DOUGH (Noodles) :
- 300g (2 Cups) all purpose flour (extra for dusting)
- 1 egg (lightly beaten)
- 130ml (1/2 Cup) water (adjust accordingly)
- a pinch of salt
- a dash of oil
- A big bunch of the all important Sweet Leaf/Sayur Manis/Shui Chai Choi – to The VianD, this is a must becos the Sweet Leaf is the reason for tat unique flavored fresh sweet soup !! But if U can’t find (can be quite difficult to get), well.. U can substitute with any leafy green, such as Choy Sum or Bayam/Spinach.
- A handful of Ikan Bilis/ Dried Anchovies.
- Finely chopped Garlic, few slices of Ginger and Tung Choy (preserved Vegie) – just for extra flavors.
- A handful of Ikan Bilis/ Dried Anchovies
- Finely chopped Garlic
- Sliced Shallots.
- Sliced soaked (30 minutes until softened better still overnite) Mushrooms and minced Pork
- Salt, Sugar and a touch of Sesame oil and Oyster sauce. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!
Follow these steps in a chronologically order. This way, U wont waste any time waiting from one step to another.
DOUGH – Start by combining flour and salt in a large mixing bowl. Form a ‘well’ at the center and add the eggs and cooking oil. Start to combine everything together, adding water a little at a time, then knead the dough with your hand until the dough is no longer sticky (or kindda minuscule stickiness with a pliancy texture). To get the desired consistency, add a little bit water or flour accordingly. Cover with a damp cloth/plastic wrap and let it rest for abt. an hour.
Meanwhile, marinated the minced-pork with a pinch of Sugar, Salt, white pepper, a dash of Sesame oil, Light soy, Shaoxing wine and Oyster sauce. Mix well and set aside.
DRY TOPPINGS – Heat up a generous amount of oil in medium-heat. Fry the sliced Shallots till aromatic and golden brown. Dish out and drain on paper towel to get rid of excess oil and set aside to cool. With the same oil, fry the Dried anchovies until golden brown and crispy. Drain on paper towel and set aside to cool.
SOUP – In a pot, sauté chopped Garlic and sliced Ginger until fragrant. Add water and bring to boil. Add in a portion of the fried anchovies and Tung Choy. Let it boil for a minute or two, reduce the heat to low and continue to simmer for approx. 30-mins. DO NOT add the Sweet Leaf at this juncture – else U will get over-wilted Sweet Leaf !!!
PORK TOPPING – With the same pan and oil from the frying of the Onion and Anchovies, saute some chopped Garlic till aromatic in medium heat. Add the marinated minced-pork, breaking the meat up. Saute for 2-4 mins, then add in the sliced Mushrooms. Continue to saute for another a min or two, add a little water, bring to boil and reduce heat and let it simmer for another 5 mins or so, till sauce kindda render down. Set aside.
COOKING THE STRETCHED PIECES OF DOUGH – After doing all of the above steps, the Dough should be ready to hand-stretched into thin little pieces. Now, U can do this in one of two ways. U can either stretch the dough directly into a pot of boiling water or U can stretch all in advance like The VianD did (a more efficient way) as shown in the pict. below. With a large pot of boiling water, U can then re-stretched the pieces a little more before dumping (piece by piece) into the boiling water with a much faster speed thus making sure every piece are cook evenly. When the pieces floats to the top, its cooked. Fish out using a colander and drain well, cos U don’t want excess water to dilute ur soup. *** U can cook the pieces in the soup itself but this will cloud t/thicken the soup somewhat with the excess flour from the dough. So, if U want clear soup as it should be, stick with the boiling water. ***
ASSEMBLING – At this juncture, with the Noodles all done and ready to be served, sieve the soup and re-boil. Add all Seasoning Ingredients with the Sweet Leaf let it boil for a min or two. With the Noodles in a bowl, add soup, make sure U get the Sweet Leaf, top with Minced meat/Mushroom, follow with fried Shallots and Anchovies. A dash of White pepper. Viola, ur bowl of traditional “Hakka Pan Mee/面粉糕 (Hand-Stretched)” is ready to be serve pipping hot !! Accompany with a dipping of “Sambal Chili (with a squeeze of lime) ” would be perfect!