Well, finally I’m jumping to blogging world. It’s kind of weird since I hate writing. However, I will try to keep this going on as much as I can in year 2014 now that I have my blogging space.
So, first post today is BANMIAN – a well known Chinese noodle in Singapore and Malaysia. It’s a simple handmade noodle in anchovies broth.
I wanted to make homemade banmian the longest time. However, the thought of kneading the dough sounds daunting for me. For this first trial, I kneaded the dough the night before while watching TV and I find it’s actually not difficult at all.
Again I didn’t take note of the ratio but I think you can find the details just by google. There are a lot of banmian recipes out there on the interweb. I have read quite a number of recipes on the internet and the main ingredients are pretty much similar.
Plain flour, water, vegetable oil for the noodle.
Lots of anchovies for broth. I simmer for 2 hours with added whole head of garlic. Season with salt or fish sauce.
Mandatory - Fried anchovies, fried shallot, mushroom, minced or sliced pork/chicken (marinated with soya sauce and add corn starch to tenderize the meat or you can marinate in any other fancy way) and leafy vegetables. The original ban mian are served with Sayur Manis which is hard to find to Singapore. I used Chinese spinach for my recipe. I still think Sayur Manis taste so much better.
Optionally you may also add eggs, shrimps or Chinese black fungus
I’m sure will be cooking this dish again soon.