Pan Mee Soup
Pan Mee Soup

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, pan mee soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pan Mee Soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Pan Mee Soup is something that I’ve loved my entire life. They are nice and they look wonderful.

Browse our great range of cookware. Enjoy a free UK delivery on eligible orders! 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.

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

The ingredients needed to make Pan Mee Soup:
  1. Prepare 500 g minced meat
  2. Make ready 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. Take 1/2 cup minced onion
  5. Get 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. Take 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. Get To taste soy sauce
  11. Make ready To taste salt
  12. Prepare To taste white pepper
  13. Get To taste sugar
  14. Get Optional: eggs/tofu
  15. Make ready Egg/rice noodles

Mee Hoon Kueh or Pan Mee? Pan Mee Soup is something that I have loved my whole life. 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.

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

Sauté until cooked then add the mushrooms. Also known as flat noodle soup, Hakka Pan Mee is made with a simple flour-based dough, dunked into a tasty anchovy broth, and topped with crispy fried anchovies, ground pork, shiitake mushrooms,. 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.

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