"Pa Mee" or 打面, is a Chinese Heng Hua people delicacy. "Pa" in Heng Hua means 'hit', while Mee means noodles, thus gives its chinese name. Heng Hua people eat Pa Mee during celebrations eg Wedding, Birthday, House Warming; also after funeral etc. Basically, all happenings. Pa Mee is Lulu's favourite, but she doesn't know how to cook. Dad is the one who cooks good Pa Mee. Hehe.
The noodles, differ from the yellow big noodles used for'cha mee'. These are noodles which eggs are beaten into the flour during the process. The dough is then beaten many times using wooden bat.
Mushrooms add flavour to the soup
The only vege that goes well with everything in this delicacy. The 'Cai Xin' or sawi.
Tau Pok
Prawns, to give the sweet taste for the soup
Sam Cham Bak, @ the 3 layers pork. A must! And usually big bones from pork or beef are used to cook the soup for hours, serving as stock.
Eggs, to make omellete
And finally, this is how it looks like:
The black thing is actually fried seaweed. Peanuts are not a must, but can be added according to individual preference.
And Lulu likes her Pa Mee with Soy Sauce. Must be the brand "Lao Chou". Yummy!!!!
Last Saturday, Dad cooked it on Lulu's request. And here are the ingredients needed:
The noodles, differ from the yellow big noodles used for'cha mee'. These are noodles which eggs are beaten into the flour during the process. The dough is then beaten many times using wooden bat.
Mushrooms add flavour to the soup
The only vege that goes well with everything in this delicacy. The 'Cai Xin' or sawi.
Tau Pok
Prawns, to give the sweet taste for the soup
Sam Cham Bak, @ the 3 layers pork. A must! And usually big bones from pork or beef are used to cook the soup for hours, serving as stock.
Eggs, to make omellete
And finally, this is how it looks like:
The black thing is actually fried seaweed. Peanuts are not a must, but can be added according to individual preference.And Lulu likes her Pa Mee with Soy Sauce. Must be the brand "Lao Chou". Yummy!!!!
1 comment:
Looks so so yummy. I don't remember if I had ever taste Pa Mee before while I was still in Kuching. But probably it is incomparable to what your dad made. Hehe..
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