Malaysian Style Pasta Soup (Mien Fen Kao)

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This is my mom's recipe, and I have been making this dish since I was in elementary school (really!). My mom would usually prepare the fried shallots, fried anchovies, the soup stock and the pasta dough, and we would cook it whenever we are ready to eat. Very DIY.


Ingredients (serving size of 2):
Soup Stock - one cup of dried anchovies and 1/2 lb of pork belly
Dried anchovies
3-4 shallots
yau choy (chinese vegetables)- cut to half
1-2 cups of white flour
oil

1) Boil a stockpot full of water with dried anchovies (use stock sachet) and pork belly for about 2 hours.
2) Mix white flour with water slowly in a mixing bowl until a smooth dough is formed. Set aside the dough and cover.
3) Cut shallots into thin slices and peel off the heads of the dried anchovies. Fry shallots and dried anchovies with oil (separately) with low to medium heat, stirring frequently to prevent burning. Set aside the fried shallots and fried anchovies.
4) Remove the pork belly from the stock pot around 1-2 hours later and until a fork to gently pull the meat from the pork belly. Season with some salt and pepper and set aside.
5) On a separate soup pot, pour about one bowl of prepared soup stock and throw in the yu choy, bring to boil. Then use pasta maker to create flat/thin slices of dough, which you then tear into small pieces and throw into the boiling soup.
6) After 1-2 minutes, remove the soup and pasta and place into a serving bowl. Garnish the soup with shredded meat, fried anchovies, fried shallots and serve while hot. Enjoy!

10 comments:

jKay said...

you are making me so hungry.. i love home cooked food and would really REALLY love to try my hand at this (although i won't quite trust myself at it ;p).. so don't be surprise if i come ringing to ask "how come i do this, then like that, etc etc?" haha ;p

Sarah and Gan said...

call me! but i'm sure you'll be able to make it just fine! enjoy :)

Joie de vivre said...

That sounds like ultimate comfort food. I've never seen dried anchovies before but I bet it gives the soup a wonderful salty flavor.

Sarah and Gan said...

Hi Joie de vivre, yes you are exactly right. Dried anchovies soup stock has a slightly salty flavor so I don't usually have to season it with additional salt. In terms of taste, dried anchovies soup is quite similar to Japanese Niboshi soup stock, which is the base stock more most miso soup.

Mochachocolata Rita said...

Looks yummy!..and I can also eat a huge bowl of rice with just the anchovies and sambal ;)

Sarah and Gan said...

me too!! or with sambal belachan dried shrimp!

Jern said...

Oh goodness - I love this so much! There is one stall near my home that makes the best mien fen kao that I have ever tasted. Sigh - how I miss it!! =(

Sarah and Gan said...

Jern, I will cook you a bowl next time :)

paoix said...

this seems perfect on a cold day. thanks for this recipe I'll have to check it out

mycookinghut said...

yum!! I havent had this for a long time! I really love 'pan mee'!! Glad that you share this!

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