KL Chili Pan Mee
Serves: 4
Ingredients
Chili
- 2 handfuls of soaked Dried Chillies
- 4 Cili Padi
- 1 handful of Dried Shrimp
- 4-5 Medium Red onion
- ½ Garlic
- 5 tbsp Oil
Fresh Noodles
- 500g bread flour
- 480ml water
- Pinch of salt
Minced Pork
- 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
Soup
- 1L water
- 1 handful of anchovies
- Salt & pepper
- Manicai or baby spinach
Assembly
- Poached Egg
- Fried Anchovies
- Coriander leaves
Instructions
Chili
- 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.
Fresh Noodles
- 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.
Minced Pork
- 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
Soup
- 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.
Assembly
- 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.
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/homemade-kl-chili-pan-mee/