南洋風味--菠菜板麵/Spinach Pan Mee

 

去年夏天的時候我種了一批紅/綠莧菜但長得都不好，後來我就沒收成，讓它自生自滅。今年播種期家裏一堆事情，所以就休耕了。誰知道不久前莧菜自己鑽了出來，長得還特別好，葉子都成巴掌大了。

摘一盆煮一鍋菠菜汁做的板麵，吃得營養又滿足，真是老天送我的禮物呢！

I planted some Amaranthus last year during the summer, but the yield was low, I did not uproot the plants and let it die on its own. Little did I know that Amaranthus is so hardy that it survived the winter and came out on its own again this year, only strongly.

It gave me palm size leaves that look amazing, though I have not planted much this year, my Amaranthus did give me a chance to enjoy home grown vegetable this year!

I harvest some to make this Pan Mee, which I made the dough using spinach, I liked that the red Amaranth makes the soup a little pinkish in color, beautiful and full of nutrients!

 

菠菜麵團：
2 杯 中筋麵粉
1/4 小勺 食鹽
3/4 杯 菠菜泥 (一大把菠菜加點水磨成泥)

其他材料：
200 克 莧菜/綠色蔬菜
1 大碗的 肉臊
2-3 隻 朝天椒
1 杯 江魚仔 (去頭，內髒，洗淨)
1/2 杯 紅蔥酥&蔥油
For dough：
2 cups of all purpose flour
1/4 tsp of salt
3/4 cup of ground spinach paste (made from a bunch of spinach with little water)

Other ingredients：
200 gm of Red or green amaranthus/Green Leaves vegetable
1 bowl of Gon Loh Minced meat
2-3 Thai Chili
1 cup of dried anchovies (head and innards removed, cleaned)
1/2 cup of Fried Shallot & Shallot oil

 

1. 把麵粉，菠菜泥和食鹽和成一個比較硬的麵團，餳麵15分鍾。與此同時，把江魚仔炸香備用.

2. 煮滾大半鍋水加半顆的江魚仔精塊，煮滾。（或用1.5公升的雞/豬骨高湯. 再不然，取小半杯的江魚仔，炸酥，加1.5公升水煮20分鍾，撈出江魚仔，成高湯）。

3. 把高湯再煮滾，取一小塊麵團。雙手把麵團扯開撐薄，再掰成小塊放到湯裏煮。

4. 間中取湯勺攪拌一下，不讓麵片粘底。繼續把剩下的麵團扯完為止，動作要快，也可以取個小鍋，一碗一碗地準備，這樣麵片就不會發脹了。

5. 加鹽調味後，加入莧菜/青菜。蔬菜煮熟即可。

 

1. Knead together flour, spinach paste and salt to form a stiff dough, you can do it with hand, bread machine or stand mixer, it doesn't really matter. Just make sure you let the dough rest for about 15 minutes before peeling.

2. Meanwhile, fry anchovies until golden in color and crunchy.

3. Add half cube of Ikan bilis stock with 1.5 litre of water, bring to boil. (Alternatively, use 1.5 litre of any stock you have, chicken, or pork bone stocks. Or make simple broth by frying a handful of dried Anchovies until crispy, then add 2 litres of water and bring to boil, turn the heat down and simmer for 30 minutes, discard the anchovies and use only the broth.)

4. When the broth is boiling, turn it to medium heat and start pulling and stretching the dough to form thin layer, peel the layer off into small pieces and into the broth to cook.

5. Stir the pieces in between using a spatula to prevent sticking to bottom. Continue working on the dough if you are working alone, if you have a partner in the kitchen like how we used to back home (mom and I will work in tandem to peel, add the minced meat and peel to speed up the process.) You don't want the pan mee to be overcooked, overcooked pan mee is soggy and loses its chewiness pretty fast. You do want to work fast or you could make it in small batches like 1 bowl at a time so that it always stays fresh when it is prepared.

6. When you are done working on the dough, crank the heat up to high and bring the broth to boil, season with some salt and add the green vegetables. The noodle is done when the vegetables are cooked.

吃的時候加上炸酥的江魚仔，一點蔥油和蔥酥，兩大勺肉臊。沾醬是朝天椒和醬油。
 

 

 

歡迎到我的英文博客玩--

http://www.echoskitchen.com/2016/08/spinach-pan-mee.html