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Unmistakably delicious hakka classiC

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This is one of those nostalgic Noodles dish tat The VainD grew up with, way before the dish was commercialized and served in any eating establishments. Basically, it is just Flour/Eggs noodles in their simplest form – hand-kneaded, of course. While this dish is widely known as "Pan Mee" or "Mee-Hoon-Kuih" (in Hokkien dialect) these days, for The VianD as a Hakka – has always referred the dish as "Tau Mah Chiat" (literally translated as "Big Knife Cut"..😃 – refers to the elongated flat sheets/strands version – skillfully cut by a cleaver). Anyway, enough of Hakka's tales already, a good bowl of Pan Mee is defined by – the soft and pliable dough texture, clear anchovy soup with Sweet Leaf/Sayur Manis/or in Cantonese – Shui Chai Choi (this unique Green is really the trademark for a good Pan Mee Broth), top with fried Ikan Bilis/Anchovies, fried Shallots, minced Pork and sliced Mushroom (the traditional serving does not have this). It is simply a bowl of delicious goodness! Here's the link to two earlier posts of the hand-stretched soup version – "Hakka Pan Mee/面粉糕 (Hand-Stretched)" and "Hakka Pan Mee (Dry Machine-Rolled Version)". Here's The Viand's take on "Hakka Pan Mee (Soup Machine-Rolled Version)".

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Delightfully bowl of flavorsome noodleS 
simple clean but flavorful al dente soft and pliable noodles

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Wonderfully aromatic contrast of texture flavorful bits toppingS 
toppings of aromatic flavorful minced pork and crispy anchovies.

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RɛsɪpI
Hakka Pan Mee (Soup Machine-Rolled Version)
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Ready : 40mins[ Prep : 10 mins † Active : 30 mins ]
Serves : Individual portion
Generic : Boil/Saute/Blanch
Difficulty : Easy Printable Recipe

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IngredientS

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• Pan Mee – roughly a large handful for each portion.
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Toppings
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• Minced Pork/Mushrooms/Black Fungus (Wood Ear Fungus) – A large handful of minced lean Pork - marinated with the Seasoning below. Thinly sliced soaked Dried Shiitake Mushroom and Black Fungus. Finely chopped Garlic/Ginger, sliced Shallot. Cornstarch mixture as thickening agent. Seasoning – Salt, Sugar, a dash of Dark soy, and a dash of White Pepper, Sesame oil, Oyster sauce and Shaoxing wine.
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• Ikan Bilis/Anchovies – A large handful, washed and pat dry. Deep-fried to crispy.
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• Broth (A very simple version) - Bonito flakes  – A large handful. Ikan Bilis/Anchovies – A large handful, washed and air-dry. Greens – A big bunch of Sweet Leaf/Sayur Manis/Shui Chai Choi. Or alternatively, Bayam/Chinese Spinach (苋菜)/Amaranth. A few slices of Ginger and some Tung Choy (preserved veggie). Seasoning - Light soy, Oyster sauce, Salt, Sugar, a dash of Sesame oil and a dash of finely grounded White Pepper.  All to taste.
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** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice - no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is "to taste the Seasoning" and get ur preference balance of flavors !!!

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InstructionS

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①

Preparing the Broth
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• In a pot, sauté the sliced Ginger and Ikan Bilis/Anchovies until fragrant. Add water and bring to boil. Add Tung Choy. Let it boil for a minute or two, reduce the heat to low and continue to simmer for 15- mins or so.
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• Add a bunch of Bonito Flakes and let gentle boiling for a min or two. Turn off the heat and let the Broth sit for another 5-10 mins. Sieve the broth. Add Seasoning. Set aside.

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②

Preparing the Toppings
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• Meanwhile, heat up a generous amount of oil in medium heat. Fry the sliced Shallots till aromatic and golden brown. Dish out and drain on a paper towel to get rid of excess oil and set aside to cool. With the same oil, fry the Dried anchovies until golden brown and crispy. Drain on a paper towel and set aside to cool.
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• With the same pan and oil (getting rid of excess) from the frying of the Onion and Anchovies, saute some chopped Garlic till aromatic in medium heat. Add the marinated minced pork, breaking the meat up. Saute for 2-4 mins, then add in the sliced Mushrooms. Continue to saute for another a min or two, add a little water, bring to boil and reduce heat, add the Black Fungus and let it simmer for another 5 mins or so, till sauce kinda renders down. Set aside.

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③

Serving
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• Get a big pot of water rolling boil, blanch the Noodles. (well loosen to individual strand) – just for a while till al dente (soggy Noodles are bad Noodles !!). When it starts to top float, it's cooked – abt 1-2 mins or so. Quickly fish it out and then submerged it in cold water (or ran thru cold tap water) to stop it from cooking as well as getting rid of the excess starch. Then put it back into the boiling water just to warm the Noodles a little. Drain thoroughly into a serving bowl.
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• At this juncture, with the Noodles all done and ready to be served, re-boil the Broth. Add the Sweet Leaf and let it boil for a min or two. Adding the Greens at the last moment is to prevent over-wilted Greens.
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• Douse the Noodle with clear Broth, making sure U get some of the Greens. Generously, top with Minced meat/Mushroom, follow with fried Shallots and Anchovies. A dash of White pepper. Voila, ur bowl of traditional "Hakka Pan Mee (Soup Machine-Rolled Version)" is ready to be served piping HOT !! Accompany with a dipping of "Sambal Chili (with a squeeze of lime) " would be perfect!-
~~* EnD *~~
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