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

Instructions

  1. To prepare the noodle dough
  2. 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.
  3. For the basic stock
  4. 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.
  5. 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.
  6. 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.
  7. When cooked, dish out into a bowl and serve with some minced pork and mushrooms.
  8. Serve with sambal belacan, if desired.

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