Some people call it pan mee, some call it min fun kuih. Personally, I think if it is rolled into strips it should be call pan mee, and if it is torn into pieces then it should be call 'min fun kuih'. It's one of FJ's favourite, and whenever, we eat out at hawker centres, this would be the dish that she would order. Despite eating it ever so often outside, every few days she would request that I make it for lunch.
Ingredients for the pasta :
300 g flour
15 g cornflour
3/4 cup water
1/2 tbsp salt
1 tbsp cornoil
1) Dissolve salt in water. Add solution to flour, cornflour and oil. Knead dough until smooth.
2) Place dough in plastic container, cover and leave to rest for about 2 hrs.
Ingredients for soup :
160 g ikan bilis (anchovies)
120 g shallots (sliced)
5 dried Chinese mushroom (soaked and sliced)
2 litres water
1 bunch choy sum (Chinese mustard greens)
1 ikan bilis stock cube
1) Fry shallots until golden brown and crispy. Drain. Fry half of ikan bilis until crispy. Drain.
2) For the soup : Bring water to the boil. Fry remaining ikan bilis and add to the water. Add in stock cube and sliced mushroom. Add salt and pepper to taste.
3) Cook the pasta : Bring soup to boil. Flatten the dough and tear out pieces and add to soup. Add in the vegetables when pasta is cooking.
4) Serve the pasta in individual bowls, and garnish with the fried shallots and ikan bilis.
NB : By the way, FM, if you can't find ikan bilis at where you are, you can omit the ikan bilis and add in slivers of chicken or pork. You can also cook a meat sauce with minced meat, sliced mushroom and wood ear fungus. Stir fry the mushroom and wood ear fungusm then add in the minced meat. Add in oyster sauce, pepper, black sauce and salt to taste. Thicken with corn starch.
Again, no photo is available as the pasta gets eaten before I get around to taking a shot. FJ thinks I am weird sometimes for wanting to take a shot of the food I make!