Pan Mee/ Mee Hoon Kueh (Hand-Torn Noodle Soup) with Sambal Chilli

Pan Mee is one of the most popular Malaysian hawker foods around, which has now grown into restaurants. Even tho' the dried version is more popularized but I still preferred the typical soupy version. It has been some times back since I last make my Pan Mee, I think the last one was 4 years ago. Yeah, quite a while back, right!

For me, the key ingredient to a good pan mee is the Sweet Leaf. If I cannot get sweet leaf, I will not make pan mee. Sweet leaf is rather hard to get in my neighboring hypermarket/ supermarket. Usually I can only get it from the wet market (which I hardly go now because of my kids).

...RedTick Online is selling sweet leaf... RedTick is also available at SetiaWalk, Puchong...
So, when I discovered that RedTick Online is selling sweet leaf, I was ecstatic. Now, I can easily get sweet leaf with just a few clicks away whenever pan mee craving kicks in. A sidenote about RedTick Supermarket, it is also available in physical store at SetiaWalk, Puchong. But nowadays I would prefer to order online and have my groceries delivered to me.

Sweet leaf or 'Sayur Manis' is also known as 'Shu Chai Yip' (Potato Leaf) in Cantonese and scientifically known as Sauropus androgynus. If you are buying this from wet market, you will find it in long branches like shown in above photo. But if you are buying from hypermarket/ supermarket, you may sometimes find them folded and packed nicely into individual clear plastic bag.

Over the years, I've tried numerous recipes and ratios of flour to water. I would say that the most successful recipe is this time. It is smooth, soft and pliable. You can stretch the dough out as thin as a paper without breaking it. And when eating them, just 'slurp' the hand-torn noodle and it will simply glide through your throat, straight to your tummy. Yumm...

Homemade Sambal Chilli

A good pan mee wouldn't be complete without a sambal chilli. So this time round, I make my own sambal chilli. It was a perfect match! It goes so well with my pan mee. My recipe below is enough to make about half cup of chilli. You may keep any leftover in the fridge and use it later, for noodles or in your cooking.

What makes me really happy was seeing my 3 years old daughter finished up the whole bowl including the meat mixture and sweet leaf down to the soup, all clean within 15 minutes. The thing is, usually she doesn't like pan mee when we ordered outside. This gives me a great satisfaction, as a home chef mom!

Prep Time  : 3 hours
Cook Time : 5 mins (per bowl)
Total Time : +/- 3 hours 5 mins
Serves       : 3 - 4 pax

1 1/2 cups dried anchovies, heads and guts removed
3 pcs thick slices ginger
2 - 3 cloves garlic, smashed
2.5ℓ water
300g sweet leaves

Noodle Dough
2 cups plain flour
1 tsp salt
2 tsp vegetable oil
1/2 egg, lightly beaten
1/2 cup warm water

Meat Mixture
1 clove garlic, minced
150g minced pork
3 pcs fresh shiitake mushrooms, thin slices
1 pc black fungus/ mok yue, soaked and cut into thin strips
1 Tbsp oyster sauce
1/2 Tbsp light soy sauce
1/2 tsp dark soy sauce
1/4 tsp sugar
1/8 white pepper
A dash of monosodium glutamate
1/2 cup water

Topping - Fried Anchovies
1/2 cup dried anchovies, heads and guts removed

Sambal Chilli
10 pcs dried chilli, soaked
3 pcs red chilli, deseeded
3 cloves garlic
4 shallots
2 Tbsp dried shrimps, soaked
1/2 Tbsp shrimp paste/ belachan (about 1.5cm x 1.5cm)
1/4 tsp salt
1/4 tsp sugar
1/3 cup vegetable oil
1/4 - 1/2 cup water (more or less up to your preferred consistency)
1 Tbsp limau kasturi juice

1. Wash the anchovies for both soup and topping, under running tap water a few times. Drain in a colander and leave to air-dry for few hours.

Sambal Chilli
2. Roughly chop all the ingredients and blend into fine paste. In a hot wok, pour about a 1/3 cup of vegetable oil. Add the blended chilli paste, salt and sugar. Stir to cook until the chilli paste is cooked. You will see the chilli will begin to separate from the oil. Add in water and continue to cook until it has slightly evaporated. Dish up and stir in a tablespoon of limau kasturi juice. Set aside until needed.

Noodle Dough
3. In a big mixing bowl, using a wooden spatula or sturdy spatula, mix well the flour and salt first. Then add in vegetable oil and stir to combine, follow by egg and water. Using your hand, knead to form a dough. (The wall of the mixing bowl should not have any residue of flour sticking on it.)

4. Transfer the dough onto a lightly floured surface and knead until it becomes a smooth dough. Cover and let it rest for an hour before using it.

Soup Base
5. In a thick-bottomed pot, sauté garlic and ginger until fragrant. Add in more oil and stir-fry the anchovies until light golden. Add in water and bring to a boil. Once boiled, reduce the heat and continue to simmer for approx. 30 - 45 minutes.

Topping - Fried Anchovies
6. Heat oil in a wok, deep fried the anchovies until golden brown. Dish up and set aside.

Meat Mixture
7. In a wok, sauté garlic until fragrant. Add in the minced pork and stir-fry until 80% cooked. Add in mushroom, black fungus, seasonings and water. Cook until the pork and mushrooms are cooked, and the liquid is mostly evaporated. Dish up and set aside.

Cook Your Pan Mee
8. Divide the dough into 4 balls. Use a ball of dough for one serving.

9. In a small pot, add in approx. 1 1/2 cup of soup and a handful of sweet leaf. Bring to a boil. Once boiled, reduce to medium low and add in your hand-torn noodles, piece by piece. To tear the dough, simply pinch and tear it from the ball of dough. Stir the soup twice or thrice throughout the process. Cook until all noodles are cooked.

10. Pour the noodles into a bowl and add a spoonful of meat mixture the fried anchovies on top. Serve with the sambal chilli and enjoy hot!

● I find that using the whole egg would make the noodle too eggy, hence the weird measurement of 1/2 egg. To get the 1/2 egg: Break an egg into a bowl and whisk well to combine, then divide half. To avoid wastage, the other half of the unused egg can be used in your pan mee later. Just pour it in the (individual) soup to make Pan Mee with Egg.

● To make into noodle strands, you may do so after Step 3.

● You may chill the leftover dough and use it the next day.

● For a more flavorful soup, you may add pork bones or soya beans.

● To ensure crispy anchovies, make sure that the anchovies are mostly dried up and the oil is hot.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...(+/-)


Steamed Chicken with Pickled Mustard Root

Many housewives (like myself), when we've ran out of idea of what to cook, we will just cook whatever we found in the pantry or fridge (especially on the last day of the week when we needed to clear the fridge for new groceries), and most of the time, the newly tweaked dish will comes out tasting yummy~licious.

And this humble looking dish is the creation from my "Don't Know What To Cook?" night. It was surprisingly appetizing with a bit of savory and a hint of spiciness. I've got the inspiration from my hubby's favorite mommy's dish, Steamed Char Choy Minced Pork. Instead of minced pork, I've used chicken cubes and added some other ingredients to make it more flavorful. Actually, there are bird's eyes chillies, but because it was green color, it has sort of camouflage itselves in the dish.

My hubby love it so much that he decided that this will be our FAMILY's dish. You know, like every family will have their own tweaked recipe, so this will be OURS - The SOOs'!

Hope you'll enjoy our family's dish too!

Prep Time  : 15 mins
Cook Time : 20 mins
Total Time : 35 mins (excl. marination time)
Serves       : 2 pax

1 whole chicken leg, deboned and cubed
1/2 pkt pickled mustard root/ char choy
1 pc big black fungus/ mok yue, soaked and shredded
1 stalk spring onion, chopped into 3cm length
3 sliced thick ginger, crushed
1 bird's eyes chilli, chopped

1 Tbsp light soy sauce
1 Tbsp oyster sauce
2 tsp shaoxing wine
1 tsp sugar
1/8 tsp white pepper
1 tsp sesame oil
1 tsp corn starch

1. In a bowl, combine all ingredients and seasoning. Mix well and marinade for 30 mins.

2. Transfer to a steaming dishware and steam chicken over hot bubbling water for 20 minutes or until chicken is cooked.

● You can prepare this dish in advance, ie: in the morning/ noon and let sit in the fridge to marinade until you wanted to cook it.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...(+/-)


Mother's Day Brunch at Ground Eatery, PFCC Bandar Puteri Puchong

This year, I had the most relaxing Mother's Day celebration (since becoming a MOM 5 years ago). It started off with lazing around in the bed, cuddling and giggling with my two munchkins and my hubby. It felt good not to be worrying about the time ~ no rushing, no need to be late. The world is just US.

...this Mother's Day, I get chance to be 'DADDY' and it felt so so so good...
My hubby had volunteered to shower the kids the night before, so after lazing around, he bounced up in an exuberant mood and prepare the kids for outing. While they were in the shower, I had a short 'ME time' lazing around in the bed, playing my recent addiction - 'Food Street' a mobile online game. Usually, the MOMMY is the one who is doing EVERYTHING. But on this Mother's Day, I get the chance to be 'DADDY' and it felt so so so good!

Then we had our early lunch at Ground Eatery, PFCC Puchong. I've purposely picked this place because I wanted to try their HK Eggettes dessert. But when I wanted to order, they said that they only serve it after 3pm. What a bummer!

However, they did recommend another signature dessert to us, which was the Tau Fu Fah Cheesecake. I had to say that it was very good. As a matter of fact, my hubby love it so much that he wanted me to make this cake for him on his birthday.

Signature Dino Eggs @ RM20.00
Rating: 4/5
Mixed herby minced pork wrapped around soft-boiled eggs and served with a fresh salad.

Smoked Duck Aglio Olio @ RM20.00
Rating: 3/5
I love smoked duck! It tasted almost like bacon but a more meaty texture. But I thought that the olio has a bit too much of garlic. It would be yummier for those who likes garlic but not me.

Aloha! Pizza @ RM22.00
Rating: 4/5
An all-time favorite among pizza lovers! Porky pepperoni, onions and fresh pineapples on a thin crust, topped with loads of mozzarella cheese. Yummy!

Cappucino @ RM10.00
Rating: 4.5/5
I love, love their cappucino! The espresso was so aromatic with the milk and foam thick and creamy. The barista really did a good job in frothing the foam. The foam were so tiny, it makes a luscious layer of micro foam on top! Aromatic, creamy and smooth cappucino... hmmm... definitely my instant boost of the day!

Tau Fu Fah Cheesecake @ RM13.00
Rating: 4/5
This is the dessert I've talked about earlier on. The cake was very soft and smooth, almost like a tau fu fah but with a more filling bites. It goes really well with the gingery syrup that comes with it!

Interior of Ground Eatery

More seating on 2nd floor

More yummy~licious foods...

I am so glad that I've picked this place for this special occasion. It was an enjoyable and yummy~licious Mother's Day brunch. We would definitely go there again in the near future. After all, I still have not try MY HK Eggettes.

For Mother's Day dinner, my hubby cooked us a scrumptious Mexican dinner. Yumm.. yumm.. Photo in the short video enclosed.

My Relaxing Mother's Day

To view the video in full, click HERE.

Tower 4 & 5 PFCC,
Jalan Puteri 1/2,
47100 Puchong,
Selangor, Malaysia.
TEL: 03-5879 7292/ 012-751 1963

12.00pm - 11.00pm

Facebook : Ground Eatery

S.C : NO

MAP (+/-)

Notes for my Hubby, Martin...
Thank you, Lou Kong for helping the kids with the Mother's Day arrangement. I had a great day! I love you and our children very much!

First Commenter...(+/-)

Thai Laksa/ Siam Laksa

Today, I've used the 'cheat way' to make this yummy-licious Thai Laksa. Thanks to my ex-boss, C, who (once) mentioned to me that her Malay neighbor used to make Thai Laksa with cans' tuna. Yes, so instead of flaking out the flesh from mackarel fishes, I've simply used 2 cans of store-bought tuna flakes. So easy and quick!

I know I've always said my recipes are easy and yummy, but they REALLY are! I am a mother of a 9 months old baby and a 3 years old toddler, you can imagine how much time I have in the kitchen. Everything need to be quick! And I am a wife to a fussy eater Hubby, I need to cook NOT JUST edible foods, but yummy as well. So, these are how I trained myself to be a better cook at home.

Spice Ingredients
I think making the spice paste is the 'most complicated' step in my Thai Laksa recipe. When I said complicated, it means too much hassle to bring out my blender and wash it after that. But I tell you, this 'little effort' here is worth it.

When the Thai Laksa was served, the aroma of the ginger bud flower, lemongrass, chillies and galangal were so fragrant and appetizing! As I take the first sip, I can taste the mild coconut flavor and all the fragrances I've smell before this comes to my tastebud. It was yummy yum! And as I take my first bite, I get intervals of everything crunchy and soft. Yummy-licious!

(Recipe adapted from Guai Shu Shu)
Prep Time  : 30 mins
Cook Time : 40 mins
Total Time : 1 hour 10 mins
Serves       : 3 - 4 pax

2 cans tuna flakes in brine/ water (120g/ can)
4-5 stalks of Vietnamese mint/ daun kesum
1 Tbsp tamarind paste
2 pcs assam keping
1.5ℓ water
200ml thick coconut
1/2 tsp salt
1 tsp sugar
Fish sauce to taste

Spice Paste (Blend into fine paste)
4 shallots
3 cloves of garlic
3 cm fresh turmeric
2 cm galangal
1 1/2 stalks lemongrass
5 dried chillies, soaked
2 red chillies
1/4 bud of ginger bud flower
1 Tbsp shrimp paste/ belachan

300g thick rice vermicelli, blanched
200g bean sprout, blanced

A handful of mint leaves
1/4 bud of ginger bud flower, finely sliced
1 cucumber, julienned
1 red chilli, sliced
2 calamansi lime, halved and deseeded
Some lettuces, shredded

1. Blend all the spice ingredients in a blender to fine paste. You may add up to 1/4 cup of oil to help with the blending process. Set aside.

2. In a small bowl, combine tamarind paste and 1 cup of water. Using your hand, squeeze the tamarind paste in water to dilute it and separate from pulps and seeds. Drain and set the tamarind water aside until needed.

3. In a thick-bottomed pot, sauté the spice paste until fragrant and oil separated. Add in water, vietnamese mint, tamarind water, assam keping and tuna flakes (*). Bring to a boil and then lower to simmer. Continue to let it simmer for 20 - 30 minutes.

4. Add in coconut milk and seasoning. Bring it to a boil again and set on lowest heat as you prepare to pour in individual bowls.

5. Arrange noodles and bean sprouts on a bowl. Pour in the soup and top with a little of each condiment ingredients. Serve piping hot!

● You may also add other ingredients to your Thai Laksa, ie; pineapple, shrimps, etc.

(*) I did not add the tuna brine/ water into my stock. I found that the tuna flakes are good enough to do the job. However, you may add the tuna brine/ water into the stock if you want.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

Notes for my Julie & Miguel...
Your daddy loves this one. He rated this at 10/10. Make this for him once in a while, k! And this is a quick & easy dish to whip up for impromptu guests. Definitely your guests will be in awe!

First Commenter...(+/-)



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