Pan Mee is a noodle made from flour that is popular in various parts of Malaysia, east and west, although the preparation and appearance may differ. In most cases, pan mee is freshly made before being cooked. The flour is kneaded and then torn into flat pieces resembling the hor fun or tua pan. Alternatively the cook can also create flat noodle like koay teow or thin strips of noodle like wan tan mee. In any of the aforementioned forms, they are still pan mee.
Pan Mee is available as both the dry and soup version. The soup version is more commonly found in most stalls. The dry version is reminiscent of dry wan tan mee, which has a soysauce base. My personal preference is the dry version of the thin strip noodle version. In either case, pan mee is served with anchovies, black fungus In places such as Kuala Lumpur, you may find sui kow (prawn ravioli) served with Pan Mee, but not in Penang, where adding sui kow is regarded as going into the territory of wan tan mee.
Ingredients of Pan Mee:
fish - kurau (threadfin)
egg yolk
serai (lemon grass)
lengkuas (galangal)
kunyit hidup (fresh tumeric)
daun mengkudu (morinda leaf)
daun limau purut (kaffir lime leaf)
daun kaduk (pointed pepper leaf)
shallots
ginger
coconut milk
banana leaves, for wrapping
Pan Mee, dry version
Pan Mee, soup version
Where to find Pan Mee
Pan Mee is available at the following locations in Penang:
At Hou Mei Yuen Cafe in Bukit Jambul (lunch), every Mondays, Wednesdays and Fridays
Super Tanker Food Court, Lip Sin Garden
Teluk Bayan Food Court, Sungai Nibong
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