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 sightly 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 it 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