Pan Mee Homemade Style

Forgive the poor photography... was starving & trying to snap a shot of it ;)

This is my MIL's homemade recipe. The normal Pan Mee available at the hawker stalls usually flatten their noodle dough with a little noodle make machine. It's either flat like Fettuccine or round & slim like Spaghetti. Ours at home is just pinched & flatten with our fingers ~ hence, homemade.

To make the dough, just use normal wheat flour (tepung gandum) about 1 kg can make enough for 10 large bowls of noodles.

Sieve the flour into a large round & flat stainless steel pan, add 1 egg & mix it. Then slowly pour in salted water into the dough. It shouldn't be too wet. So just slowly add as much salted water until all dry flour becomes a sticky dough. Then you'll have to knead it like making bread.

Boy! Speak about inexperience : it took me 40mins to actually knead the dough into shape. It was tiring! Sorry, my hands are not that strong :p

Leave the dough to sort of soften / expand.

Our soup base is made of anchiovies (ikan billis). Then we used already sauteed mushrooms which were previously steamed. Sliced them to desired bite size pieces. Pork slices were marinated with L&P sauce, Xiao Shing Wine, Dark Soya Sauce & Light Soya Sauce ~ stir fried with chopped garlic.

Start pinching & flattening out your Pan Mee dough into bite size pieces. Don't allow it to be too thick as it'll be uncooked in the middle. Throw them into your pot of Anchiovie Soup Base together with some Choi Sum (or any favourite veg) and let it come to boil. When your Pan Mee pieces start to float.

Dish your desired amount of Pan Mee & Choi Sum into bowl & add sliced mushrooms & pork slices. Garnish with fried shallots. :)