How to Make Hakka Pan Mee

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As featured in my Hangout On Air – Noodles: Introduction

First off, and I’m sure I’ve mentioned this in the early days with this blog – I write my recipes and post them on the fly; there’s no “massaging” involved, so they’re invariably going to be a bit rough.  Also, I cook based on the principle of “agak-agak” (Malay for “guesstimate”), so do adjust seasonings and other ingredients to taste and texture.  (ps. my business manager JJ sometimes develops/rewrites recipes for me – you’ll know them from their polished presentation). This is a dish I grew up watching my Dad make; it was, for want of a better expression, a poor man’s meal, I guess.

Ingredients – 

For noodle dough –

1kg plain flour

2 cups water

1 egg

pinch of salt

For soup – 

1 cup ikan bilis, rinsed & patted dry

6 cloves garlic, smashed

2L water

2 Tbsp chicken stock granules

Pinch of pepper

1/4 cup oil (I use Carotino)

To serve – 

Some Chinese greens, eg. Choy Sum

Fried shallots

Chilli & garlic relish

Crispy fried ikan bilis

Image of Ikan Bilis

Ikan Bilis (Dried Anchovies)

Image of Choy Sum

Choy Sum

 

 

 

To make Dough – 

1. Combine all ingredients in a dough mixer with dough hook attachment; mix on low-med speed until a smooth, non-tacky dough is formed. Cover and set aside to rest for 30 minutes.

2. Cut dough into small oblong chunks about the size of cocktail sausages.

3.  Set pasta machine to widest setting for initial roll of dough pieces.

4. Change setting to smallest or to personal preference and roll through the dough again. Drench with flour to help with handling if required.

5. Bring water to boil in a deep saucepan. Tear noodle strips into manageable but longish pieces and cook for about a minute or until they float to the surface. Remove with slotted spoon and transfer into bowls.

6. Blanch vegies in water used to cook noodles for no more than 10 seconds or so; remove and transfer to noodle bowls.

To Make Soup –

1. Heat up oil in saucepan.  Add garlic and ikan bilis (dried anchovies) and fry until lightly crisp.

2. Add 2L water and all other seasoning ingredients. Bring to a boil, then allow to simmer for 30 minutes.

3. Serve noodles with strained soup and top with garnishings.

Garnishings – 

1. Separately soak, pat dry, then deep-fry some ikan bilis until crispy. Remove and allow to cool, then store in airtight container.

2. To make garlic chilli, use 1:1 ratio of large red chillies (deseeded and cut into chunks) to bird’s eye chillies. Combine in food processor, add a healthy amount of garlic and some salt, top up with water, then process until smooth. This will keep in fridge for about a week or in freezer for months.

3. To make fried shallots/onions, use a vegetable slicer to cut them thinly and evenly.  Heat up at least 2 cups oil, then fry in SMALL batches until light brown (a couple of shades BEFORE the final outcome as they’ll continue to cook after they’re taken out). Remove with slotted spoon and transfer onto tray lined with paper towels.  Store in airtight container.

Image of Hakka Pan Mee

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