Mantou Pizza with Curry Mee Chicken & Pandan-Infused Mozzarella

Preheat oven to 200°C (400°F). Prepare a baking sheet by lining it with parchment paper.

In a bowl, mix the shredded mozzarella with the pandan extract. Ensure the extract is evenly distributed, releasing the aromatic fragrance of pandan.

In a large pan or wok, heat cooking oil over medium-high heat. Add the diced chicken and stir-fry until lightly browned.

Add the Curry Mee paste, chopped dried shrimp and stir well to coat the chicken evenly. Cook for 2-3 minutes, allowing the spices to release their aroma.

Pour in the coconut milk and fish sauce (if using). Simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly. The sauce should cling to the chicken.

Using a sharp knife, carefully slice each mantou horizontally to create two even halves. The cut surfaces should be smooth.

Place the mantou halves, cut-side up, on the prepared baking sheet.

Spoon the Curry Mee chicken mixture evenly over the mantou halves, creating a generous topping.

Top the chicken with the pandan-infused mozzarella, ensuring each mantou half is covered.

Sprinkle sliced red onion on top.

Bake for 10-12 minutes, or until the mantou is golden brown and the cheese is melted, bubbly, and slightly golden. The fragrance of the pandan and curry should fill your kitchen.

Remove from the oven and garnish with fresh coriander before serving. Serve immediately while hot and the mantou base is still soft and fluffy.