Pan Mee is a Hakka-style noodle, originating from Malaysia. Its Chinese name literally translates to "flat flour noodle". The noodle dough is made from flour and sometimes egg is added for more flavour. Traditionally, the dough is hand-kneaded and torn into smaller pieces of dough but in modern day the dough can be kneaded using machine into a variety of shapes, the most common shape being flat strips of noodle. The broth plays a very important role in the preparation of pan mee. Most broth is prepared by boiling pig bones and dried anchovies for hours in order to bring out the flavour. Pan Mee is typically served in soup, together with dried anchovies, minced pork, mushrooms, and a leafy vegetable. It can also be served dry with a thick black soya sauce.
Restoran Ngoh Jie
Bukit Tinggi 36-0, Lorong Batu Nilam 3A,
Bandar Bukit Tinggi, Klang, 41200
Tel: 012-660 1617
Dry Pan Mee, RM5.00
The pan mee (noodles) had a chewy texture, not much ingredients served together with it, just some pork slices, anchovies and choysum. The dark sauce flavour was perfect.
Pan Mee Soup, RM5.00
Pan Mee was thick and chewy, served in a light and sweet broth, it will be perfect if it has more ingredients, just few slices of pork, fried anchovies and choysum.
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