Pan mee

How about a hot steaming bowl of 'pan mee'?
Pan mee or hand made flat Hakka noodles - you can have it in soup like this or dry, and there's also a real hot spicy version too!
My favourite is this, in anchovy broth, comes with minced pork, a green leafy veg, fried crispy anchovies (we call them 'ikan bilis' which I suspect isn't the same as the Western anchovies, ours are better, of course!), black Chinese mushrooms & black fungus (I don't like these two, hence you don't see them here) and of course fu-chuk or tofu skin
Every time once served, I pick out the fried anchovies from the soup so that they remain crispy and eat them at intervals during the meal
Yeah, my peculiarities!
Ooohhhh, I know what I missed - the chili that goes with it - it is so fantastic, it goes with the noodles, into the soup, with the fu-chuk...
With the really good ones, the chili is the make or break of this dish! I kid you not!
Of course, the noodles itself, goes without saying, are most vital

~ more of my learnings & experiments ~

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