Believe it or not, Pan Mee has its roots in Malaysia. It was created by the Hakkas who migrated here many generations ago.

This cultural big-bang created a unique Malaysian-Chinese dish fondly known as Pan Mee (板麺, pronounced as “ban mian”), which literally translates to “flat flour noodles”.

Typically served in a soup with ikan bilis, minced meat, mushrooms, and a leafy vegetable such as sweet potato leaves or cekur manis (aka sayur manis, mani cai or sauropus androgynus), it can also be served dry with a thick, black soya sauce, XO sauce or sambal like in this recipe.

Here’s a fuss-free, easy and delicious step-by-step guide to try at home.

Ingredients

• 1 packet pan mee noodles
• 1 cup dried crispy deep-fried ikan bilis (anchovies)
• 2 tbsp bawang goreng (fried onions) *note you can reserve some and deep-fry to use as topping.
• 2 tbsp sliced spring onions
• 1 tbsp XO sauce
• 1 tsp Chinese soy sauce
• 1 tsp oyster sauce
• 1 tsp cooking caramel
• about 1 tsp corn starch
• 2 tsp water
• 100g brown minced lamb (optional). You can replace this with any meat of your choice.
• 1 bowl ikan bilis soup
• A bunch of cekur manis

Method: Noodles

1. Bring a pot of water to the boil while you prepare the noodles.
2. Blanch the noodles in the boiling water.
3. Dish out using a colander.

Method: Poached egg

1. Poach egg for about three minutes in salted, very lightly simmering water.

Method: Minced Lamb

1. Brown the minced lamb in a hot pan without any oil.
2. Leave to cook until there’s only oil (rendered from the meat) left and all water has evaporated. The lamb will then be nicely browned and slightly crispy.
3. Add oyster sauce, Chinese soy sauce, cooking caramel (kicap pekat) and a pre-mixed slurry of water and cornstarch. The cornstarch will “dry up” the whole mixture so put in just enough.
4. Stir to mix well.

TIP: Be sure to get rid of the water content first before browning the minced lamb in a hot pot.

Method: Ikan Bilis soup

1. Boil ikan bilis for 15 minutes. About 1:10 ikan bilis to water ratio.
2. Drain and remove ikan bilis.
3. Season with salt and white pepper.
4. Before serving, simmer with cekur manis for about 2-3 minutes until leaves turn dark green and soft.

TIP: Cekur manis can be bought next to the egg shop from the makcik that sells ulam at the TTDI market. Please avoid eating cekur manis raw as there have been reported cases of lung failure. You have been warned!

Assembling the dish

In a serving bowl, add a portion of the cooked noodles, tossed with XO sauce and then pour the ikan bilis soup with cekur manis into a separate bowl. Add the browned minced lamb, poached egg, crispy deep fried ikan bilis, sliced spring onions or bawang goreng as the topping. Serve immediately with a side of Sambal Belacan.

Cooking time: 30 minutes | Serves: 2 pax

This article first appeared in butterkicap.com

Butterkicap is a food and culture platform and community that enables anyone to experience Malaysia through stories of her people, food and places.