Yen Can Cook: Pan Mee
Pan Mee 板面, literally translates to “flat flour noodle” is popular Hakka-style noodle which can be found in almost every food courts or kopitiam in Malaysia.
Pan Mee is also known as Mee Hoon Kuih (面粉糕), the dough is made from flour (sometimes egg is added for more flavor). Traditionally, the dough is hand-kneaded and torn into smaller pieces of dough (about 2 inches). Nowadays, the dough can be kneaded using machine into a variety of shapes, the most common shape being flat strips of noodle.
Pan mee is typically served in anchovy broth, together with fried anchovies, minced pork, mushrooms, and sweet potato leaves or sayur manis. It can also be served dry with a thick black soya sauce (also known as dried pan mee). Other serving styles include curry broth, chili-based broth.
Pan Mee is my all time favourite comfort food and let’s see how I make it at home, everything from scratch!
Ingredients (Serve: 3-4)
200g pork (I used shabu-shabu meat because they were leftover from previous steamboat home party =.=”)
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon cornflour (cornstarch)
1 bunch of sweet potato leaves, or substituted with any leafy green, such as Yuen Choy (Amaranth), Choy Sum and spinach.
7-8 shallots, thinly sliced
Pan Mee Dough
300g all-purpose flour, plus extra for dusting
pinch of salt
3 tablespoons water
Pork bones or chicken bones
Salt to taste
2 litres water
6 dried shiitake mushrooms, soaked in hot water and sliced
4-5 wood ear fungus, soaked in hot water and sliced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
Step 1: Heat some oil in a pan over medium–high heat and fry the sliced shallots until golden brown. Drain on paper towel and set aside to cool.
Step 2: Clean the anchovies, pat dried. In the same pan, fry the anchovies until crispy and golden brown. Drain on paper towel and set aside to cool.
Air fryer method: Pre-heat the air-fryer at 200°C. Then put the anchovies into the air-fryer net. Fry for 10 minutes, give it a quick good stir at 5 minute for even frying.
Oven method: Spread the anchovies in baking tray, bake at 160°C for 15 minutes.
Step 3: Marinate the pork with soy sauce, sesame oil and cornflour.
Step 1: Combine all the ingredients in a large mixing bowl, mix everything to form a dough.
Step 2: Transfer the dough to a lightly floured work surface and then knead the dough with your hand until the it is smooth. Cover with a damp cloth and rest for an hour.
Step 3: Hand-tear the dough into pieces or use noodle maker.
Step 4: Cook the noodles in the boiling water until they float to the surface or completely cooked. Dish out and set aside.
Step 1: Pour water in a large pot, add in anchovies and pork/chicken bones, bring to boil then reduce the heat to low heat and simmer for 1 hour.
Step 2: Sieve out the anchovies and bones, add salt to taste.
For mushroom topping:-
Step 1: Heat the cooking oil in a frying pan, add in mushrooms and wood ear fungus. Slightly stir fried.
Step 2: Pour in soy sauce, oyster sauce, sugar and water, cook until the mushrooms and wood ear fungus are soften.
To assemble Pan Mee:-
Step 1: Bring the soup base back to a rolling boil, add in the marinated pork and vegetables.
Step 2: In a serving bowl, add a portion of the noodles and then pour in the soup (Step 1). Top with mushrooms and garnish with fried anchovies and fried shallots. Serve.