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Pan Mee


500 g Pan mee
200 g Spinach plucked and washed
30 g Wood fungus, washed and soaked, sliced finely
10 pcs Chicken balls
1 pc Fish cake, sliced
60 g Fried ikan bilis
Some Fried shallots
Some Sliced Bird's eye chillies
300 g Minced chicken fillet lightly fried
1 tsp TUMIX® Chicken Stock Seasoning lightly fried
½ tsp AJI-SHIO® Flavoured Pepper } lightly fried
½ tsp Thick soy sauce
Ingredient for stock:
2 litres Water
1 ½ tbsp TUMIX® Ikan Bilis (Anchovy) Seasoning
  1. To prepare the stock, combine ingredients for the stock to boil.
  2. Blanch the pan mee in a pot of boiling water. Drain and divide into 4 or 5 individual bowls.
  3. Add chicken balls into the stock and allow to simmer for a few mins. Lower in the vegetables.
  4. Spoon wood fungus together with fish cake, minced chicken and ikan bilis onto noodles. Add in the stock, fried shallots and serve hot with sliced bird’s eye chillies.

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