A group of Heng Hua aunties gathered together in Miri recently for a fellowship and to demonstrate their Heng Hua Pak Mee.
It was a very interesting session for me because I have never ever eaten that noodle before even though I grew up with many Heng Huas and later lived with several families as neigbhours.
However I was told by my good friend Lucy (who was born in Sg. Merah, Sibu) that nowadays very few Heng Hua ladies actually make Pak Mee from scratch because of time constraints. Besides it might even be rather pointless to make the traditional noodles for a generation which appreciate KFC or Pizzas more!!
Heng Hua Pak Mee originated in Putien region of China and perhaps even earlier than that when the original Heng Huas lived in Henan region before moving south. Hence the use of wheat flour.
The ingredients for the noodle dough is very simple:
1 kg good wheat flour (minus a few spoons for dusting)
Knead the dough until smooth (Hence a lot of hitting or pak).
When done, flatten the dough into thin layers and fold and cut into small threads, as narrow as your knife skills allow.
1 tin of oysters
some braised pork with sauce (cooked the preveious day)
onions, garlic and ginger
eggs (made into omelette and then shreaded)
any other ingredients you may like to add.
What a nice dish to make for new year!!
(Thank you Lucy Siew for your connections. )
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