Last Sunday, I craved for pan meen and decided to make some homestyle ones, just like my mom's 'meen hoon kueh'. Nobody at home likes meen hoon kueh like mom and me do so we only make is during school holidays when there's only both of us at home. Sometimes mom will use a bottle to 'giling' the dough flat but I found a solution to have a stretchier dough, I added some 'oil' to dough mixture.
Here's my Sunday lunch project :
First, I stir fried some minced pork and garlic with salt, soya sauce and fish sauce :
Then the most important ingredient, crunchy ikan bilis, just a handful, washed, panfried in little oil and use towel to absorb the access oil.
Boil a pot of ikan bilis stock with big onions, strain and made the dough with flour, eggs, 1 tablespoon of oil and just enough water to make the dough stretchy.