Homemade KL Chili Pan Mee

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

 

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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

1. Blend everything in a blender, you may need more oil to make the paste blend better.
2. On a wide pan, cook chili on medium heat (warning, it may sting your eye)
3. Keep stirring until it becomes dry and much darker in colour. It would take about 20-30 minutes.
4. Once done, place in a bowl and cool.

Fresh Noodles

1. 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.
2. Cut into 4 portions. Roll out on pasta machine. You can use the thin or thick setting, or cut by hand.

Minced Pork

1. Marinate minced pork with all the sauce.
2. On a pan, fry garlic in oil. Add in the minced pork and cook. Add salt and pepper.
3. Add water or stock and let it cook till the sauce simmers down

Soup

1. Boil water and anchovies in a pot. You can add in stock cubes if you want. Season.
2. As for manicai (pucuk manis) or spinach, you can blanch it before serving.

Assembly

1. Wash anchovies, dry it well, then fry it. This can be made in advance.
2. Poach egg, scoop out and set aside.
3. Cook noodles in the same pot of water till its springy and floats on top.
4. So first, add noodles. Add 1 tbsp chili (or more), minced meat, fried anchovies, poached eggs and sprinkle some coriander leaves on top.

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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.