|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||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:
|1 ½ tbsp||TUMIX® Ikan Bilis (Anchovy) Seasoning|
|1/3 tsp||AJI-NO-MOTO® PLUS|
- To prepare the stock, combine ingredients for the stock to boil.
- Blanch the pan mee in a pot of boiling water. Drain and divide into 4 or 5 individual bowls.
- Add chicken balls into the stock and allow to simmer for a few mins. Lower in the vegetables.
- 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.