Pan Mee (Board Noodles 板面 )

Pan Mee literally means "Board Noodles" in Chinese. Today I decided to make Pan Mee using my pasta machine which has been sitting in my cupboard - its existence almost forgotten.  Since I had this machine for 12 years, it had only been used a total of 4 times!  Talking about underutilised.

Ingredients:  (Serves 5)

500g high protein/bread flour

230ml water

1 tsp salt

1 egg

• Using a stand mixer, combine flour, salt, water and egg together with a dough hook.  Knead until dough is smooth. 
• Cover the dough and rest for 1 hour. 
• Knead for a few minutes before dividing the dough into 5 equal portions and flatten the dough with your palm. 
• Feed each portion of dough which has been coated with flour through the pasta machine a few times. Then using the pasta cutter attachment, cut the dough sheet into the desired thickness.  
• Bring a pot of water to the boil.  Add in a little oil and salt.  Drop a serve of noodles into the boiling water.  Noodles are cooked when they float.  With a slotted spatula, remove the noodles and transfer them into a bowl of cold water to stop the cooking process.  Drain the noodles and set aside. 

Soup:  (Cook for about 2 hours)
4 litres water
2 chicken carcass
1kg (pork) soup bones
a knob of ginger
salt and pepper to taste

Toppings:
300g minced pork, marinate with some corn flour, pepper, sesame oil and soy sauce
2 pieces of wood ear fungus, soaked and shredded
5 dried shiitake mushroom, soaked and shredded
5 cloves of garlic, minced
2 tsp dark soy sauce
2 tbsp light soy sauce
pepper
salt
sugar
1 small bowl of anchovies (ikan bilis)

Garnishing:
Coriander leaves
Green mustard (Choy Sum), blanched

• Heat some oil in a saucepan, stir fry anchovies until crispy. Transfer onto a bowl and set aside.
• Add more oil and sauté the garlic until aromatic.  
• Add in minced meat and stir fry for about 5 minutes.  Then put in mushroom and wood ear fungus. Add in dark and light soy sauce.  Season with salt, sugar and pepper.  Cook for another 5 minutes or until cooked.

To assemble:

• Placed a serve of cooked noodles in a bowl.  Ladle some hot soup over it and top with the blanched vegetable, meat topping and fried anchovies.  Garnish with coriander leaves.
• Served with chilli oil.

Quinoa-Chia Seed Bread

Quinoa (pronounced as keen-wah) - known as the "mother grain" is an extremely nutritious seed.  It is a remarkable source of protein, vitamins, minerals, fibre and antioxidants.

Chia Seeds (aka Aztec Superseed) are jam-packed with so much goodness and is gluten-free. They are the highest known plant-based source of Omega-3 fatty acids and high in calcium, protein, dietary fibre, vitamin C, antioxidants, iron, potassium, etc. 

Adapted from:  Happy Home Baking

Ingredients:

(A) Scalded Dough:
150g bread flour
115g boiling water

(B) Overnight Sponge Dough:

100g bread flour
60g water
1/4 teaspoon instant yeast

(C) Main Dough:

300g bread flour
140g wholemeal flour
20g milk powder
50g caster sugar
2 tsp salt 
3 tsp instant yeast
2 - 3  tbsp Chia Seeds

2 - 3 tbsp Quinoa flakes
1 egg
180g homemade unsweetened soy milk

scalded dough (A) - cut/tear into small pieces
sponge dough (B) - cut/tear into small pieces 
50g oil (I used Rice Bran oil) 

(A) Scalded Dough:

Add boiling water into the bread flour and combine into a rough dough.  When the dough is cooled, cover with cling wrap and leave it overnight in the fridge.  Bring back to room temperature before use.  
[I left it on my kitchen bench overnight as it was quite cold - about 11 deg C]

(B) Overnight Sponge Dough:

Combine bread flour with yeast. Add in water and mix to form a rough dough. Cover dough and set aside for 30 mins. Cling wrap the dough and refrigerate overnight. Bring back to room temperature before use.
[I left it on my kitchen bench overnight] 

(C) Main dough: 

• In a mixer fitted with a dough hook, combine all the ingredients together, except oil.
• Knead until it forms a slightly sticky soft dough.  Gradually add in oil.  Continue to knead until smooth and elastic.    [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test ]. 
• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  cling wrap.  Then place it in a warm, moist and draught-free place to allow the dough to rise until doubled.
• Punch down by pressing the dough out evenly with your hands to release the air.
• Divide the dough into 2 portions.  Roll into balls.  Cover and rest for about 10 mins.
• Flatten the dough into a rectangle and roll it into a tight cylinder, tucking the dough under itself as you go.  Pinch the seam at the end to close.
• Place the dough, seam side down, into a greased loaf pan.  Loosely cover with cling wrap and let them rise until just about doubled in size.
• Bake in a preheated oven (175 deg C) for about 25 minutes or until golden brown.
• Remove the bread from the pan and brush the top with butter. 
  
  
   

Pumpkin Bread Loaf

Butternut pumpkins are pear-shaped, with pale brown skin and bright orange flesh. They have a sweet, slightly nutty flavour.  They can be roasted, puréed for soup, stir-fried, and also be used in baking cakes or bread.  

Don't you love the beautiful colour it gives to the bread?  

Recipe adapted from  Sweet Potato Buns.

Ingredients

250g bread flour
60g mashed pumpkin
1 small eggs
30g caster sugar
80g homemade Almond Milk (adjust accordingly)
1/2 tsp salt
1 1/2 tsp instant dried yeast
30g Rice Bran oil

• Cut pumpkin into cubes.  Steamed until soft and mash with a fork.  Set aside to cool.
• Combine flour, sugar, salt and yeast together until well blended.  Add in eggs, almond milk and mashed pumpkin.  Using the dough hook, knead until it forms a slightly sticky dough.   
• Then add in oil.  Knead until the dough is smooth and elastic.  
• Shape dough into a ball and placed in a bowl covered with cling wrap.  Leave it in a warm place to rise until doubled.
• Punch down to expel trapped air.  Divide into 2 equal portions.
• Rest for 10 mins.  
• Flatten the dough and then roll up like Swiss Rolls. 
• Place the rolls on a greased loaf pan slightly apart.  Cover with cling wrap and leave to proof until doubled.
• Preheat oven to 170 deg C.  
• Bake for 25 - 30mins or until golden brown. 
• Brush the loaves with melted butter.