Pan Mee

For Chicken Stock:
-2 drumsticks or chicken carcass, some celery, 1 onion, 2 carrots, a piece of ginger and some ikan bilis. Boil this for several hours. Then, drain it to get the clear stock. This produce very sweet stock, no seasoning required.

For Noodle:
-Some flour, one or two eggs and water. Knead until a dough like consistency. Add flour as needed. Roll it flat with a roller and tear it with hand and drop it in a hot boiling water until it float to the top. Dish out and put it in the chicken stock when ready to serve.

For Minced Meat and Mushroom:
-I used ground turkey instead of ground pork, either way is fine. First, marinate the chinese mushroom that has been soaked soft with oyster sauce, chinese rice wine and a little sugar (make sure you squeeze the juices out first). Then, add a little oil in the wok, and stir-fry the ground turkey until cooked and add in the mushroom, stir-well to mix and then add seasoning: oyster sauce, soy sauce, chinese rice wine, a dash of sugar and pepper and lastly a little sesame oil. Stir-well and dish out and set aside.

For Crispy Anchovies (ikan bilis):
-Wash anchovies with water, dry it and then deep-fry in oil until crispy. dish out and set aside.

For Crispy Shallots:
-Sliced the shallots and deep-fry in hot oil until crispy. Set aside. Or put the sliced shallots in a microwave safe bowl and add in enough oil to cover to microwave until brown.

Other side dishes:
-Greens and fish balls. I used collard greens because that's the one I have in the fridge. You can use chai sin, or spinach as subsitute. You can omit fish balls if you don't have it on hand. Add those lastly in the chicken stock when ready to serve.

To assemble:
-Dish out a good amount of noodle in a bowl with some fish balls and greens, and then top it with minced meat and mushroom, add the crispy anchovies on top and lastly the crispy shallots. Serve warm with chili padi. YUM!!

(Serves 2)