5-6 dried Chinese mushrooms, soaked to soften and shredded
Some pucuk manis (use leaves only)
1 tbsp light soy sauce
1 tbsp premium oyster sauce
1 tsp dark soy sauce
1/2 tsp sugar
dash of pepper
To prepare the noodle dough
Sift flour into a mixing bowl and make a well in the centre. Add salt and oil and pour in water gradually. Knead lightly into a dough (do not over knead.) Cover dough with a piece of cling film and leave aside to rest for 4050 minutes. Remove dough from the mixing bowl onto a lightly-floured surface. Roll out dough into a flat piece, then run it through a noodle-making machine into strands or, if preferred, tear the dough into pieces.
For the basic stock
Pan-fry anchovies in a wok, then put into a pot of boiling water. Boil for 12 hours. Add seasoning to taste and keep the stock for use later.
Marinate minced pork with seasoning. Add a little oil and sesame oil in a wok and fry marinated pork for 23 minutes. Dish out and set aside. With the remaining oil in the wok, fry the mushrooms until fragrant for 45 minutes. Dish out.
Bring a saucepan of basic stock to a boil, drop the torn pieces of pan meen into the boiling stock and cook until they float. Add in some pucuk manis.
When cooked, dish out into a bowl and serve with some minced pork and mushrooms.