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
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
