南洋风味--菠菜板面/Spinach Pan Mee
來源:新浪博客去年夏天的时候我种了一批红/绿苋菜但长得都不好，后来我就没收成，让它自生自灭了。今年播种期家里一堆事情，所以就休耕了。谁知不久前苋菜自己钻了出来，长得还特别好，叶子都成巴掌大了。摘一盆煮一锅菠菜汁做的板面，吃得营养又满足，真是老天送我的礼物呢！Iplanted some Amaranthus last year during the summer, but the yieldwas 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 thewinter and came out on its own again this year, onlystronger. Itgave me palm size leaves that look amazing, though I have notplanted much this year, my Amaranthus did give me a chance to enjoyhome grown vegetable! I harvest some to make this Pan Mee today,which I made the dough using spinach, I liked that the red Amaranthmakes the soup a little pinkish in color, beautiful and full ofnutrients!
菠菜面团：
2 杯 中筋面粉
1/4 小勺 食盐
3/4 杯 菠菜泥(一大把菠菜加点水磨成泥)
其他材料：
200 克 苋菜/绿色蔬菜
1大碗的 肉臊
2-3 只 朝天椒
1 杯 江鱼仔(去头，内脏，洗净)
1/2杯 红葱酥&葱油
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 withlittle 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.把面粉，菠菜泥和食盐和成一个比较硬的面团，饧面15分钟。与此同时，把江鱼仔炸香备用.
2. 煮滚大半锅水加半颗的江鱼仔精块，煮滚。（或用1.5公升的鸡/猪骨高汤.再不然，取小半杯的江鱼仔，炸酥，加1.5公升水煮20分钟，捞出江鱼仔，成高汤）。
3. 把高汤再煮滚，取一小块面团。双手把面团扯开撑薄，再掰成小块放到汤里煮。
4.间中取汤勺搅拌一下，不让面片粘底。继续把剩下的面团扯完为止，动作要快，也可以取个小锅，一碗一碗地准备，这样面片就不会发胀了。
5. 加盐调味后，加入苋菜/青菜。蔬菜煮熟即可。
1. Knead together flour, spinach paste and salt to form a stiffdough, you can do it with hand, bread machine or stand mixer, itdoesn't really matter. Just make sure you let the dough rest forabout 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, bringto boil. (Alternatively, use 1.5 litre of any stock you have,chicken, or pork bone stocks. Or make simple broth by frying ahandful of dried Anchovies until crispy, then add 2 litres of waterand 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 startpulling and stretching the dough to form thin layer, peel the layeroff into small pieces and into the broth to cook.
5. Stir the pieces in between using a spatula to prevent stickingto 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 andpeel to speed up the process.) You don't want the pan mee to beovercooked, overcooked pan mee is soggy and loses its chewinesspretty fast. You do want to work fast or you could make it in smallbatches like 1 bowl at a time so that it always stays fresh when itis prepared.
6. When you are done working on the dough, crank the heat up tohigh and bring the broth to boil, season with some salt and add thegreen vegetables. The noodle is done when the vegetables arecooked.
吃的时候加上炸酥的江鱼仔，一点葱油和葱酥，两大勺肉臊。沾酱是朝天椒和酱油。
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