Melbourne, the food capital of Australia, where multi-cultural cuisines reign supreme. You've arrived at a food blog where good food has no boundaries - be it restaurants, cafes, takeaway joints and any other eating places. Recipes to try out with successes and failures blogged to no shame. The focus is on authentic Asian (Singapore) food found right here in the heart of Melbourne. Just remember, the best dining experience could surprise your tastebuds when you least expect it. Get ready to be surprised on my food journey. Bon Appétit!

Wednesday, December 5, 2012

It's a Ban Mian Day...

There are heaps I miss about Singapore. Food is obviously one of the top of the list. But being here most of my life means adaptation is key to survival when the craving becomes HUGE. 

Ban mian or the less noodly version, Mee Hoon Kueh, is one of my favourites. It is surprisingly easy to make. 

Ingredients for Noodles
- 2 to 2.5 cups of Flour (Plain)
- 1/2 cup Water (add more if mixture is dry and crumbly)
- 1.5 tablespoon Vegetable Oil
- 1 egg
- Pinch of Salt

Mix all in a food processor or mixer using a dough attachment or like me use your hands and knead well. Once it's all come together, place it in a bowl, cover with damp cloth or wet a couple of pieces of paper towels and cover the bowl. Let it rest for an hour or so. 

To cook, boil a separate pot of water and blanch noodles.

Ingredients for Braised Mushrooms
- Fresh Shitake Mushrooms Sliced about 4 punnets
- Minced Garlic (prob a tsp)
Mix the below in a bowl:
- Pinch of salt and sugar
- 4 or 5 tb Premium Oyster Sauce
- 1 tbs kecap manis
- 2 tbp light soy sauce
- 1/4 cup of boiling water

Stir fry mushroom in a small pot or pan. Mix in garlic. When mushrooms are almost cooked, pour in the mixture and simmer for a little bit.

Ingredients for Soup
- 350gm minced pork
- Spring onions 
- Light soy sauce
- 1 tsp salt
- Ikan Billis about 1 handful raw
- Dash of white pepper
- 800ml of boiling water
- 2 or 3 cubes of concentrated stock

Mix the minced pork with the sliced spring onions, light soy, salt and pepper, Roll into balls.
Boil the water in a pot and add the cubs of stock and ikan billis. Remove all ikan billis from the soup when it's done. Add meatballs and slow simmer for half hour.  All ready to be served after you add poached eggs, braised mushrooms, green veg and noodles. I like mine with sliced birds eye chillies with light soy sauce.



2 comments:

  1. Your Ban Mian looks better than those sold in hawker centres here! :)

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  2. High praise indeed coming from Singapore! Thank you :)

    ReplyDelete