Pan Mee Soup
Pan Mee Soup

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pan mee soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pan Mee Soup is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Pan Mee Soup is something that I’ve loved my whole life. They are fine and they look wonderful.

Buy Groceries at Amazon & Save. 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.

To get started with this particular recipe, we have to prepare a few components. You can have pan mee soup using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pan Mee Soup:
  1. Take 500 g minced meat
  2. Make ready 1/2 cup minced garlic
  3. Get 1/4 cup dried chilies, sliced or chopped (if using flakes, try to find some with less seeds and more chili pieces)
  4. Take 1/2 cup minced onion
  5. Prepare 1/2 cup sliced shiitake mushrooms (preferably dried & soaked overnight. Reserve soaking liquid)
  6. 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)
  7. Get 2 cups pucuk manis (can be substituted with baby/round spinach)
  8. Get 2 anchovy/fish bouillon cubes
  9. Prepare 1/4 cup vegetable oil
  10. Get To taste soy sauce
  11. Get To taste salt
  12. Take To taste white pepper
  13. Prepare To taste sugar
  14. Take Optional: eggs/tofu
  15. Make ready Egg/rice noodles

Pan Mee - Malaysian dish with hand-torn noodles in a rich anchovy broth and topped with ground pork, veggie and crispy anchovies. Chilli pan mee has to be the ultimate noodles dish to test your tolerance of spiciness. 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.

Steps to make Pan Mee Soup:
  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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

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. In Malaysia, dry noodles and soup are served separately. Dry chilli pan mee is a variant which was invented in Chow Kit, Kuala Lumpur, and is very popular in the Klang Valley. This dry noodle is served with minced pork, fried onions, anchovies, and topped with a poached egg which is later to be stirred into the noodles.

So that is going to wrap it up with this special food pan mee soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!