• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 2 People
  • Difficulty Normal

Recipe Ingredient

  • To make the noodle dough :
  • 500g plain flour
  • 1 cup water
  • 1/2 tsp salt
  • 1 tbsp oil
  • For the stock :
  • 200g anchovies, washed and well drained
  • 2-2.5 litres water
  • 1 tsp salt
  • 1 tbsp chicken stock granules
  • 1/2 tsp sugar
  • Accompaniments :
  • 200g minced pork
  • 5-6 dried Chinese mushrooms, soaked to soften and shredded
  • Some pucuk manis (use leaves only)
  • Seasoning :
  • 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
  1. 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 40-50 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.
  2. For the basic stock
  3. Pan-fry anchovies in a wok, then put into a pot of boiling water. Boil for 1-2 hours. Add seasoning to taste and keep the stock for use later.
  4. Marinate minced pork with seasoning. Add a little oil and sesame oil in a wok and fry marinated pork for 2-3 minutes. Dish out and set aside. With the remaining oil in the wok, fry the mushrooms until fragrant for 4-5 minutes. Dish out.
  5. 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.
  6. When cooked, dish out into a bowl and serve with some minced pork and mushrooms.
  7. Serve with sambal belacan, if desired.

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