How to Make Malaysian Hand-torn Noodles Asian Cooking Recipe Cuisine

Malaysia Hand-torn Noodles (Pan Mee)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

6 dried shiitake mushrooms

small handful of dried wood-ear mushrooms

250g minced pork

4 cloves garlic, finely chopped

1 medium onion, finely chopped


For the noodle dough:

300g plain flour

½ tsp salt

1 egg

1 tsp toasted sesame oil


For the pork marinade:

1 tsp Chinese rice wine or dry sherry

1 tsp oyster sauce

1 tsp light soy sauce

1 tsp dark soy sauce

1 tsp cornflour

½ tsp caster sugar

½ tsp toasted sesame oil

salt and white pepper to taste


For the broth:

4 tbsp groundnut oil

400g dried anchovies (ikan bilis), heads removed, rinsed well

1 medium onion, quartered

2cm knob of fresh root ginger, peeled and smashed

4 garlic cloves, peeled

¼ tsp MSG

1 tbsp fish sauce

1 tsp caster sugar

1 tsp salt

Directions:

First make the noodle dough. Sift the flour and salt into a mixing bowl and make a well in the centre. 

Crack the egg into the well and break its yolk, then add 3 tablespoons cold water and the sesame oil. Using chopsticks, stir everything together gently until slowly but surely a dough forms. 

Turn out on to a work surface dusted with a little flour and knead the dough until smooth. Put the dough back in the mixing bowl, cover with clingfilm and chill for 1 hour.

Meanwhile, put the shiitake and wood-ear mushrooms in a heatproof bowl, generously cover with just-boiled water and leave to soak for 15 minutes until soft. Drain (reserving the soaking liquid) and slice the mushrooms. Set aside.

Combine the mince with its marinade ingredients and leave to marinate while you make the broth.

Heat the oil in a wok or large frying pan on a medium-high heat. Add the anchovies and stir-fry for 2–3 minutes until crisp and fragrant. 

Remove with a slotted spoon and drain on kitchen paper (reserve the oil in the wok). Set half the anchovies aside for the garnish – they should crisp up as they cool.

Put the remaining anchovies in a stockpot or large saucepan with the rest of the broth ingredients and add 2 litres water and the mushroom soaking liquid. 

Bring to the boil, then turn down the heat and simmer for 1 hour. Strain into a clean pan and discard all the solids. Set the broth aside.

While the broth is simmering, blanch the choy sum by pouring just-boiled water over them and draining straight away. Set to one side.

Reheat the oil in the wok and add the garlic and onion. Stir-fry for 3–4 minutes until fragrant. Add the marinated pork and stir-fry for 5–6 minutes until the pork is cooked, breaking it up as you go. 

Add 50ml water to moisten and stir-fry for a further 2–3 minutes. Set to one side.

Now make your noodles. Bring the broth back to a rolling boil over a high heat. Divide the dough into quarters. Dust your hands with flour, then take one portion of dough and pinch some of it out to flatten it to about 3mm thick. 

Tear off a piece of the flattened dough (about the size of a coin) and drop it into the bubbling stock. Repeat until you’ve used all the dough in that portion – you will need to work quickly so you don’t overcook the first noodles you make. 

The noodles are cooked when they float to the surface. Scoop them out with a slotted spoon and transfer to a noodle bowl. Repeat the process with the remaining 3 portions of dough.

Top the noodles in the 4 bowls with the fried minced pork, sliced mushrooms and blanched choy sum. Bring the broth back to the boil, then ladle it over the noodles, reheating everything in the process. 


Top with the reserved fried anchovies, fried shallots, garlic oil and spring onions. Serve immediately, with chopsticks and Chinese spoons, and chilli soy dip on the side.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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