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Make sure the anchovies are perfectly fried until golden brown in color and crispy. Prepare the remaining anchovies by frying with some oil.Add the cornstarch and water mixture to thicken up the sauce. Turn the heat to low and braise for about 5 minutes or so. Season with all the seasonings and add the water. Add the mushrooms and stir to combine well. Add the ground pork and continue to stir-fry and use the spatula to break up the lumps into smaller pieces. Add the oil and when the oil is heated, add the garlic and stir-fry until aromatic. In the meantime, prepare the Ground Pork and Mushroom Topping by firing up a wok.Cover with a damp cloth and rest for an hour. You might add a little bit water or flour to get to the desired consistency. Prepare the dough by combining all the ingredients together in a big mixing bowl, stirring and mixing with a spoon first, then knead the dough with your hand until the dough is no longer sticky.Add more water once the soup evaporated and season with some salt, to taste. Bring the 10 cups of water to boiling point, then add 1 cup of the anchovies, pork bones, and scallions, turn the heat to medium low and slowly boil the soup for over 1 hour, or until the soup is flavorful. This step ensures that the soup will be clearer once cooked. Rinse again with cold running water to remove all impurities from the pork bones. Leave the pork bones in the water for a few minutes and then discard the cloudy water. Wash the pork bones thoroughly and scald them with some hot boiling water. Rinse about 5 times or until the water turns clear. Wash the two cups of anchovies thoroughly with water.What Dishes To Serve with this Recipe?įor a wholesome meal and easy weeknight dinner, I recommend the following recipes. This recipe is only 378 calories per serving. Happy cooking! How Many Calories Per Serving? If you are of Hakka descent and far away from Malaysia, I hope my Pan Mee recipe could bring the tastes of home to wherever you are. It is a Hakka comfort food in a bowl-nothing flashy or glamorous about this dish, but it is tasty and very satisfying. I finally understand why so many people love Pan Mee.
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I, for one, who have never been a fan of Pan Mee, is now a converted fan. I invited a couple friends over to my house to taste my Pan Mee and they all gave me their rave reviews. It was a success and Anna, who used to live in Pan Mee paradise of KL, gave me her thumbs up.
#RESEPI KUIH SIPUT GULUNG IKAN BILIS HOW TO#
I reached out to my friend Anna and she taught me how to make pan mee. My friend Eddie grows his own plant, and gave me a big batch of his harvest. The vegetable is not grown here and thus it’s one of those things that I could never get in the US. Mani cai, my favorite vegetable and a key ingredient of Pan Mee, is not available in the United States. Well, it all started with a HUGE bunch of mani cai (马尼菜), or cekur manis/sayur manis in Malay. Anyway, what prompted me to develop a recipe for Pan Mee?