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Traditional Malaysian Handmade Ban Mian

Name: Traditional Malaysian Handmade Ban Mian
Prep time: 2 h 40 min
Cook time: 15 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: chinese
Ingredients: plain flour; tapioca flour; Salt; oil; water; soy bean; Jicama; ikan bilis; minced pork belly; Mushroom; Dried shallot; Garlic; soy sauce; oyster sauce; Pepper; sugar; Shaoxing wine; money cai; potato starch

groups4 servingsspeedMediumcountertopsPrep: 160 minsskilletCook: 15 minsscheduleTotal: 175 minsoutdoor_grillBoiled

Allergens:warningGlutenwarningEggswarningFishwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

schedulePrepare in advance

circleSoybeans need to be soaked in water in advance for 2 hours2h
circleDried mushrooms need to be washed and soaked overnight in advance8h

Preparation

00:02:39

Soak 50g soybeans in water in advance for 2 hours.

Ingredients:soy bean (50 g)

Tools:bowl

Preparation

00:04:13

Soak 10 dried mushrooms in advance by washing with 1 tbsp potato starch to remove impurities, then soaking in water overnight.

Ingredients:Mushroom (10 piece)potato starch (1 tbsp)

Tools:bowl

Active Cooking

00:00:11

In a large bowl, combine 180g plain flour, 20g tapioca flour, 1 tsp salt, and 1 tbsp oil. Gradually add 100ml water while stirring with chopsticks into flakes, then knead by hand into a smooth dough. Cover with a damp cloth to rest for 10 to 15 minutes, then knead with the heel of your hand 25 times and divide into two. Grease each piece, fold inwards, round them, and cover with a damp cloth to rest for 1 hour.

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Watch out

Water must be added gradually, otherwise the dough will become too wet and sticky to form.

Ingredients:plain flour (180 g)tapioca flour (20 g)Salt (1 tsp)oil (2 tbsp)water (100 ml)

Tools:bowlchopsticks

Active Cooking

00:02:44

warningStay safe

When moving a heated pot or hot broth pot, you must use insulation cloth or gloves, touching with bare hands will cause severe burns.

Bring 1800ml water to a boil in a large pot, add soaked 50g soybeans and 300g cubed jicama. Cover and simmer over medium-low heat for 2 hours until the broth is rich, then season with salt to taste and turn off the heat.

local_fire_departmentMedium-low heat, about 2 hours

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Watch out

Water will evaporate during simmering, sufficient water (1800ml) must be added, otherwise the broth will not be rich enough.

Ingredients:water (1800 ml)soy beanJicama (300 g)Salt

Tools:pot

Active Cooking

00:02:54

warningStay safe

High-temperature hot oil easily splatters and causes burns, ikan bilis should be slid in along the edge of the wok, never dropped directly in.

Wash 120g ikan bilis and spread out to air dry. Heat oil in a wok, fry ikan bilis until golden and crispy, scoop half into the soup broth, and re-fry the remaining half at high oil temperature (200°C) for 10 to 15 seconds until golden and crispy before draining.

local_fire_departmentHigh heat, about 200°C hot oil, 10 to 15 seconds

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Watch out

Ikan bilis must be thoroughly air-dried before frying, adding them with water will cause oil to splatter and they won't turn crispy.

Ingredients:ikan bilis (120 g)

Tools:spider strainerwok

Active Cooking

00:03:32

warningStay safe

The oil temperature is extremely high and shallots have high moisture, causing splattering when added, please keep distance and operate carefully.

Add 50g chopped dried shallots to hot oil, fry until lightly golden, then immediately remove and drain (residual heat will make them turn deeper golden), and reserve the shallot oil.

local_fire_departmentMedium-high heat, about 2 to 3 minutes

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Watch out

Fried shallots must be removed immediately when they turn slightly golden, otherwise residual heat will turn them black and bitter.

Ingredients:Dried shallot (50 g)

Tools:wokstrainer

Active Cooking

00:04:31

warningStay safe

Must wash hands thoroughly after handling raw pork to avoid cross-contamination; raw pork carries bacteria, touching other ingredients without washing hands will cause contamination.

Slice 10 rehydrated mushrooms thinly. Add shallot oil to a wok, sauté 2 cloves chopped dried shallots and 2 cloves minced garlic until golden, add 200g minced pork and break apart, then add mushroom slices and stir-fry until fragrant. Add 1 tbsp soy sauce, 1 tbsp oyster sauce, 0.5 tsp pepper, 1 tsp sugar, and 1 tbsp Shaoxing wine, stir-fry for a few minutes until sauce reduces and flavors absorb, then dish out.

local_fire_departmentMedium heat, about 4 to 5 minutes

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Watch out

Mushrooms must be fully stir-fried until aromatic before adding seasonings, otherwise they will taste raw and lack flavor.

Ingredients:Dried shallot (2 clove)Garlic (2 clove)minced pork belly (200 g)Mushroom (10 piece)soy sauce (1 tbsp)oyster sauce (1 tbsp)Pepper (0.5 tsp)sugar (1 tsp)Shaoxing wine (1 tbsp)

Tools:spatulawok

Preparation

00:05:13

Wash 200g money cai, rub and squeeze to break down the fibers, then drain and set aside.

Ingredients:money cai (200 g)

Tools:colander

Active Cooking

00:05:24

warningStay safe

Beware of steam burns when water is boiling, add dough pieces along the pot edge to avoid hot water splashing.

Flatten the rested dough with a rolling pin, tear into thin flat pieces by hand (can stretch thinner before tearing). Drop the ban mian into boiling water to cook, add money cai once the pieces float, and scoop everything out once fully floating and cooked.

local_fire_departmentHigh heat boiling water, about 3 to 4 minutes

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Watch out

Dough pieces must be added piece by piece into the water, otherwise they will stick together and remain uncooked inside.

Ingredients:plain flourmoney cai (200 g)water

Tools:rolling pinspider strainerpot

Active Cooking

00:06:14

warningStay safe

Be careful of hot soup splashing and causing burns when pouring in the boiling broth.

Place cooked ban mian and money cai in a bowl. Use a strainer to ladle the prepared soup broth into the bowl, top with stir-fried minced pork and mushrooms, crispy ikan bilis, and fried shallots, and serve.

Ingredients:water (300 ml)ikan bilis (60 g)Dried shallot (50 g)

Tools:bowlladle