By | December 24, 2016

~ Dry Pan Mee with Mix Minced ~

It is a norm to serve dry or soup Pan Mee with three main ingredients, anchovies, minced pork, mani chai (Star gooseberry or Sweet leaves) and chilli in Malaysia and Singapore. There are many variety of Pan Mee soup base and sauces recipes available on the “world wide web”, just one “Google” away. How do we determine which one will best suit our tastebuds? I would say just a simple one with natural flavours would be the best to go for.

Believe it or not, the savoury silver baits is what makes the dry Pan Mee flavourful. When I shopped for them, I just realised that there are two types of silver baits available in Singapore, one which is less salty and another which is apparently saltier than the other which is sold at a lower price. I opt for the saltier one as it will turn out to be just nice after a few rinses before cooking. Also, I think it is normal for anchovies and silver baits to be salty as it is.

As my family members are not a big fan for pork and no spicy food are served for the little one yet, I have omitted both these ingredients. In this recipe, instead of a typical meaty Pan Mee, I tried out replacing meat with tofu, Tau Kwa to be specific. I have replaced anchovies with silver baits too as it is easier for the little one to bite on. Chilli is a big “NO” for the little one as she would scream for water when she was mildly tested on several occasions So, I opt for Teo Chew chilli oil, only to be added to an individual adult portion.

Can we still make good Pan Mee without the traditional ingredients added? Oh, yes! I think the most crucial ingredient for a good bowl of Pan Mee is not the pork and the chilli but the naturally flavourful anchovies (which I replaced with silver baits). Although I added tofu and a lot more vegetables in this recipe as a healthier choice, I think it taste as good, if not better, when they blended with the silver baits and minced mushrooms. Perhaps, it is a psychological play too. When there are more vegetables and less meat added to my cooking, I tend to think that it is more delicious. Will this suit your palate too?

Dry Pan Mee with Mix Minced Recipe (Serves 4 Adults) :

  1. 4 pieces Dried Pan Mee, approximately 70-75 grams each
  2. 1.5 litre Water
  3. 120 grams Silver Bait
  4. 2 pieces Tau Kwa, approximately 200 grams each (cubed 1cm x 1cm)
  5. 1 medium Brinjal (cubed 1cm x 1cm)
  6. 1 medium Zucchini (cubed 1cm x 1cm)
  7. 10 pieces Shitake Mushrooms (minced)
  8. 2 tablespoons Dark Soy Sauce
  9. 1 tablespoon Light Soy Sauce
  10. 1 tablespoon Oyster Sauce
  11. 50ml Water
  12. 1 tablespoon Sesame Oil
  13. 1 teaspoon Brown Sugar
  14. 1 teaspoon Black Pepper
  15. 1 stalk Spring Onion (finely chopped for garnishing)
  16. 1 tablespoon Teo Chew Chilli Oil (optional)

AMC Healthy Cooking Method :

A. Blanching the Pan Mee

  1. Add 1.5 litre of water to an AMC 20cm 3.0 litre Pot unit. Cover with an AMC transparent blue glass lid. Switch on Navigenio to automatic mode “A”. Turn on Audiotherm, place on lid knob, indicating 80°C or “Carrot Window” and set on 1 minute to bring to boil. When Audiotherm beeps, turn off Audiotherm and switch on Navigenio to heat level “2”.
  2. Add Pan Mee into Softiera Insert unit and place it into the pot unit. Cover pot with the transparent blue glass lid and cook for 3 minutes or until soft. Remove Softiera Insert unit from pot unit and portion Pan Mee into serving bowls.

B. Stir-frying the Silver Baits Mix

  1. Add garlic to an AMC 24cm 3.0 litre Eurasia Wok unit. Switch on Navigenio to heat level “3”. Turn on Audiotherm, place on lid knob, indicating 50°C or “Meat Window”.
  2. When Audiotherm beeps, turn off Audiotherm and continue to cook on Navigenio with heat level “3”. Add sesame oil, gently stir-fry with garlic. Add silver baits, minced mushrooms, cubed Tau Kwa, cubed brinjal and cubed zucchini one at a time while gently stir-frying each. Add diluted sauces in 50ml water. Cover Wok unit with lid.
  3. Switch on Navigenio to automatic mode “A”. Turn on Audiotherm, place on lid knob, indicating 80°C or “Carrot Window” and set on 1 minute to cook.
  4. When Audiotherm beeps, turn off Audiotherm and Navigenio. Add brown sugar and pepper to taste and gently stir.
  5. Scope generous amount of the Silver Baits Mix to the Pan Mee in serving bowls and mix well with Teo Chew Chilli Oil. Garnish with spring onion. Serve warm.

Tips : As Pan Mee naturally contains wheat starch which produces massive foam swell, boil over may happen when water temperature is too hot during the cooking process. Hence, the AMC transparent blue glass lid is most ideal for use to better monitor cooking of starchy noodles to avoid boil over. Who says you must remove the lid to avoid boil over?!

Boil water in a 20cm Pot unit on Navigenio with Automatic mode up to 98°C. Add Softiera Insert with dried Pan Mee into the boiling hot water and cook till soft on Navigenio heat level 3.

When Pan Mee is cooked, remove Softiera Insert and place it on an upturned lid. Portion into serving bowls.

These ingredients are good for mix with 4 bowls of Dry Pan Mee.

Preheat Eurasia Wok unit on Navigenio heat level 3 up to 50°C or “Meat Window”.

Brown the garlic and shallots with oil in the preheated Eurasia Wok unit at 50°C.

Add silver baits to brown.

Add mushrooms to brown.

Add Tau Kwa to brown.

Add brinjal to Wok unit.

Add zucchini to Wok unit.

Gently mix all ingredients well.

Add diluted sauces to the ingredients.

Cover lid and cook automatically for 1 minute from 80°C point.

Well cooked Silver Baits Mix. Add brown sugar and black pepper to taste.

Take a closer look at the stir-fried mixture.

Add a generous amount of the Silver Baits Mix into the bowl of Pan Mee and mix well to make “Dry Pan Mee”.

 

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