Archive of ‘Kuala Lumpur’ category
Hrmm, I think this is the only time I make some Chinese noodles. I can’t remember the last time I made any from scratch .. Hrmm.. Yeah, nope! haha. I guess I should make more of Asian stuffs
But i couldn’t resist. I keep seeing photos of Chili Pan Mee on FB, somehow the God of Chinese Noodles sent some signals to make these delicious spicy wicked noodles! This was also made in conjunction with MFF KL Selangor.
Pan Mee is not a name familiar in Klang. While PJ and KL calls these noodles pan mee (thick, thin strips or hand cut/torn), in Klang, it’s called Qi Mee (Fresh Noodles, thin or thick) or Mee Hoon Kueh (hand cut/torn noodles, most likely in soup). But then again it depends on the store owner. It’s hard to trace down any authenticity of this noodles as each places would have their own specialty sauce, or chili.
BUT, saying that.. however many names it’s called, I guess this dish ‘Chili Pan Mee’ is made famous by Restoran Kin Kin in Cheras (now also in Publika) where you can add as much fiery chili as you can endure, and the poached egg. Anything with poached egg is yummy ???? The Chili Pan mee is essentially dry, so the runny yolk makes up as the sauce..
I’ve not been to Kin Kin in Cheras but yes to the one in Eat Food Village in Publika. I wasn’t exactly impressed with the noodles because it was quite tough and the chili was quite salty. Oh well, at least with homemade, you know there’s NO MSG in it
So what makes a bowl of Chili Pan Mee ? Other than the freshly made noodles (which consists of just flour and water, unlike pasta that has eggs) the chili and poached eggs, the other condiments are deep fried anchovies and minced pork, and for a bit of green, it’s likely spring onions or coriander leaves. A bowl of anchovies soup with manicai or baby spinach accompanies it.
Everything was from scratch including the noodles. The chili takes a while to cook as you will be cooking blended dried chili and fresh red chili AND chili padi with some shallots and dried shrimps for about 20-30 minutes. It ain’t spicy if there isn’t some cili padi!
Here’s a closer look for the explosive chili. It’s dried, still has some speckles of red and not burnt! Last thing you want is to taste bitterness while savouring the spicy noodles. It really depends on how spicy you wanna go. I didn’t had any red chili, so I used more cili padi.
Oh hey! I made a gif on How to assemble it. I mean, really who needs a gif on how to assemble pan mee. Just throw everything together, poke the egg and stir!
Recipe was adapted from Kelly Siew Cooks and I am the witch.
KL Chili Pan Mee
- 2 handfuls of soaked Dried Chillies
- 4 Cili Padi
- 1 handful of Dried Shrimp
- 4-5 Medium Red onion
- ½ Garlic
- 5 tbsp Oil
- 500g bread flour
- 480ml water
- Pinch of salt
- 300g of minced pork
- 1 tbsp oyster sauce
- 1 tsp light soya sauce
- 1 tsp dark soya sauce
- Dash of salt
- Dash of pepper
- 2 cloves garlic
- 2 tbsp oil
- ¼ cup water
- 1L water
- 1 handful of anchovies
- Salt & pepper
- Manicai or baby spinach
- Poached Egg
- Fried Anchovies
- Coriander leaves
- Blend everything in a blender, you may need more oil to make the paste blend better.
- On a wide pan, cook chili on medium heat (warning, it may sting your eye)
- Keep stirring until it becomes dry and much darker in colour. It would take about 20-30 minutes.
- Once done, place in a bowl and cool.
- Mix flour, salt and water together in a mixer with a dough attachment and knead for 5 minutes. Cover in cling film and let it rest for 30 minutes.
- Cut into 4 portions. Roll out on pasta machine. You can use the thin or thick setting, or cut by hand.
- Marinate minced pork with all the sauce.
- On a pan, fry garlic in oil. Add in the minced pork and cook. Add salt and pepper.
- Add water or stock and let it cook till the sauce simmers down
- Boil water and anchovies in a pot. You can add in stock cubes if you want. Season.
- As for manicai (pucuk manis) or spinach, you can blanch it before serving.
- Wash anchovies, dry it well, then fry it. This can be made in advance.
- Poach egg, scoop out and set aside.
- Cook noodles in the same pot of water till its springy and floats on top.
- So first, add noodles. Add 1 tbsp chili (or more), minced meat, fried anchovies, poached eggs and sprinkle some coriander leaves on top.
It will seem like alot of steps, but they are all simple and won’t take long. It would be easier if you have 2 pots and 2 pans on hand to save all the washing and time.
Yum ?? Yes indeed!! I would make this again for sure
I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish.
I’ve been asking myself why I kept lo0king and posting about this little deep fried cronut. I have to admit, I’m a fan of croissant. I actually couldn’t care less about burger buns or bear paws but when there’s something related to croissants, I have to pick it up. For anyone who thinks that croissant is just a bread or pastry that magically has layers in it, then maybe you need to know that there’s no magic in it. Or that the magic is actually crafted by the baker, with layers of tlc, butter and dough laminated a few times over a couple of hours.
So when cronut was hyped up, I had to check it out. Ok because the name Cronut has been trademarked by Dominique Ansel (the original founder of Cronut) in the States, you see alot of other names like dossaints, crodos, zonuts, klonut, etc etc. So this hybrid of Croissant and Doughtnut, somewhat just reinvented modern pastries. Like mixing 2 pastry dough to create something new. Who would have thought of that!!
After trying them in Dessert Storm, Publika. I’ve made way to Delectable by Su at The Gardens Mall to my share of Cronut!
This one is indeed similar to a croissant dough and is yeasted.
Su offers 3 flavours between now till 30th July 2013, everyday at 12noon onwards.
Didn’t realize it’s until 30th July only… go try!
These Delectable Donuts are priced at RM 10. They are HUGE. I would say, my palm size. Uhm, my palms are quite big cause I have chubby hands, but it’s like the size of regular doughnuts.
Filled with silky lemon cream and topped with a hint of tangy strawberry coulis and slices of fresh strawberries
A twist with Malaysian favourite; Kaya!
I had the Caramel Praline, with a vanilla creme patisserie filled in and a drizzle of caramel across caramelzied almond,pistachio, hazelnuts, and macadamia nuts.
The Delectable donuts are very crispy on the outside. I bought it quite fresh, at about 1pm, so It still retains its crispiness. As we know, deep fried pastries tend to turn soft after xx hours. So anyone wanna buy it at 9pm and see how it is ? hehe
So are cronuts here to stay or just a fad ?
I sure do hope no one comes out selling them with overused deep frying oil, or adding additives to make them crispy because I think, it’s better for the cronut to be slightly soft inside, maybe a little chewy, and not crispy all the way through. It should also not be cloyingly hard to eat (anything deep fried can sometimes be too oily.. )
Ok now, let me try making my own…
Delectable Donuts are available at
Delectable Treats, LG K25B (In front of Cold Storage), The Gardens Mall
Price per pc : RM 10
Period : From 12pm onwards, limited quantities. until 30th July
(Photos are taken from Delectable’s FB page unless stated with watermark.)
Would you prefer to have lunch with Meat Jagger or Salmon Hayek ? Perhaps Christina Arugula or Shia Le Beef may be free too!
I can’t help but the laugh a little at the names of these sandwiches by B’wiched when I saw them. How creative!! These made to order sandwiches at B’wiched are sure to bring a little fun to your lunch or dinner. We had these before our dessert feast by Dessert Storm. B’wiched is located in Ben’s Independent Grocer in Publika and at The Intermark.
In B’wiched, you would find loaves, buns and even cakes. They go all the way from West to East, featuring baguettes, brioche a tete, to kaya puff and red bean bun. Personally i’m not a big fan of buns. I prefer whole hearty bread, crusty and chewy. But I never bake these French breads at home, because my family thinks otherwise. Actually I think we are not ‘bread’ people. Hence we seldom buy bread of any sorts.
I love a good sandwich every now and then.
With catchy names like these, it’s going to be quite fun to order… like .. “Hey, I’d like a Marilyn
Monroe Mayoe ”
Here we have Meat Jagger rolling out a garlic butter toasted baguette with meatballs, a touch of coriander and melted mozzarella cheese. The ‘potion’ seems quite big.. No, I mean, the bread was huge! But good ol’ crusty baguette. RM 12.90
Did Edward Caesarhand love caesar salad much, his scissorhands sure ain’t able to handle ? Haha. This was one of my fav, scrumptious chicken caesar salad filling with turkey bacon, gruyere cheese and egg, wrapped in a tortilla wrap. RM 12.90
How did Shia le Beef transformed into a cold grain-fed tender beef striploin served on a toasted baguette with caramelized onion, capers and arugula ? Not sure how, but he sure was very tasty!
Next on the red carpet, we have
Salma Salmon Hayek. Homcured salmon with toasted seaweed focaccia with wasabi mayo, edamame and tobiko. The seaweed focaccia…. sabroso!. RM 12.90
I guess the Christina Arugula didn’t hide anymore and came out of the bottle. She may have lost some sizes with this vegetarian option. A Seaweed focaccia with arugula, japanese cucumbers, edamame, tomato, corn, avocado and a house dressing. Healthy! RM 8.90
MMm care for a lunch date with the stars ?
Or get your friends and party with the stars!
Get a special Meal Patrick Harris for RM 15.90 including a sandwich (any sandwich) of your choice, a side salad, a pack of nachjos and a drink. All that we had above (in photos) are set meals.
B’wiched Solaris Dutamas is located at Ben’s Independent Grocer in Publika.
opening hours : 9am to 10 pm