Before going on, we would like to give special thanks to Greenpan for letting us try out their high quality non-stick pan in the video . If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.
Pan mee (also known as 板麺 in Chinese–pronounced as ban mian) is a Hakka noodle dish which is thought to have originated from Malaysia. In Singapore, ban mian is usually served in soup with crispy anchovies, minced pork and leafy vegetable as well as an egg. Dry chilli pan mee is especially popular in Klang Valley. In this version, the noodles or pan mee are served dry, coated with a thick black soya sauce base and topped with sambal chilli mix minced pork as well as crispy anchovies. A poached egg is also added which is usually stirred into the noodles. One of the most integral parts of this dish is the sambal chilli mix. This is one of our favourite dishes to go for whenever we’re in Kuala Lumpur.
Refer to the ingredient list below and watch our step-by-step video here https://youtu.be/gM0ZI3SrOHg for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
Making pan mee chilli
100g of dried chilli – washed
15g of bird’s eye chilli (chili padi)
35g of dried shrimps – soaked
6 pieces of shallots
1 bulb of garlic
2 tablespoons of oil
1.5 teaspoons of salt
1 teaspoon of sugar
Making pan mee
500g of plain flour
1 teaspoon of salt
1 tablespoon of oil
1 whole egg
300ml of water
(prepare extra plain flour for dusting after the dough has been rested for at least 30 minutes)
Making crispy anchovies
200g of anchovies (ikan billis)
Enough oil to fry anchovies or bake in oven
Making minced meat with mushrooms
1 tablespoon of oil
3 cloves of garlic – minced
5 pieces of medium size mushrooms – sliced
400g of minced meat
1.5 tablespoons of oyster sauce
1.5 tablespoons of premium dark soya sauce
1 cup of water
A few dashes of white pepper
Some cornstarch solution
1 teaspoon of sesame oil
Pan mee sauce
1.5 teaspoons of oyster sauce
2 teaspoons of premium dark soya sauce
1.5 teaspoons of lard oil
Prepare some blanched green leafy vegetables of your choice