Pan Mee

Xplore & eat is my motto. You try,...you like it,....you do it !

In Penang I seldom see this dish,...or maybe I didn't really fancy, well,....maybe coz my favorite is always....spicy, sour, pungent....like Assam Laksa

I first experienced this dish from a Hakka mixed Teochew home cooking....it really open up my eyes at that moment.

Then only in KL I found this dish is everywhere.....worth xploring !

Make the dough: Flour, egg, pinch of salt, few drops of water,...and knead it

Preparation: Garlic, & chilli padi (chopped finely), shallot & mushroom (sliced into strips), minced pork, mani chai/sweet leaf, anchovies (put in the oven for 10 min or till golden brown)

Optional...you can also deep fry the anchovies

Add it some oil in the pot and saute the garlic & shallot slightly brown,...then fry the minced pork & mushroom for 3 min.

Add it chicken stock and bring to a boil. Tear the dough into 1 inch size & throw into the boiling stock...add in the mani chai/sweet leave let it boiled for another 3-5 min, or till cooked.

Serve with anchovies, a dash of pepper....& shallot crisps

For the sauce; mixture of garlic & chilli padi (chopped extra fine), lime juice & soy sauce.

Aiyah, I left out the black fungus !....forgot to buy !

Serving for 4 paxs

Ingredients

200g Flour

1/2 tsp Salt

1 Egg

5 tbsp Water, or just enough to mix the dough

200g Minced Pork

100g Anchovies

50g Mani Chai/Sweet Leaves

80g Garlic, chopped

50g Shallots, sliced into strips

30g Shitake Mushroom, sliced into strips

1.5L Chicken stock

1tsp Salt, to taste

1tsp Pepper, to taste

Sauce

2tsp Lime juice

2tbsp Soy sauce

30g Garlic, chopped finely

20g Chilli Padi, chopped finely