關於 egg hakka noodles recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

[KL Chilli Pan Mee]
Pan mee (also known as 板麺 in Chinese--pronounced as ban mian) is a Hakka noodle dish which is thought to have originated from Malaysia. In Singapore, ban mian is usually served in soup with crispy anchovies, minced pork and leafy vegetable as well as an egg. Dry chilli pan mee is especially popular in Klang Valley. In this version, the noodles or pan mee are served dry, coated with a thick black soya sauce base and topped with sambal chilli mix, minced pork and anchovies. A poached egg is also added which is usually stirred into the noodles. One of the most integral parts of this dish is the sambal chilli mix. This is one of our favourite dishes to go for whenever we're in Kuala Lumpur. 👍🏻👍🏻

To get the full recipe of this dish, open your YouTube app & search for Spice n Pans Pan Mee for the best viewing experience. Alternatively, you can click here: https://youtu.be/gM0ZI3SrOHg

Pan mee (also known as 板麺 in Chinese--pronounced as ban mian) is a Hakka noodle dish which is thought to have originated from Malaysia. In Singapore, ban mian is usually served in soup with crispy anchovies, minced pork and leafy vegetable as well as an egg. Dry chilli pan mee is especially popular in Klang Valley. In this version, the noodles or pan mee are served dry, coated with a thick black soya sauce base and topped with sambal chilli mix minced pork and anchovies. A poached egg is also added which is usually stirred into the noodles. One of the most integral parts of this dish is the sambal chilli mix. This is one of our favourite dishes to go for whenever we're in Kuala Lumpur.

Refer to the ingredient list below or go to our website here http://spicenpans.com/chilli-pan-mee/ for your easy reference.

We would like to give special thanks to Greenpan for letting us try out their high quality non-stick pan in the video . If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 8

Making pan mee chilli
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100g of dried chilli - washed
15g of bird's eye chilli (chili padi)
35g of dried shrimps - soaked
6 pieces of shallots
1 bulb of garlic
2 tablespoons of oil
1.5 teaspoons of salt
1 teaspoon of sugar

Making pan mee
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500g of plain flour
1 teaspoon of salt
1 tablespoon of oil
1 whole egg
300ml of water
(prepare extra plain flour for dusting after the dough has been rested for at least 30 minutes)

Making crispy anchovies
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200g of anchovies (ikan billis)
Enough oil to fry anchovies or bake in oven

Making minced meat with mushrooms
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1 tablespoon of oil
3 cloves of garlic - minced
5 pieces of medium size mushrooms - sliced
400g of minced meat
1.5 tablespoons of oyster sauce
1.5 tablespoons of premium dark soya sauce
1 cup of water
A few dashes of white pepper
Some cornstarch solution
1 teaspoon of sesame oil

Pan mee sauce
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1.5 teaspoons of oyster sauce
2 teaspoons of premium dark soya sauce
1.5 teaspoons of lard oil

Other ingredients
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Prepare some blanched green leafy vegetables of your choice
Poached eggs

Mee Hoon Kway (面粉粿) or Banmian (板麵) is a popular noodle dish in Singapore. You can almost get them from any of our local coffeeshops and food courts. The dish is made up of handmade noodles served in simple light broth, usually with some vegetables, minced meat and topped with a half-cooked egg.

Most Singaporean Chinese (especially ladies) love a bowl of piping hot Mee hoon kueh or Ban Mian (handmade noodles). There are a few key components to making this dish worth queuing for at our local food court. The most important one has to be the soup base then comes the texture of the noodles, the minced meat in the soup as well as the accompanying chilli dip. Yum yum yum! I’m salivating at the thought of writing this (haha!).

From what I understand, the name Ban Mian came from the Hakka Chinese' method of cutting the noodles into strands by using a wooden block as a ruler. I'm a Hakka but I never knew about this!

Refer to the ingredient list below or go to our webpage for easy reference: http://spicenpans.com/handmade-noodles/

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram @spicenpans
Blog: www.spicenpans.com

Chat with us!
info@spicenpans.com

Thanks for watching!

See you soon.

xoxo
Jamie
on behalf of Spice N' Pans

Ingredients:
Serves 10 - 12

FOR NOODLES:
-------
Mix ingredients together into a dough and rest dough in fridge for 45 minutes to one hour.
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1kg plain flour
1 teaspoon salt
2 tablespoon cooking oil
2 eggs
0.5L water
Some extra plain flour for dusting

FOR SOUP BASE
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Put the ingredients in a pot and bring the water to a boil on high heat. Once the water has come to a boil, reduce the heat to low and simmer for one hour.
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6L water
750g chicken feet (blanched)
300g anchovies also known as ikan bilis
250g soya bean
2 tablespoons white peppercorns
1 thumb size ginger - crushed

FOR MINCED MEAT
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Mix everything together and leave the mixture in the fridge - ready to be used in soup.
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1kg minced pork
600g fish paste
2 tablespoons of flounder fish powder (you can replace this with ikan bilis powder or chicken powder)
2 tablespoons light soy sauce
1.5 tablespoons cornstarch or tapioca flour
1 tablespoon sesame oil
1 teaspoon salt
A generous dash of pepper

OTHER INGREDIENTS
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You can add other ingredients you like to your individual bowl of handmade noodles. Here's what we added...
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Some...
Prawns
Sliced fish
Wolf berry leaves

Crack in an egg and leave it half done in the soup.

Enjoy!

Fried noodles or vegetable hakka noodles in tamil- Indo-chinese recipe
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