Yummy...

Any idea what is this?? The "Kampung style Pan Min". It's my favorite at home. I said it's the "Kampung style" because the dough is being teared into pieces by hand. We called it "flour cake" in Hokkien at home but it's commonly known as "Pan Min" in Cantonese at KL area which they cut the dough into noodle using machine.

This is my very first time cooking Pan Min all by myself, in China especially. At home, i only helped my mum to tear the dough into pieces and i thought it's very simple! Until then i know, it's very troublesome, especially the part of making the dough....Glad that the tastes turn out to be the same as my mum's cook. Well, i will ever do it again only when i really missed the taste....;D