#KBCGRECIPES: Homemade Pan Mee

    Pan Mee (板面) is a popular noodle dish in Malaysia, it is also one of my comfort food. While a bowl of pan mee costs only RM 5-6 outside, I love a home made version because I prefer a thinner dough, more flavourful soup and MORE toppings. Some of my favourite toppings are baby spinach, fried anchovies, minced pork and mushroom sauce, spring onions and fried shallots.

    #KBCGRECIPES: Homemade Pan Mee


    • For Soup:
    • 1/2 cup cleaned anchovies
    • chicken bones
    • .
    • For Dough:
    • 2 cups flour
    • 1 egg
    • 1 tsp oil
    • 1 tsp salt
    • 1/2 cup water
    • .
    • For Fried Anchovies:
    • 1/2 cup cleaned anchovies
    • .
    • Other toppings (optional)
    • bany spinach
    • fried shallots
    • spring onion
    • minced pork and mushroom sauce


    1. For Soup: Cook 1 litre of water with 1/2 cup cleaned anchovies and some chicken bones. Add salt to taste. Sieve out the anchovies and chicken bones after 1 hour of boiling.
    2. For Dough: Combine 2 cups flour, 1 egg, 1 tsp oil, 1 tsp salt and 1/4 cup water together in a big mixing bowl, stirring and mixing and then knead the dough with your hand until the dough is no longer sticky. Add another 1/4 cup water slowly until you achieve the right consistency. Cover with a damp cloth and rest for an hour.
    3. For Fried Anchovies: Combine 1/2 cup cleaned anchovies with olive oil and bake it in the oven for 15 minutes, at 160 degree celsius.

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