Pan Mee Soup
Pan Mee Soup

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, pan mee soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Pan Mee Soup is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Pan Mee Soup is something which I’ve loved my whole life.

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. Hakka Pan Mee is made with a simple flour-based dough, with anchovy broth, and topped with crispy fried anchovies, ground pork, shiitake mushrooms, and some vegetables. 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.

To get started with this particular recipe, we must prepare a few components. You can cook 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. Prepare 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. Take 2 cups pucuk manis (can be substituted with baby/round spinach)
  8. Prepare 2 anchovy/fish bouillon cubes
  9. Get 1/4 cup vegetable oil
  10. Get To taste soy sauce
  11. Prepare To taste salt
  12. Make ready To taste white pepper
  13. Get To taste sugar
  14. Take Optional: eggs/tofu
  15. Take Egg/rice noodles

Signature Dry Chili Pan Mee 👍🏼 Dark Sauce Dry Pan Mee 👍🏼 Pan Mee Soup 👍🏼. Mee Hoon Kueh or Pan Mee? Traditionally, in the Hokkien dialect, it is called Mee Hoon Kueh, but today is it more generally known as Banmian instead of Pan Mee, the reason being that Pan Mee is more of a direct Malay slang to mimic the. When the family wants Pan Mee, just mention about it and.

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

In my hometown, 树仔菜 (aka pucuk manis / manicai 马尼菜 ) is used. My grandmother used to cook this delicious noodles for us. To many, Pan Mee also goes by another name - Hakka Flat Noodle Soup, though Pan Mee is the more colloquial term referring to the name of this crowd favourite dish. In fact, one may find Pan Mee and its different variants in central and the southern end of Malaysia as that's where most Hakka people reside. Traditionally, it's cooked in an anchovy's.

So that’s going to wrap it up with this exceptional food pan mee soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!