Monday, October 31, 2011
Ban mian (literally "board noodles") is so named due to the characteristic flat shape of its noodles.
Ban mian served in parts of China, such as in northern Fujian, comprises egg noodles which are boiled, and served in sesame butter sauce, and in soup.
In Malaysia and Singapore, health-conscious individuals are taking to ban mian (or pan mee), due to its relatively generous serving of vegetables and less use of seasoning and other artificial ingredients. Also known as handmade ban mian (手工板面), it is, however, made using a hand-operated machine in the stall which forms noodles from the dough.
The dish is served in soup, usually with pieces of minced chicken or minced pork, ikan bilis (anchovies), vegetables, and an egg, and also commonly comes with sliced mushrooms and fish balls.
In Singapore, the handmade ban mian stalls often offer alternative toppings. For example, one can order ban mian with deep-fried anchovies or fresh slices of fish.
1kg面粉 | 1粒蛋 | 半大匙盐 | 500ml清水
129g江鱼仔 | 4,500ml清水
200g青菜 | 20朵香菇，浸软，切丝 | 300g肉啐 | 江鱼仔，去头和内脏 | 150g小葱，切片
Posted by boon's little kitchen at 11:41 PM