How to Make Hakka Pan Mee and Garlic Chilli Sauce

My second week on Twitch wrapped up with my first ever live in-studio guest – makeup artist extraordinaire Tania Strange – who had been trying to pressure Masterchef alumni Alvin Quah and myself to join her in a karaoke sing-off for years. Appearing on Twitch was, I guess, her consolation prize (or punishment, as may be the case).

I knew very little about Tania but I did remember from past interactions on social media that she was a fan of Hakka Pan Mee, so I decided we would make that. Thirty minutes before we went On Air, I found out that she was in fact half Hakka, so that worked out brilliantly. I then found out Live On-Air that until recently she was actually vegetarian, which could have been disastrous but for the fact that she’s “not very strict” nowadays.

Right off the bat, a couple of people said my audio was playing up <sigh>, so we spent a few minutes trying to sort things out. I didn’t think it sounded too bad on playback, so I’m either being held to some pretty high standards on Twitch-verse (?) or I’m going deaf (a moderate possibility).

Like me, Tania is something of a half-baked Chinese – we both speak the language but can’t read or write it, which is a recipe for linguistic confusion, as you’ll see in the broadcast –

Hakka Pan Mee

Dough –


  • 1kg plain flour
  • 1 egg
  • 2 cups water
  • 1 Tbsp salt

Additionally – Choy Sum vegetables, cut into 3-inch lengths


  1. Combine ingredients in a dough mixer and knead until smooth. Cover and allow to rest while making the soup.
  2. Bring some water to boil in a separate saucepan.
  3. Cut dough into small chunks and flatten by hand.
  4. With pasta roller on widest setting roll each piece then place them apart on cutting board.
  5. Change setting to desired thickness – I use the second thinnest – and roll again.
  6. Tear strips of hakka pan mee dough into boiling water. They’re done once they float to the surface; remove with sieve and place in bowls.
  7. Blanch some vegies and add to bowls.
  8. Top with soup (recipe below) and serve.

Soup –


  • 2 cups dried anchovies, rinsed with cold water
  • ¼ cup garlic cloves
  • 4L water or chicken stock
  • 3 Tbsps chicken powder
  • 2 tsps white pepper
  • ¼ cup oil


  1. Heat oil in pot, then add garlic and dried anchovies. Saute until aromatic.
  2. Add all other ingredients and simmer until stock is reduced to about 3L. Adjust seasoning as required.


hakka pan mee

Garlic Chilli Sauce


  • 200g fresh chillies, cut into chunks
  • 100g garlic cloves, peeled
  • 2 tsps salt


  1. Combine all ingredients in blender and process until fine. I used banana chillies in this video, so I didn’t have to add water due to its high moisture content. I would otherwise need to add enough water to blend the contents properly.
  2. Store in fridge for up to 4 weeks or in freezer for 6 months.

Follow Tania’s Instagram account here >>

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