How to make Singapore Mee Hoon Kway 面粉粿 Pan Mee 板面 Ban mian | Chinese Handmade Noodles Recipe
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- čas přidán 28. 09. 2017
- Mee Hoon Kway (面粉粿) or Banmian (板麵) is a popular noodle dish in Singapore. You can almost get them from any of our local coffeeshops and food courts. The dish is made up of handmade noodles served in simple light broth, usually with some vegetables, minced meat and topped with a half-cooked egg.
Most Singaporean Chinese (especially ladies) love a bowl of piping hot Mee hoon kueh or Ban Mian (handmade noodles). There are a few key components to making this dish worth queuing for at our local food court. The most important one has to be the soup base then comes the texture of the noodles, the minced meat in the soup as well as the accompanying chilli dip. Yum yum yum! I’m salivating at the thought of writing this (haha!).
From what I understand, the name Ban Mian came from the Hakka Chinese' method of cutting the noodles into strands by using a wooden block as a ruler. I'm a Hakka but I never knew about this!
Refer to the ingredient list below or go to our webpage for easy reference: spicenpans.com/handmade-noodles/
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 10 - 12
FOR NOODLES:
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Mix ingredients together into a dough and rest dough in fridge for 45 minutes to one hour.
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1kg plain flour
1 teaspoon salt
2 tablespoon cooking oil
2 eggs
0.5L water
Some extra plain flour for dusting
FOR SOUP BASE
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Put the ingredients in a pot and bring the water to a boil on high heat. Once the water has come to a boil, reduce the heat to low and simmer for one hour.
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6L water
750g chicken feet (blanched)
300g anchovies also known as ikan bilis
250g soya bean
2 tablespoons white peppercorns
1 thumb size ginger - crushed
FOR MINCED MEAT
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Mix everything together and leave the mixture in the fridge - ready to be used in soup.
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1kg minced pork
600g fish paste
2 tablespoons of flounder fish powder (you can replace this with ikan bilis powder or chicken powder)
2 tablespoons light soy sauce
1.5 tablespoons cornstarch or tapioca flour
1 tablespoon sesame oil
1 teaspoon salt
A generous dash of pepper
OTHER INGREDIENTS
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You can add other ingredients you like to your individual bowl of handmade noodles. Here's what we added...
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Some...
Prawns
Sliced fish
Wolf berry leaves
Crack in an egg and leave it half done in the soup.
Enjoy! - Jak na to + styl
Delicious! Just made it, the mee hoon kuay has great texture.
Woohooz. Thank you so much, Andrew!
This is another winner. Even though I can’t find any chicken feet and fish paste, the dish still turned out very well. With a bit of tweak, I added some rock sugar and salt into the broth. My friends had fun pinching the dough into small pieces and we boiled like any mee hoon kway (no need to flatten or roll the dough). Thank you for sharing the recipe. We should be cooking it again soon!
I used to prepare this for my employer. but I add little bit of tapioca flour for my dough. the result is nice. I Cook for them once a week
+julie lumabas Your employers were very lucky to have you as their helper. 👍🏻👍🏻👍🏻
All you recipe very nice yammy alot me tray my boss very like 👍👍👍👍
thanks for the receipe!
You’re most welcome
Salivating at midnight. Why and I hungry now? LOL
Luxurious version of pan mee - 加料版
Good in details the ingredient .
😋😋🙏
love your food video!!! I love ban mian and my partner love Mee Hoon Kway!! this is perfect!! can you teach us how to do a good chili that goes well with it.
Because i normally cook for 2 people. May i know how long can i keep the dough and broth for?
Thank you for sharing your delicious recipe.
+linzy Yo Hihi. Thanks so much for your kind comments. You should be able to keep the broth for up to a month or two if you freeze it. As for the dough, we kept it up to 36 hours with no issues. We usually cook one batch to last us for lunch, dinner and the next day's lunch or dinner too. Happy cooking!
Spice N' Pans thank you!!!
Thank you for sharing.Is it use the plain flour?
@spice n pans, do we need to soak the soy beans before putting into the boiled water? If yes, how long to soak it? Thanks in advance!
Hungry 🤤🤤
Hehe, hope you're not so hungry now, Stella :))
Hi Roland! Do you have the recipe for Qiu Lian's Ban Mian chilli?
I made the noodle today, but I would like to serve it tomorrow. How to store it in a fridge?
Thx for your recipe, so glad that i found this channel, for the meatball part, what is the fish flour you use? Not fish stock powder right?
Thank you so much! This is the fish seasoning we used shopee.sg/product/16399179/1123758619?smtt=0.0.9 don’t worry if you don’t have them. You can just omit it and slightly more light soy sauce in your meat ball mix. Happy cooking!
@@spicenpans thank you so much, guess i have to order from shopee, cant find that from my nearby NTUC 😔
You can skip it. No problem at all.
Tis is a dish that I will once a month at home. Back at ky hometown in Klang, we hv mee hoon kueh stalls every 1km. Its a big competition over there, every stall try to outdo another stall to offer the best QQ texture mee hoon kueh. Most work w hands to pull it into e soup. Boy...they r fast...quick pull, (and very thin slice too) and in iy goes to e soup, I estimate, they can pull 3 seconds p/pc. Some stalls added pork liver that will give a natural sweetness to e soup.
+kuchinta2020 I love Malaysian Mee Hoon Kway. Yum yum yum. 👍🏻👍🏻👍🏻👍🏻
I watched the Korean version last night :D
Is fish paste essential to elevating the taste of the minced meat? It always seems to taste really good when I eat out, but doesn't taste the same when I prepare it at home. Thanks for the recipe -- will definitely try it out!
No. This is an elevated version of minced meat.
Hi! If Im cooking for only 4 persons, do I half everything (dough and broth) in the recipe? Thanks!
Yes pls. Happy cooking!
I lovvvve yr fat blue ceramic pot! 😄😃😁 Very nostalgic
kuchinta2020 omg! I was thinking exactly the same thing! Lol!
+kuchinta2020 Hehe. Ah ma pot!
What happens if you add more eggs into the dough?
May I know what thickness you use ?
😋
May I know if you use the same anchovies you threw inside the soup and oven bake after the soup is done?
Yes you can do that. Just add salt to the ikan bilis. If possible, dry them under the sun but if that’s too troublesome, you can skip the sun part. Just put in the oven and bake for 30 mins at 180C or until crispy. Do check occasionally to make sure they’re doing ok. You can airfry too. Happy cooking
@@spicenpans thank you very much. I have learned a lot from you.
Thank u
Thank you too, Thu Thu 🙏🙏
I'll cook today 🤤🤤🤤. I like to eat mee hoon kway
Happy cooking! 👍🏻👍🏻👍🏻
Hi! My child is allergic to egg.. any substitute I can use to make the dough??
Just omit egg and add more water
Hi! Would like to try this recipe. Just wanna check- 250g of soya beans is soaked weight or raw weight? Thanks :)
Hihi. Happy cooking. Raw weight.
@@spicenpans thank you!!!!
Is your dough QQ? I can't fathom how some hawkers come up with kueh that has an amazing springy yet soft texture. They must have a bag of tricks when making/kneading that dough.
+Adeline Gan ya man. They’re very good. Get to do it day in day out so must have found the secret through a lot of trial and error.
Spice N' Pans ...Can't wait to try out your recipe. 😋 I actually want to have a go at making biang biang mian. I simply love the texture of this noodles. Thanks for sharing your awesome recipe.
I think using ice cold water gives the springy-ness into the dough. Give it a try
Add tapioca flour, it will be qa
YIP PAUL up to you. If he uses 500g flour, then you mix 400 + 100 tapioca flour... try it! Yes you can freeze them too.
Amazing, i asked you but youtube answered me 😂
Can u do a version for 2pax pls?
+Koh Hui Ying Good morning! It's difficult for us to do so because we seldom cook for 2 pax at home but you can easily divide the portion by 5. Perhaps you can consider cooking for 4 - 2 portions as lunch and 2 portions as dinner. Usually that's what we do at home too to minimise cooking time. Hope this helps.
What substitutes can I replace for ikan billis?
Hihi. You can use your favourite soup stock - can be chicken stock or soya bean stock or even pork stock.
Thanks! Btw, I love your style of explanation with the cooking! Good job!
Elaine Lai thank you so much!
found it, CZcams knows my request to you
dry ke kou mian pls! i have no idea how to make a good sauce base😅
Okie. We shall try it one day.
I wish you can make halal version, thank you
Oh why kao ki cai not mani cai? 😑
+Cheng Wu hehe cos Kao ki cai is Roland's favourite.