BAN MIAN
Ban Mian (板面 in Chinese) is another noodle soup of hand-made flat noodles served with vegetables, minced meat, sliced mushrooms and an egg in an ikan bilis-based soup. Noodle variations are common. Ban Mian (literally means board noodles) usually refers to flat, long noodles, Mee Hoon Kuay refers to squarish flats and You Mian refers to thinner noodles.
The noodles are made from dough that are made by hand first and pressed into a flat dough by two rollers.There are many types of noodles for Ban Mian. The dough is cut into thin slices to form thin noodles, thick flat noodles like fettucine, or just tear the flat dough at random to form big pieces of noodles.
It is served with fried ikan bilis (anchovies), minced pork, generous servings of vegetables. An egg is added into the soup once it is hot and ready to serve with noodles. For a good Ban Mian, the soup would smell heavenly , be very tasty and should not be too salty.
To make this a never to forget gastronomic experience, one should not try to break the egg yolk of the egg that was put added into the soup, when it is just about to be served. Use the spoon to carefully scoop up the whole egg yolk and slurp it into your mouth .Because the egg is added in before Ban Mian is just served, the yolk is cooked outside but raw inside. Slurping the yolk with the soup will imprint the Ban Mian eating experience into your brain forever.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
The noodles are made from dough that are made by hand first and pressed into a flat dough by two rollers.There are many types of noodles for Ban Mian. The dough is cut into thin slices to form thin noodles, thick flat noodles like fettucine, or just tear the flat dough at random to form big pieces of noodles.
It is served with fried ikan bilis (anchovies), minced pork, generous servings of vegetables. An egg is added into the soup once it is hot and ready to serve with noodles. For a good Ban Mian, the soup would smell heavenly , be very tasty and should not be too salty.
To make this a never to forget gastronomic experience, one should not try to break the egg yolk of the egg that was put added into the soup, when it is just about to be served. Use the spoon to carefully scoop up the whole egg yolk and slurp it into your mouth .Because the egg is added in before Ban Mian is just served, the yolk is cooked outside but raw inside. Slurping the yolk with the soup will imprint the Ban Mian eating experience into your brain forever.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs