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New seafood mee hoon kueh stall in the West!
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There is only a handful of noodle stalls that churn their own noodles. Of the few, most of them pre-cut the noodles, and cook it on demand. 456 Mian Fen Guo is currently run by Dickson, who is a third-generation hawker. The 27-year-old shared that he learnt how to make handmade noodles from his grandmother.
We tried their Mian Fen Guo, which is more commonly known as mee hoon kueh. The broth, which was well-seasoned and flavourful, was indeed much clearer as compared to the broth from other ban mian stalls.
The stall also has dry ban mian, which is tossed in a sweet and savoury dark sauce. We had the dry option with u mian, and the noodles were also springy and chewy, just like the mee hoon kueh.
Continue reading at Miss Tam Chiak: https://www.misstamchiak.com/456-mian-fen-guo/
456 MIAN FEN GUO
Address: 59 Food Court, 59 New Upper Changi Road, Singapore 461059
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在這家從Taman Cantek搬到這裡的家傳板麵所點的都很新鮮和好好吃...除了招牌的煮水和乾撈或是乾炒之外，個人超愛帶有酒香味的滑蛋炒伊麵...而且環境也很舒適。
This newly relocated Jia Chuan Pan Mian from Taman Cantek serving very fresh and delicious from their signature pan mian whether soup or dry even fried...their watan fried yee mian with wine is a must to try item.
🏠 家传板面 Jia Chuan Ban Mian
📍Lot 8, Ground Floor, Lido Plaza ( below The Bean )
🕙 Operating Hrs: Mon- Sat (6.30am-3pm) *Sunday off | PH & CNY open
👩🏻🍳 •Non Halal•
👉🏻Follow us on Instagram- https://www.instagram.com/eatnhopsabah
#eatnhopsabah #家传板面茶餐室 #JiaChuanBanMian #LidoPlaza #Kotakinabalu
Pan mee (also known as 板麺 in Chinese--pronounced as ban mian) is a Hakka noodle dish which is thought to have originated from Malaysia. In Singapore, ban mian is usually served in soup with crispy anchovies, minced pork and leafy vegetable as well as an egg. Dry chilli pan mee is especially popular in Klang Valley. In this version, the noodles or pan mee are served dry, coated with a thick black soya sauce base and topped with sambal chilli mix minced pork and anchovies. A poached egg is also added which is usually stirred into the noodles. One of the most integral parts of this dish is the sambal chilli mix. This is one of our favourite dishes to go for whenever we're in Kuala Lumpur.
Refer to the ingredient list below or go to our website here http://spicenpans.com/chilli-pan-mee/ for your easy reference.
We would like to give special thanks to Greenpan for letting us try out their high quality non-stick pan in the video . If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 8
Making pan mee chilli
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100g of dried chilli - washed
15g of bird's eye chilli (chili padi)
35g of dried shrimps - soaked
6 pieces of shallots
1 bulb of garlic
2 tablespoons of oil
1.5 teaspoons of salt
1 teaspoon of sugar
Making pan mee
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500g of plain flour
1 teaspoon of salt
1 tablespoon of oil
1 whole egg
300ml of water
(prepare extra plain flour for dusting after the dough has been rested for at least 30 minutes)
Making crispy anchovies
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200g of anchovies (ikan billis)
Enough oil to fry anchovies or bake in oven
Making minced meat with mushrooms
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1 tablespoon of oil
3 cloves of garlic - minced
5 pieces of medium size mushrooms - sliced
400g of minced meat
1.5 tablespoons of oyster sauce
1.5 tablespoons of premium dark soya sauce
1 cup of water
A few dashes of white pepper
Some cornstarch solution
1 teaspoon of sesame oil
Pan mee sauce
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1.5 teaspoons of oyster sauce
2 teaspoons of premium dark soya sauce
1.5 teaspoons of lard oil
Other ingredients
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Prepare some blanched green leafy vegetables of your choice
Poached eggs
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