Hakka Pan Mee

DOUGH

1kg strong (bread) flour
1/2 tsp lye water (optional)
2 cups water
1 Tbsp salt

METHOD:

1. Combine ingredients in a dough mixer and knead until smooth.
2. Cover and allow to rest while making the chicken mince.
3. Bring some water to boil in a separate saucepan.
4. Cut dough into small chunks and flatten by hand.
5. With pasta roller on widest setting roll each piece then place them apart on cutting board.
6. Change setting to desired thickness – I use the second thinnest – and roll again.
7. Cut pasta sheets into fettucine-wide strips and cook in boiling water.
8. They’re done once they float to the surface; remove with sieve and place in bowls.
9. Toss lightly with some sesame oil to prevent sticking.

CHICKEN MINCE

INGREDIENTS:

300g chicken mince
1 Tbsp oyster sauce
1 tsp light soya sauce
1 tsp thick soya sauce (aka cooking caramel)
½ Tbsp chicken powder
Dash of pepper
5 cloves garlic, minced
2 Tbsps oil
½ cup water
1 tsp tapioca starch + 2 tsps water

METHOD:

1. Heat oil in saucepan, then add garlic and lightly saute.
2. Add chicken mince and break up any clumps.
3. Add oyster sauce, soya sauce, cooking caramel and chicken powder.
4. Mix well and cook until chicken is done. Add water and bring to a simmer.
5. Add tapioca starch + water mixture to thicken.
6. Remove from heat and spoon over noodles.

DRIED SHRIMP SAMBAL

INGREDIENTS:

1 onion, minced
3 cloves garlic, minced
½ cup chilli flakes
¼ cup dried shrimp, soaked in warm water, drained and minced
½ tsp chicken powder (optional)
½ tsp sugar
1 tsp fish sauce or light soya sauce
4 Tbsps oil

METHOD:

1. Combine onion, garlic, chilli flakes and dried shrimp in saucepan. Saute lightly until most of the moisture has evaporated.
2. Add oil and fry until onion is browned and oil separates. Add chicken powder, sugar and fish sauce. Adjust seasoning before removing from heat.
3. Allow to cool, then store in jar, refrigerated, for up to 4 weeks. Serve with Hakka Pan Mee noodles.

IKAN BILIS (DRIED ANCHOVY) BROTH

INGREDIENTS:

1 ½ cup ikan bilis, rinsed
1L water
1 Tbsp chicken powder
½ tsp pepper
3 cloves garlic, lightly crushed
2 Tbsps oil
1 cup Chinese greens (eg. choy sum) – optional

METHOD:

1. In this broadcast I fried the ikan bilis in the Optimum HealthyFry air fryer at 180°C for about 10 minutes after tossing it in a small amount of oil.
2. Alternatively you can deep-fry it until crispy – about 2-3 minutes.
3. Set aside ½ cup of ikan bilis as topping for the noodles.
4. Heat oil and fry garlic until fragrant.
5. Add remaining ikan bilis, water, chicken powder and pepper and simmer for 20 minutes.
6. Add Chinese greens if using and cook for no more than 5 seconds.
7. Remove and serve soup as a side to go with the Hakka noodles.

How To Cook Butter Prawns

INGREDIENTS:

8 large prawns, peeled & deveined, heads and tails intact
2 Tbsps butter
1 Tbsp minced garlic
1 cup evaporated milk
2 stalks curry leaves
1 tsp chicken powder
1 tsp sugar
1 bird’s eye chilli, sliced (optional)
Dash of pepper

METHOD:

1. Heat butter in saucepan, then add garlic and saute until lightly browned.
2. Add prawns and fry for about 30 seconds, then add all other ingredients.
3. Simmer until prawns are cooked through and the sauce has thickened.
4. Add water and/or evaporated if it dries out too quickly.
5. Adjust seasoning, remove from heat and serve.

Visit www.prestigehomeappliances.com.au for more information about the Optimum HealthyFry used in this broadcast

The post How to Make Chilli Pan Mee and Butter Prawns first appeared on Jackie M..

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As featured in my Hangout On Air – Noodles: Introduction

First off, and I’m sure I’ve mentioned this in the early days with this blog – I write my recipes and post them on the fly; there’s no “massaging” involved, so they’re invariably going to be a bit rough.  Also, I cook based on the principle of “agak-agak” (Malay for “guesstimate”), so do adjust seasonings and other ingredients to taste and texture.  (ps. my business manager JJ sometimes develops/rewrites recipes for me – you’ll know them from their polished presentation). This is a dish I grew up watching my Dad make; it was, for want of a better expression, a poor man’s meal, I guess.

Ingredients – 

For noodle dough –

1kg plain flour

2 cups water

1 egg

pinch of salt

For soup – 

1 cup ikan bilis, rinsed & patted dry

6 cloves garlic, smashed

2L water

2 Tbsp chicken stock granules

Pinch of pepper

1/4 cup oil (I use Carotino)

To serve – 

Some Chinese greens, eg. Choy Sum

Fried shallots

Chilli & garlic relish

Crispy fried ikan bilis

To make Dough – 

1. Combine all ingredients in a dough mixer with dough hook attachment; mix on low-med speed until a smooth, non-tacky dough is formed. Cover and set aside to rest for 30 minutes.

2. Cut dough into small oblong chunks about the size of cocktail sausages.

3.  Set pasta machine to widest setting for initial roll of dough pieces.

4. Change setting to smallest or to personal preference and roll through the dough again. Drench with flour to help with handling if required.

5. Bring water to boil in a deep saucepan. Tear noodle strips into manageable but longish pieces and cook for about a minute or until they float to the surface. Remove with slotted spoon and transfer into bowls.

6. Blanch vegies in water used to cook noodles for no more than 10 seconds or so; remove and transfer to noodle bowls.

To Make Soup –

1. Heat up oil in saucepan.  Add garlic and ikan bilis (dried anchovies) and fry until lightly crisp.

2. Add 2L water and all other seasoning ingredients. Bring to a boil, then allow to simmer for 30 minutes.

3. Serve noodles with strained soup and top with garnishings.

Garnishings – 

1. Separately soak, pat dry, then deep-fry some ikan bilis until crispy. Remove and allow to cool, then store in airtight container.

2. To make garlic chilli, use 1:1 ratio of large red chillies (deseeded and cut into chunks) to bird’s eye chillies. Combine in food processor, add a healthy amount of garlic and some salt, top up with water, then process until smooth. This will keep in fridge for about a week or in freezer for months.

3. To make fried shallots/onions, use a vegetable slicer to cut them thinly and evenly.  Heat up at least 2 cups oil, then fry in SMALL batches until light brown (a couple of shades BEFORE the final outcome as they’ll continue to cook after they’re taken out). Remove with slotted spoon and transfer onto tray lined with paper towels.  Store in airtight container.

The post How to Make Hakka Pan Mee first appeared on Jackie M..