History of Pan Mee in Malaysia

Pan Mee is a popular noodle dish in Malaysia that originated from the Hakka people. It is made from flour and water and served with anchovy broth, minced pork, mushrooms, and vegetables. The dish is usually served in two ways - dry or soup. The dry version is served with chili flakes, minced pork, fried anchovies and black fungus while the soup version is served with the same ingredients but in soup form.

The dish has evolved over time and there are now many variations of it available. Some of the popular variations include curry pan mee, chili pan mee and tomato pan mee.

Pan Mee is usually served for breakfast or lunch and can be found in many hawker stalls and restaurants throughout Malaysia.

Here are some tips for making the perfect Pan Mee:

• Use high-quality flour to make the noodles.
• Make sure the dough is well-kneaded to ensure that the noodles are chewy.
• Use anchovy broth for the soup version of the dish.
• Add chili flakes for an extra kick.

Enjoy!