This used to be a dish made by my grandmother when I was still in Batu Pahat. Grandma would knead the dough and mom would prepare the rest of the ingredients, including cooking the dish. Later on, mom undertook the task of kneading the dough. I wanted to introduce our Johor style of Pan Mee to hubby but what prevented me from cooking it was the work itself : all for just 2 of us to eat. I mean, how much can 2 person eat? And all the trouble for that? Finally when mom came over, I had 4 people in the house to have dinner. Mom took over the kneading of dough ... and the cooking. I prepared the ingredients for her. Together we made this for dinner. It was fabulous! There were many other side ingredients that were classified as 'must-have' : fried shallots, anchovies and lastly chili padi (bird's eyes chili) . I would scatter all these on top but Iwill not stir it. Reason being I do not want the anchovies to go soft and limpy. Hubby enjoyed the dish tremendously and actually asked mom how she made the tasty soup.
500 gm all purpose flour
2 large eggs
150 ml water,plus extra if necessary
a pinch of salt
some corn starch for dusting
500 gm minced meat (we made into round balls. Marinate meat with salt, sesame oil and soy sauce)
3 tbsp soy sauce
1 tbsp sugar
fried anchovies,head removed
200 gm fresh anchovies,washed
5 liter water
1 anchovies cubes*Knorr*
salt and ground white pepper powder to taste
1 lb baby green mustard ,washed and cut (we used a vege which we called 'money' vege).
1:Combine flour and salt in a large mixing bowl,sifted .Add in water and eggs,mix and knead into a stiff dough.Cover with wet cloth or paper towel,let it rest for 30 minutes.
Soup Base or Stock :
1. Prepare 5 liter water with fresh washed anchovies at medium high heat.Boil or simmer for 45 minutes. Add in anchovies cubes. Simmer for another 10 minutes before add in salt and ground pepper powder to taste. Reduce heat to low. Discard the anchovies. Taste the soup before you add the soy sauce and sugar. Add them based on your own taste preference.
2. In low fire, roll mince meat into balls and add into soup. Turn to moderate heat for about 3 - 5mins. Add some some fried shallot and fried anchovies. Turn down fire.
3. Pinch the dough into the soup. Some like it thick while others like it thin. Pinch according to your preference. When all dough are in the soup, stir a while so that they are cook evenly.
4. When the dough are cooked, add in the vegetables. Dish out and garnish with fried shallots and fried anchovies. Serve hot with cut chili.
My cooking tips : Instead of pinching the dough in, you may want it eat it as noodles. Use the pan mee machine (cost less than RM50) to make the noodles. If you don't have one, roll the dough flat on a floured surface. Use a knife to cut strips to the thickness you desire.