replies
    1. I can have it every day if there is a good one but these days, owned by PRC and I didn't like it anymore.

      Delete
  3. Oh really? I thought can just add any green vegetables.
    Anyway your bian mee looks very good!

    ReplyDelete
  4. ivy sew http://simplybeautifulhealthyliving.blogspot.com29 August 2013 at 23:43

    Edith, indeed the original recipe for ban mian broth is manicai. Whenever I eat out and if there's a choice of veggie for the ban mian broth, I would definitely choose manicai. Manicai is sweet and is especially yummy with ban mian.

    ReplyDelete
  5. HI Edith! This is healthy and yummy stuff! When I do not know what to eat in food court, I will end up eating this! :D

    ReplyDelete