My second week on Twitch wrapped up with my first ever live in-studio guest – makeup artist extraordinaire Tania Strange – who had been trying to pressure Masterchef alumni Alvin Quah and myself to join her in a karaoke sing-off for years. Appearing on Twitch was, I guess, her consolation prize (or punishment, as may be the case).
I knew very little about Tania but I did remember from past interactions on social media that she was a fan of Hakka Pan Mee, so I decided we would make that. Thirty minutes before we went On Air, I found out that she was in fact half Hakka, so that worked out brilliantly. I then found out Live On-Air that until recently she was actually vegetarian, which could have been disastrous but for the fact that she’s “not very strict” nowadays.
Right off the bat, a couple of people said my audio was playing up <sigh>, so we spent a few minutes trying to sort things out. I didn’t think it sounded too bad on playback, so I’m either being held to some pretty high standards on Twitch-verse (?) or I’m going deaf (a moderate possibility).
Like me, Tania is something of a half-baked Chinese – we both speak the language but can’t read or write it, which is a recipe for linguistic confusion, as you’ll see in the broadcast –
Hakka Pan Mee
- 1kg plain flour
- 1 egg
- 2 cups water
- 1 Tbsp salt
Additionally – Choy Sum vegetables, cut into 3-inch lengths
- Combine ingredients in a dough mixer and knead until smooth. Cover and allow to rest while making the soup.
- Bring some water to boil in a separate saucepan.
- Cut dough into small chunks and flatten by hand.
- With pasta roller on widest setting roll each piece then place them apart on cutting board.
- Change setting to desired thickness – I use the second thinnest – and roll again.
- Tear strips of hakka pan mee dough into boiling water. They’re done once they float to the surface; remove with sieve and place in bowls.
- Blanch some vegies and add to bowls.
- Top with soup (recipe below) and serve.
- 2 cups dried anchovies, rinsed with cold water
- ¼ cup garlic cloves
- 4L water or chicken stock
- 3 Tbsps chicken powder
- 2 tsps white pepper
- ¼ cup oil
- Heat oil in pot, then add garlic and dried anchovies. Saute until aromatic.
- Add all other ingredients and simmer until stock is reduced to about 3L. Adjust seasoning as required.
Garlic Chilli Sauce
- 200g fresh chillies, cut into chunks
- 100g garlic cloves, peeled
- 2 tsps salt
- Combine all ingredients in blender and process until fine. I used banana chillies in this video, so I didn’t have to add water due to its high moisture content. I would otherwise need to add enough water to blend the contents properly.
- Store in fridge for up to 4 weeks or in freezer for 6 months.