Malaysian Chili Pan Mee Recipe
Recipe by Ethan Wong
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Ingredients
- 400 g Egg Noodle
- 20 g Dried Anchovies
- 100 g Minced Meat
- 3 tbsp Cooking Oil
- 1 tbsp Soy Sauce
- 1/2 tsp Salt
- 1 tsp Sugar
- 4 cloves Garlic
- 2 nos Egg
- 2 tbsp XO Sauce
- 200 g Baby Spinach
- Thick Soy Sauce (for garnishing)
- Lard (to toss the noodle (options - bacon fats, olive oil, etc))
Instructions
Preparation
- Clean and pluck the baby spinach.
- Crush the garlic and chop.
- For the eggs, make poached eggs. (Here is how to poached egg)
- Prepare the other ingredients accordingly.
Cooking
- Preheat pan/wok with cooking oil.
- Shallow fry the dried anchovies with low heat. Strain and keep aside.
- At medium-low heat, add chopped garlic into the pan and fry to golden.
- Add minced meat and thoroughly fry it.
- Add soy sauce, salt, and sugar, then fry the minced meat until dark brown color. Set aside.
- Quick blanch the baby spinach.
- Blanch 1 portion of egg noodle for 30 seconds.
- Strain the noodles and mix the noodles with a tablespoon of lard and a teaspoon of soy sauce.
Plating
- Prepare a clean plate.
- Place baby spinach at the bottom as a base layer.
- Gently twist the egg noodles and place them on top of the baby spinach.
- Follow by 2 tablespoons of minced meat.
- Then place the poached egg on top of the minced meat.
- Gently place 2 tablespoons of XO Sauce over the poached egg.
- Drizzle some thick soy sauce over in a heap and serve.
Nutrition
Calories : 1512kcalCarbohydrates : 222gProtein : 55gFat : 45gSaturated Fat : 9gCholesterol : 291mgSodium : 1262mgPotassium : 1468mgFiber : 12gSugar : 8gVitamin A : 9563IUVitamin C : 30mgCalcium : 224mgIron : 10mg