Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, pan mee soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Pan Mee - Malaysian dish with hand-torn noodles in a rich anchovy broth and topped with ground pork, veggie and crispy anchovies. Pan Mee (板面) is a popular Hakka noodle dish in Malaysia, especially in central and southern part of Malaysia where most Hakka people reside. Sauté until cooked then add the mushrooms. Pan Mee has been part of our Malaysian staple for as long as I could remember, a bowl of handmade noodles served in anchovies soup topped with julienned wood ear fungus, minced meat, and fried anchovies.
Pan Mee Soup is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Pan Mee Soup is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook pan mee soup using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pan Mee Soup:
- Take 500 g minced meat
- Take 1/2 cup minced garlic
- Prepare 1/4 cup dried chilies, sliced or chopped (if using flakes, try to find some with less seeds and more chili pieces)
- Prepare 1/2 cup minced onion
- Take 1/2 cup sliced shiitake mushrooms (preferably dried & soaked overnight. Reserve soaking liquid)
- Take 1/2 cup dried anchovies (I prefer to grind up the anchovies using a food processor. If not available, you can replace it with some fried bacon. Please adjust salt content accordingly)
- Get 2 cups pucuk manis (can be substituted with baby/round spinach)
- Prepare 2 anchovy/fish bouillon cubes
- Get 1/4 cup vegetable oil
- Get To taste soy sauce
- Prepare To taste salt
- Make ready To taste white pepper
- Prepare To taste sugar
- Make ready Optional: eggs/tofu
- Take Egg/rice noodles
Chilli pan mee has to be the ultimate noodles dish to test your tolerance of spiciness. Pan mee is a Malaysian noodle dish made with pork, dried anchovies, and often a soft boiled egg. The most traditional way of serving pan mee is as a soup. In this preparation, the noodles boil and later float in a pork broth.
Steps to make Pan Mee Soup:
- Heat 2-3 tbsp of the oil in a soup pot. Stir fry 2 tbsp of garlic until fragrant then add the minced meat and 1/2 the anchovies. Sauté until cooked then add the mushrooms. Cook for 5-6 minutes until the meat is slightly browned. Season well with soy sauce and white pepper. You can add a few tablespoons of water/the soaking liquid from the mushrooms if it gets too dry. Remove all but 1/4 cup of the mixture and set aside.
- In the pot with the remaining 1/4 cup of the mixture, add the bouillon cubes & 6 cups of water (you can also use the mushroom soaking liquid & top up water to get 6 cups). Allow the water to come to a boil and add spinach / pucuk manis. Cook for a few minutes until the color changes to a darker green, then turn off the heat and season the soup.
- In a separate pan, heat the remaining oil. It’s ok if it seems like a lot. Once hot,sauté onions and remaining anchovies and garlic until browned and slightly crispy. Add chili and sauté for a few minutes. Be prepared for the chili to make you cough! Season with soy sauce/salt/white pepper and sugar, if desired.
- To serve SOUP VERSION: you can either boil all the noodles in a separate pot and eat all immediately or ladle some of the soup into a separate smaller pot and boil them in individual servings. Boil the noodles in the soup and add an egg/some tofu to poach in once the noodles are almost done. Ladle the minced meat/chili on top as desired
- To serve DRY version: boil the noodles separately and once cooked, immediately mix with the toppings - minced meat & chili. You can poach an egg and add it on top
The most traditional way of serving pan mee is as a soup. In this preparation, the noodles boil and later float in a pork broth. Chili pan mee is a hotter, spicier pan mee dish that is prepared not as a soup, but rather as a noodle plate. While the soup version remains the most basic one that I am most familiar with, the dry tossed pan mee is yet another common way of having the pan mee served. A lot similar to the dry version of w onton noodle, they are tossed in a specially mixed dark soy sauce.
So that is going to wrap it up for this exceptional food pan mee soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
