Canon 22

I build the wall,
to defense your call.
I strike the piano,
with my favorite Alejandro.

Ops, I strike the wrong key,
drop my cash couldn’t be.
Ops, you are appealing so fresh,
pardon me, I got to make a dash.

Glamor flesh, twisting dance,
I’m dying to see you dance.
Glamor flesh, appealing fresh,
wish to play your tricks with ash.

Ah, being rational,
conquered by desire.
I kiss the roses thorn,
bleed to wash my sin,
and bleed into your skin.

Then, it tinted your chest,
your face was shrouded by patch,
Roses red, it tinted your chest,
can’t escape, faded into little ash.

  

Not that I’m stubborn,
Not that I’m surrendering,
I just cry in my sanctuary,
I just cry over my destiny.

Home Made PanMee 自製板面

I realized that there has been a lot of restaurant opened for selling Pan Mee, almost everywhere around the town. It reminds me when I was a child, we used to have this delicious Pan Mee in Kepong market, which is the pan mee are traditionally made, tear with hand, piece by piece, and the texture is really tasty and chewy.

But nowadays, seldom I could find a store or restaurant is selling that kind of Pan Mee, most of them are using the grinding tool to make the dough in different size and  shape of noodles.

anyway I still prefer the very old school kind of Pan Mee, so here it is, my very own yet well known recipe.

Stock ingredient:

• anchovies
• oil
• garlic
• onion
• salt & pepper
• fish sauce

Preparing the stock/soup:

1. Wash anchovies (get rid of the head and intestine) and make it dry
2. Heat up oil and stir fry the anchovies
3. Add garlic and onion (both cut into half) to stir fry as well, until yellowish and fragrant but not too brown or burnt
4. Add water and boil for 40 mins
5. Add salt, pepper and fish sauce to taste

 Home made dough ingredient:

• wheat flour
• glutinous rice flour
• salt & pepper
• hot water ( but not boiling water)

Preparing the dough:

1. Mix well the wheat flour (90%) with glutinous rice flour (10%)
2. Add with hot water, salt & pepper 
3. Knead and make a dough until smooth
4. Set aside for 15 mins
5. Make the noodle from the dough, it can be round shape or long shape, the thickness of the noodle is based on your own preference.

 Toppings Ingredients:

• dried anchoives
• spinach
• dried mushroom
• minced pork meat
• Sauce A (light soy sauce, minced garlic, pepper powder)
• Sauce B (light soy sauce, dark soy sauce, fish sauce, minced garlic, sesame oil, pepped powder)

Preparing the toppings:

1. Wash anchovies and drain well (need to be really drained off the excessive water, because it needs to be fried until crispy)
2. Wash spinach and pluck into bite size
3. Wash and soak dried mushroom until it is soft, cut into slice and marinate with Sauce A for at least 30 mins. Heat up frying pan with oil, stir fry it until it goes dried.
4. Marinate minced pork with Sauce B for at least 1  hour.
5. Heat up frying pan with oil, stir fry the minced meat until it breaks into smaller pieces and well cooked.

This way:

1. Bring a pot of water to boil, put in the noodles.
2. Cook until it floats (means it is cooked) and put into a bowl.
3. Add the spinach to the boiling soup/stock, cook until it turns dark green.
4. Move the spinach and soup to the noodles.
5. Add toppings and ready to serve.