Homemade pan mee

[01.01.2015]
Recipe:
Dough -
1 cup organic spelt flour
1/2 cup all purpose flour
2/3 cup pandan water
1 Tbsp vco

(1) Mix all ingredients to form a soft dough.

(2) Peel the dough into smaller portion, press flat and put into plain boiling water.

(3) Remove once it is almost soft, and add into soup stock.

Soup -
6 cup water
2 big organic kailan leaves
1 whole garlic (unpeeled)
4 pieces free range chicken carcasses
2 big shallots
3 knob ginger

(1) Blanch chicken carcases for 5 minutes. Drain over a colander and set aside.

(2) Heat up water in rice cooker for 10 minutes. Add in all ingredients and cook using soup mode.

(3) Once done, use as a soup base for pan mee.

Mushroom minced chicken -
10 shitake mushroom (sliced)
2 pieces chicken fillet (finely chopped)
2 knob ginger (minced)
2 cloves garlic (minced)

(1) Marinate chicken with 1 tsp sesame oil and ginger for 1 hour.

(2) Heat up some oil on a frying pan. Saute garlic till fragrant. Add in chicken and stir fry.

(3) Add in mushroom and stir fry,

(4) Add in some soup stock and cook and stir till the soup absorbed.

(5) Once done, dish out and top on pan mee soup.

Vegetables - Steam some nai pak for 5 minutes.

Result : I am attempting to try out making wheat free pan mee. However, before i am able to substitute the normal flour fully, i tried substituted 2/3 of normal flour with spelt flour as an experiment. The texture was alright, not as elastic as normal flour but is possible. The spelt flour has a special taste, and it can feel heavy to some - thus it may not suit everyone's taste bud on another note.