南洋风味--菠菜板面/Spinach Pan Mee

 

去年夏天的时候我种了一批红/绿苋菜但长得都不好，后来我就没收成，让它自生自灭。今年播种期家里一堆事情，所以就休耕了。谁知道不久前苋菜自己钻了出来，长得还特别好，叶子都成巴掌大了。

摘一盆煮一锅菠菜汁做的板面，吃得营养又满足，真是老天送我的礼物呢！

I planted some Amaranthus last year during the summer, but the yield was low, I did not uproot the plants and let it die on its own. Little did I know that Amaranthus is so hardy that it survived the winter and came out on its own again this year, only strongly.

It gave me palm size leaves that look amazing, though I have not planted much this year, my Amaranthus did give me a chance to enjoy home grown vegetable this year!

I harvest some to make this Pan Mee, which I made the dough using spinach, I liked that the red Amaranth makes the soup a little pinkish in color, beautiful and full of nutrients!

 

菠菜面团：
2 杯 中筋面粉
1/4 小勺 食盐
3/4 杯 菠菜泥 (一大把菠菜加点水磨成泥)

其他材料：
200 克 苋菜/绿色蔬菜
1 大碗的 肉臊
2-3 只 朝天椒
1 杯 江鱼仔 (去头，内脏，洗净)
1/2 杯 红葱酥&葱油
For dough：
2 cups of all purpose flour
1/4 tsp of salt
3/4 cup of ground spinach paste (made from a bunch of spinach with little water)

Other ingredients：
200 gm of Red or green amaranthus/Green Leaves vegetable
1 bowl of Gon Loh Minced meat
2-3 Thai Chili
1 cup of dried anchovies (head and innards removed, cleaned)
1/2 cup of Fried Shallot & Shallot oil

 

1. 把面粉，菠菜泥和食盐和成一个比较硬的面团，饧面15分钟。与此同时，把江鱼仔炸香备用.

2. 煮滚大半锅水加半颗的江鱼仔精块，煮滚。（或用1.5公升的鸡/猪骨高汤. 再不然，取小半杯的江鱼仔，炸酥，加1.5公升水煮20分钟，捞出江鱼仔，成高汤）。

3. 把高汤再煮滚，取一小块面团。双手把面团扯开撑薄，再掰成小块放到汤里煮。

4. 间中取汤勺搅拌一下，不让面片粘底。继续把剩下的面团扯完为止，动作要快，也可以取个小锅，一碗一碗地准备，这样面片就不会发胀了。

5. 加盐调味后，加入苋菜/青菜。蔬菜煮熟即可。

 

1. Knead together flour, spinach paste and salt to form a stiff dough, you can do it with hand, bread machine or stand mixer, it doesn't really matter. Just make sure you let the dough rest for about 15 minutes before peeling.

2. Meanwhile, fry anchovies until golden in color and crunchy.

3. Add half cube of Ikan bilis stock with 1.5 litre of water, bring to boil. (Alternatively, use 1.5 litre of any stock you have, chicken, or pork bone stocks. Or make simple broth by frying a handful of dried Anchovies until crispy, then add 2 litres of water and bring to boil, turn the heat down and simmer for 30 minutes, discard the anchovies and use only the broth.)

4. When the broth is boiling, turn it to medium heat and start pulling and stretching the dough to form thin layer, peel the layer off into small pieces and into the broth to cook.

5. Stir the pieces in between using a spatula to prevent sticking to bottom. Continue working on the dough if you are working alone, if you have a partner in the kitchen like how we used to back home (mom and I will work in tandem to peel, add the minced meat and peel to speed up the process.) You don't want the pan mee to be overcooked, overcooked pan mee is soggy and loses its chewiness pretty fast. You do want to work fast or you could make it in small batches like 1 bowl at a time so that it always stays fresh when it is prepared.

6. When you are done working on the dough, crank the heat up to high and bring the broth to boil, season with some salt and add the green vegetables. The noodle is done when the vegetables are cooked.

吃的时候加上炸酥的江鱼仔，一点葱油和葱酥，两大勺肉臊。沾酱是朝天椒和酱油。
 

 

 

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http://www.echoskitchen.com/2016/08/spinach-pan-mee.html