Hokkien Pan Mee

Ingredients

300g flour ( to serve four )

180ml water ( for dough )

100g dried ikan bilis ( for stock )

100g dried ikan bilis ( to fry )

200g ground pork ( seasoned with 1 tbsp cornflour and 2 tbsp light soya sauce )

100g any type of green vegetables

2 chinese mushroom (soaked and sliced)

3 shallots ( sliced)

1 tbsp oyster sauce

1/2 tsp salt

some oil

Preparation

1. Put 100g washed ikan bilis into a pot filled with 1.5 litre water and boil over medium fire for 20 minutes. Strain and discard the ikan bilis.

2. Put flour into a large bowl. Add 180ml water bit by bit into the flour and stir with chopsticks.

3. Knead the flour to form a smooth dough.

4. Cover the dough with a piece of damp cloth and leave aside for 30 minutes before cooking.

5. Deep fry the reminder 100g ikan bilis until brown and crispy.

6. Dish up the ikan bilis. Pour out excess oil, leaving about 3 tbsp oil in the saucepan.

7. Stir fry the sliced shallots until fragrant. Dish out the fried shallots with a bit of oil (to be put into the pan mee soup later).

8. Use the remaining oil in the pan to stir fry ground pork, sliced mushroom with oyster sauce and pinch of salt until well cooked.

9. Dish up for topping the pan mee.

10. Put 1/2 tsp salt into ikan bilis stock and bring to boil when you are ready to start making the 'pan mee' or flat noodle now.

11. Hold the dough at one corner with two hands and pull it until as thin as possible.

12. "Tear" out piece by piece to put into the pot of boiling stock.

13. Add 1 tbsp of the cooked oil with fried shallots to the pan mee and stir evenly.

14. Add the green vegetables. Turn off the flame when cooked .

15. Dish up into a bowl and top with fried ground pork, mushroom and crispy ikan bilis.

16. Pan Mee is normally served with chili padi in soya sauce.