Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, pan mee soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Pan Mee Soup is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Pan Mee Soup is something that I’ve loved my whole life.
Pan Mee (Hakka Flat Noodle Soup). Pan Mee - Malaysian dish with hand-torn noodles in a rich anchovy broth and topped with ground pork, veggie and crispy anchovies. Pan Mee also is known as Mee Hoon Kueh, translated as flat flour noodle.
To begin with this recipe, we have to prepare a few ingredients. You can have pan mee soup using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pan Mee Soup:
- Make ready 500 g minced meat
- Prepare 1/2 cup minced garlic
- Make ready 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
- Prepare 1/2 cup sliced shiitake mushrooms (preferably dried & soaked overnight. Reserve soaking liquid)
- Get 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)
- Make ready 2 cups pucuk manis (can be substituted with baby/round spinach)
- Make ready 2 anchovy/fish bouillon cubes
- Get 1/4 cup vegetable oil
- Take To taste soy sauce
- Make ready To taste salt
- Get To taste white pepper
- Prepare To taste sugar
- Take Optional: eggs/tofu
- Make ready Egg/rice noodles
Chilli pan mee has to be the ultimate noodles dish to test your tolerance of spiciness. Originating from the Hakka kitchen, chilli pan mee is one of the popular noodle dishes in Kuala Lumpur, the. Pan mee is predominantly found at hawker-style restaurants and stalls and is typically served with sambal sauce on the side. It goes under various names, and apart from the traditional version.
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
Nice clear 板面 Pan Mee noodle soup with smooth and chewy handmade noodles. To avoid the overseasoned food, we requested the Pan Mee to be less salty, and it was much better than before. Banmian or pan mee (Min Nan Chinese: pán-mī) is a popular Chinese noodle dish, consisting of handmade noodles served in soup. Other types of handmade noodles include youmian (similar dough texture and taste, but thinner round noodles), or mee hoon kueh (flat and thin rectangular pieces). Pan mee is typically served in soup, together with dried anchovies, minced pork, mushrooms, and a The soup plays a very important role in the preparation of pan mee.
So that’s going to wrap this up for this special food pan mee soup recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this webpage in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My page becomes “the place to be” when it comes to pan mee soup cooking. Go on get cooking!
