Dry mustard leave pan mee in tomato egg tofu gravy

Recipe:

Pan Mee
1 1/2 cup all purpose flour + extra flour for dusting
1/2 cup tapioca flour
1/2 cup raw blended mustard leaves
1 tsp home made anchovies powder

(1) Using mixer, mix all and form into a dough.
(2) Put in fridge for 30 minutes. Remove and divide into ping pong size balls.
Dust with flour necessarily.
(3) Put through noodle machine according to instruction.

Cooking method
(1) In a sauce pan, bring estimated amount of water to boil. Dab some olive oil into the water once boiled.
(2) Add in pan mee and keep stirring to make sure the noodle doesnt stick together.
(3) Stir in anchovies powder.
(4) Remove noodle from the sauce pan once it turns soft. Drain the noodle with room temperature boiled water. Set aside.

Yields: 4 adults portion


Tomato egg tofu gravy
4 cloves garlic
1 shallot
2 tomatoes (chopped)
1/4 red bell pepper (julienne)
1 egg (beaten)
1 cup cubed / chopped pumpkin
1 piece traditional hard tofu
2 ice cubes of radish soup stock (melted)

(1) In a non stick frying pan, dab with olive oil and fry egg till cooked but soft. Remove from pan immediately.

(2) In the same frying pan, dab with olive oil and pan fry tofu till brownish. Remove from pan immediately.

(3) In sequence - Saute garlic, shallot, red pepper, pumpkin, tomatoes (quick & short saute). Simmer for 5 minutes. Add soup stock and cook till the gravy thicken - around 10 minutes. Remove the ingredients from pan and leave to cool slightly. Using a food processor, blend the ingredients till smooth.

(4) Pour the gravy to a sauce pan and cook in very low temperature. Stir in egg and tofu and close cover for 3 minutes. Dish out and serve hot to warm with dry pan mee.