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Pan Mee also called ‘Ban Mien’ in Chinese is a part of Malaysian Chinese cuisine but Hakka style noodle originated from Malaysia. To translate this from Chinese ‘Ban Mien’ is called ‘flat flour noodle’. Traditionally, the dough itself is made from flour and egg. Later that, it is hand-kneaded and torn into smaller pieces of dough. Due to technology advancement nowadays, the dough can be kneaded using machine. It can also create many shapes following the owner’s preferences. However, the most common shape is flat strips.
The most typically Pan mee you see from hawker stalls or restaurant is served with soup together with dried anchovies, mushrooms, minced pork, leafy vegetables and small plate of sambal belacan. A soft-boiled egg is also a common ingredients but is optional.
The broth is the most important for a soup Pan mee. Typically, it is prepared by boiling pig bones and dried anchovies for hours in order to bring out the fresh flavour. Besides soup Pan mee, there is dried Pan mee which called chili pan mee. Ingredients are the same but served with black thick soya sauce, hotter and spicier with homemade chili flakes.
Both soup and dried version are famous throughout Malaysia, it doesn’t matter whether you would like to eat as breakfast, lunch or even dinner. You can find both versions in Chinese restaurants, roadside food stalls or if you have free time, why not trying to make your own bowl of Pan mee at home? Adding your ingredients on hand and so on.
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