📝 About This Recipe
A beloved staple of Malaysian Hakka heritage, Pan Mee is the ultimate comfort food featuring chewy, hand-kneaded noodles served in a soul-warming anchovy-based broth. This dish is a symphony of textures, from the crispy fried ikan bilis (anchovies) and succulent minced pork to the silky Mani Cai (sweet leaf) greens. Whether you tear the noodles by hand for a rustic feel or cut them into elegant ribbons, the deep umami flavor and the kick of spicy sambal belacan make this an unforgettable culinary experience.
🥗 Ingredients
The Noodle Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 1 large Egg (beaten)
- 180-200 ml Water (adjust as needed for a firm dough)
- 1/2 teaspoon Salt
- 1 tablespoon Cooking oil
The Anchovy Broth
- 100 grams Dried anchovies (Ikan Bilis) (heads and guts removed)
- 2.5 liters Water
- 2 inch piece Ginger (bruised)
- to taste Salt and White Pepper
Toppings and Garnishes
- 250 grams Minced pork (marinated with a dash of soy sauce and sesame oil)
- 6-8 pieces Dried Shiitake mushrooms (soaked and thinly sliced)
- 50 grams Dried anchovies (for frying) (rinsed and patted dry)
- 1 bunch Mani Cai (Sweet leaf) or Spinach (leaves only)
- 3 tablespoons Fried Shallots (for garnish)
- 4 pieces Calamansi limes (halved)
👨🍳 Instructions
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1
Prepare the dough by mixing flour and salt in a large bowl. Create a well in the center and add the beaten egg and oil. Gradually add water while kneading until a rough dough forms.
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2
Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 30-60 minutes; this is crucial for the gluten to relax.
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3
For the broth, heat a tablespoon of oil in a large pot and lightly sauté 100g of cleaned anchovies until fragrant. Add the ginger and 2.5 liters of water.
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4
Bring the broth to a boil, then simmer on low heat for 30-40 minutes. Strain the broth to remove solids, leaving a clear, golden liquid. Season with salt and white pepper.
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5
While the broth simmers, heat oil in a pan and fry the 50g of dry anchovies until golden brown and crispy. Set aside on paper towels.
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6
In the same pan, sauté the sliced Shiitake mushrooms and minced pork until cooked through and slightly caramelized. Set aside.
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7
Bring the strained broth back to a rolling boil. If the broth has reduced too much, add a little hot water.
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8
Take the rested dough and divide it into smaller balls. To make 'hand-torn' noodles, flatten a piece of dough and pull it until thin, then tear into bite-sized pieces directly into the boiling broth.
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9
Alternatively, use a pasta machine or rolling pin to roll the dough thin and cut into long strands with a knife.
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10
The noodles are cooked when they float to the surface (usually 2-3 minutes). In the final minute of cooking, add the Mani Cai or spinach leaves to the pot to wilt.
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11
Ladle the noodles, greens, and broth into individual serving bowls.
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12
Top each bowl generously with the sautéed pork and mushrooms, crispy fried anchovies, and a sprinkle of fried shallots.
💡 Chef's Tips
Resting the dough is non-negotiable; it ensures the noodles are chewy (QQ texture) rather than tough. If you can't find Mani Cai (Sayur Manis), baby spinach or bok choy are excellent substitutes. For a deeper broth flavor, add a handful of soybeans or dried scallops to the stock pot. Ensure the frying anchovies are completely dry before hitting the oil to achieve maximum crunch. Don't over-salt the broth early on, as the fried anchovy topping will add significant saltiness to the final dish.
🍽️ Serving Suggestions
Serve with a side of Sambal Belacan (shrimp paste chili) for an essential spicy kick. Include a small dish of soy sauce with chopped bird's eye chilies (Cili Padi) for dipping. A squeeze of fresh Calamansi lime juice over the noodles brightens the heavy umami flavors. Pair with a cold glass of Barley water or Teh O Ais (Iced Black Tea) to balance the warmth of the soup.