Pan Mee Soup
Pan Mee Soup

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pan mee soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Pan Mee Soup is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Pan Mee Soup is something that I have 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. An authentic Malaysian Chinese Hakka noodle, also locally known as Mee Hoon Kueh, literally translated as flat flour noodle. Pan Mee also is known as Mee Hoon Kueh, translated as flat flour noodle.

To begin with this recipe, we must first prepare a few components. You can cook pan mee soup using 15 ingredients and 5 steps. Here is how you can achieve that.

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

Banmian (板麵) 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 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.

Instructions 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

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. Pan Mee Soup Recipe Ingredients: A) Meat dish - Mushroom - Minced meat of your choice - Black fungus - Shallots - Garlic - Thick Soy Sauce (just a little would do) - Light Soy Sauce (spam away). Thin Noodle served with fried anchovies, minced pork, fried shallot, spring. Hae Mee, or Hokkien prawn mee noodle soup, is a popular dish in Singapore and Malaysia, It is a wonderful take on the Hokkien food originating from Taiwan and the southeast of China.

So that is going to wrap it up with this exceptional food pan mee soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in 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!