Pan Mee
It’s a signature food for Chinese Malaysian. Pan Mee passed down the classic taste and is still a big favourite in the country. TUMIX® Chicken Stock Seasoning, AJI-SHIO® Flavoured Pepper, TUMIX® Ikan Bilis (Anchovy) Seasoning, and AJI-NO-MOTO® PLUS make an ideal combination to enhance the taste of your homemade version of 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 |
| 1/3 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.
AJI-NO-MOTO® PLUS Recipes
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
