Hakka Pan Mee/面粉糕 (Hand-Stretched)

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Ready : 1 hr 10 mins [Prep : 10 mins † Dough : +/- 10 mins  † Cooking : 50 mins]
Serve :  3-4 pax
Generic :  Knead/Saute/Boil
Level :  Average/Tedious
Idle :  NonePrintable Recipe.

A Delightful Simple Bowl of Hakka Noodles

This is one of those nostalgic Noodles Dish tat The VainD grew up with, way before U find it being served in any eating establishments. Basically, it is just Flour/Eggs noodles in its simplest form – hand-kneaded, of course. While this dish is widely known as “Pan Mee” or “Mee-Hoon-Kuih” (some suggest that the different between the two is tat; one being machine laminated into elongated flat sheets before cutting into tagliatelle-like strands and the later being hand-stretched into the flat thin pieces, go figure.. LoL), The VianD know of another name in Hakka – namely, “Tau Mah Chiar” (literally translated as “Big Knife Cut”.. ahaha.. This obviously refers to the elongated flat sheets/strands version). Anyway, enough of Hakka’s tales already..LoL, a good bowl of Pan Mee is defined by – the soft and pliable dough texture, clear anchovy soup with Sweet Leaf/Sayur Manis/or in Cantonese, Shui Chai Choi, top with fried Ikan Bilis/Anchovies, fried Shallots, (the traditional serving does not have this – minced pork and sliced Mushroom). Imagine a bowl of such goodies in hot boiling soup, staring at U now !!! Nom..nommm..mmm, drooling yet ??? LoL… Here’s The Viand’s take on Hakka Pan Mee/面粉糕 (Hand-Stretched).



DOUGH (Noodles) : 

  • 300g (2 Cups) all-purpose flour (extra for dusting)
  • 1 egg (lightly beaten)
  • 130ml (1/2 Cup) water (adjust accordingly)
  • a pinch of salt
  • a  dash of oil


  • A big bunch of the all important Sweet Leaf/Sayur Manis/Shui Chai Choi – to The VianD, this is a must becos the Sweet Leaf is the reason for tat unique flavored fresh sweet soup !! But if U can’t find (can be quite difficult to get), well.. U can substitute with any leafy green, such as Choy Sum or Bayam/Spinach.
  • A handful of Ikan Bilis/ Dried Anchovies.
  • Finely chopped Garlic, few slices of Ginger and Tung Choy (preserved Veggie) – just for extra flavors.


  • A handful of Ikan Bilis/ Dried Anchovies
  • Finely chopped Garlic
  • Sliced Shallots.
  • Sliced soaked (30 minutes until softened better still overnite) Mushrooms and minced Pork


  • Salt, Sugar and a touch of Sesame oil and Oyster sauce. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!



*** Follow these steps in a chronologically order. This way, U wont waste any time waiting from one step to another. ***

  • Step 1 : DOUGH – Start by combining flour and salt in a large mixing bowl. Form a ‘well’ at the center and add the eggs and cooking oil. Start to combine everything together, adding water a little at a time, then knead the dough with your hand until the dough is no longer sticky (or kinda minuscule stickiness with a pliancy texture). To get the desired consistency, add a little bit water or flour accordingly. Cover with a damp cloth/plastic wrap and let it rest for abt. an hour.
  • Step 2 : Meanwhile, marinated the minced pork with a pinch of Sugar, Salt, white pepper, a dash of Sesame oil, Light soy, Shaoxing wine and Oyster sauce. Mix well and set aside.
  • Step 3 : DRY TOPPINGS – Heat up a generous amount of oil in medium heat. Fry the sliced Shallots till aromatic and golden brown. Dish out and drain on paper towel to get rid of excess oil and set aside to cool. With the same oil, fry the Dried anchovies until golden brown and crispy. Drain on paper towel and set aside to cool.
  • Step 4 : SOUP – In a pot, sauté chopped Garlic and sliced Ginger until fragrant. Add water and bring to boil. Add in a portion of the fried anchovies and Tung Choy. Let it boil for a minute or two, reduce the heat to low and continue to simmer for approx. 30-mins. DO NOT add the Sweet Leaf at this juncture – else U will get over-wilted Sweet Leaf  !!!
  • Step 5 : PORK TOPPING – With the same pan and oil from the frying of the Onion and Anchovies, saute some chopped Garlic till aromatic in medium heat. Add the marinated minced pork, breaking the meat up. Saute for 2-4 mins, then add in the sliced Mushrooms. Continue to saute for another a min or two, add a little water, bring to boil and reduce heat and let it simmer for another 5 mins or so, till sauce kinda render down. Set aside.
  • Step 6 : COOKING THE STRETCHED PIECES OF DOUGH – After doing  Step 2-5, the Dough should be more or less ready (if U R done before an hour, take a rest and wait for the Dough to be rested for at least an hr) to be hand-stretched into thin little pieces. Now, U can do this in one of two ways. U can either stretch the dough directly into a pot of boiling water or U can stretch all in advance like The VianD did (a more efficient way) as shown in the pict. below. With a large pot of boiling water, U can then re-stretched the pieces a little more before dumping (piece by piece) into the boiling water with a much faster speed thus making sure every piece are cook evenly.  When the pieces float to the top, it’s cooked. Fish out using a colander and drain well, cos U don’t want excess water to dilute ur soup. *** U can cook the pieces in the soup itself but this will cloud t/thicken the soup somewhat with the excess flour from the dough. So, if U want clear soup as it should be, stick with the boiling water. ***
  • Step 7 : ASSEMBLING – At this juncture, with the Noodles all done and ready to be served, sieve the soup and re-boil. Add all Seasoning Ingredients with the Sweet Leaf and let it boil for a min or two. With the Noodles in a bowl, add soup, make sure U get the Sweet Leaf, top with Minced meat/Mushroom, follow with fried Shallots and Anchovies. A dash of White pepper. Viola, ur bowl of traditional “Hakka Pan Mee/面粉糕 (Hand-Stretched)” is ready to be served piping hot !! Accompany with a dipping of “Sambal Chili (with a squeeze of lime) ” would be perfect!

Copyright © 2014 The VianD · All Rights Reserved


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