Classic Pan Mee Soup
Hidangan tradisional · Malaysian
A comforting and traditional Malaysian noodle soup featuring handmade alkaline noodles served in a rich anchovy broth with minced pork, mushrooms, and leafy greens.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- All-purpose flour300g
- Egg1
- Water50ml
- Alkaline water (or baking soda solution)1 tsp
- Dried anchovies50g
- Pork belly200g
- Shiitake mushrooms100g
- Garlic3 cloves
- Ginger1 inch piece
- Soy sauce2 tbsp
- Saltto taste
- White pepper1 tsp
- Choy sum (or other leafy greens)200g
- Fried shallots2 tbsp
- Scallions2 stalks
Langkah
- 1
Make the noodles: Combine flour, egg, alkaline water, and a pinch of salt. Knead until a firm dough forms. Rest for 30 minutes. Roll out thinly and cut into irregular strips, or tear by hand.
- 2
Prepare the broth: Rinse dried anchovies. Sauté minced garlic and ginger in a pot. Add anchovies and toast lightly. Add water, bring to a boil, then simmer for at least 30 minutes. Strain the broth.
- 3
Prepare the toppings: Mince pork belly. Slice mushrooms. Marinate pork with soy sauce and white pepper. Blanch leafy greens.
- 4
Cook the noodles: Boil the handmade noodles in plenty of water until they float and are cooked through (about 5-8 minutes). Drain.
- 5
Assemble the soup: In a bowl, add the cooked noodles. Ladle hot anchovy broth over them. Top with marinated minced pork, mushrooms, blanched greens, fried shallots, and chopped scallions. Season with salt and pepper to taste.
