Pan mee
Encyclopedia
Pan Mee is a Hokkein-style noodle, originating from Malaysia. Its chinese name literally translates to flat flour noodle. It is a Malaysian Chinese
cuisine.
The dough is made from flour (sometimes egg is added for more flavor). Traditionally, the dough is hand-kneaded and torn into smaller pieces of dough (about 2 inches). Nowadays, the dough can be kneaded using machine into a variety of shapes. The most common shape being flat strips of noodle.
Pan Mee is typically served in soup, together with dried anchovies, minced pork, mushrooms, and sweet potato leaves (sauropus androgynus
). It can also be served dry with a thick black soya sauce (also known as dried pan mee). Other serving styles include curry broth, chili-based broth http://malaysianfoodguide.com/2007/06/23/chili-pan-mee/, and pork belly.
The soup plays a very important role in the preparation of pan mee. Typically, the soup is prepared by boiling pig bones, and dried achonives for hours, in order to bring out the flavor. In the case of curry broth, a more diluted form of curry is used.
However, there is also another kind of dry pan mee that is increasingly popular especially in the Klang Valley - dry chilli pan mee http://www.chillipanmee.com/how-to-eat-chilli-pan-mee/. This dry noodle is served with minced pork, fried onions, anchovies, and topped with a poached egg - which is stirred into the noodles. But the most important part of the dish is the dry chilli mix (or 'sambal') which is served with it. Those with a strong tolerance for chillies often add several spoonfuls of the chilli to the noodles though most are content with one spoon of the fiery chilli.
Pan Mee is typically eaten for breakfast. But, as it is widely available, it is commonly eaten for lunch and dinner as well. In Malaysia, one can find pan mee at hawker stalls, restaurants, and shopping malls offering chinese cuisine. The price may vary, depending on the location of the restraurant or eatery. It usually costs less at hawker stalls but can cost more at restaurants, shopping malls, commercial and developed areas(for example, Kuala Lumpur Kuala lumpur
). This is due to tax, profit margins and the availability of the ingredients.
Malaysian Chinese
Malaysian Chinese is a Malaysian of Chinese origin. Most are descendants of Chinese who arrived between the fifteenth and the mid-twentieth centuries. Within Malaysia, they are usually simply referred to as "Chinese" in all languages. The term Chinese Malaysian is also sometimes used to refer to...
cuisine.
The dough is made from flour (sometimes egg is added for more flavor). Traditionally, the dough is hand-kneaded and torn into smaller pieces of dough (about 2 inches). Nowadays, the dough can be kneaded using machine into a variety of shapes. The most common shape being flat strips of noodle.
Pan Mee is typically served in soup, together with dried anchovies, minced pork, mushrooms, and sweet potato leaves (sauropus androgynus
Sauropus androgynus
Sauropus androgynus, also known as katuk, star gooseberry, or sweet leaf, is a shrub grown in some tropical regions as a leaf vegetable...
). It can also be served dry with a thick black soya sauce (also known as dried pan mee). Other serving styles include curry broth, chili-based broth http://malaysianfoodguide.com/2007/06/23/chili-pan-mee/, and pork belly.
The soup plays a very important role in the preparation of pan mee. Typically, the soup is prepared by boiling pig bones, and dried achonives for hours, in order to bring out the flavor. In the case of curry broth, a more diluted form of curry is used.
However, there is also another kind of dry pan mee that is increasingly popular especially in the Klang Valley - dry chilli pan mee http://www.chillipanmee.com/how-to-eat-chilli-pan-mee/. This dry noodle is served with minced pork, fried onions, anchovies, and topped with a poached egg - which is stirred into the noodles. But the most important part of the dish is the dry chilli mix (or 'sambal') which is served with it. Those with a strong tolerance for chillies often add several spoonfuls of the chilli to the noodles though most are content with one spoon of the fiery chilli.
Pan Mee is typically eaten for breakfast. But, as it is widely available, it is commonly eaten for lunch and dinner as well. In Malaysia, one can find pan mee at hawker stalls, restaurants, and shopping malls offering chinese cuisine. The price may vary, depending on the location of the restraurant or eatery. It usually costs less at hawker stalls but can cost more at restaurants, shopping malls, commercial and developed areas(for example, Kuala Lumpur Kuala lumpur
Kuala Lumpur
Kuala Lumpur is the capital and the second largest city in Malaysia by population. The city proper, making up an area of , has a population of 1.4 million as of 2010. Greater Kuala Lumpur, also known as the Klang Valley, is an urban agglomeration of 7.2 million...
). This is due to tax, profit margins and the availability of the ingredients.