粉面

Chili Pan Mee – Malaysia Dry Spicy Noodle

A good bowl of Chili Pan Mee lies in the chili, minced meat, noodle, topped with poached eggs, these combinations deliver an explosive flavor in your mouth and usually, one bowl is never enough. My Chili Pan Mee recipe innovates the usual style of plating, making the entire noodle dish much more enticing!

Who started Chili Pan Mee?

The traditional Pan Mee is served in anchovies soup with 主食为拉面，, Chili Pan Mee, on the other hand, wasn’t part of the traditional noodle list until 1985. Kin Kin Restaurant in Chow Kit introduced their specialty Chili Pan Mee by Mr.Tan Kok Hong.

Today Kin Kin Restaurant has a total of 3 branches and others have followed suit, some of the other brands that also sell Chili Pan Mee are Jojo Little Kitchens 和 Restaurant Super Kitchen.

Author have a say…

Chili Pan Mee has gain popularity over the years. The most important ingredients for a bowl of delicious Chili Pan Mee lies in the minced meat, poached egg, and the chili. There is plenty of notable places in Kuala Lumpur who serve a decent bowl of Chili Pan Mee. However, I personally think the presentation is a little boring. So in this recipe, I am not only giving you good detail recipe to make yourself a delicious Chili Pan Mee but also I am incorporating some, I believe, innovative ideas of how to present this stunning dish!

资源： The Rakyat Post, Restoran Super Kitchen

Malaysian Chili Pan Mee Recipe

Let's innovate the usual Spicy Chili Pan Mee by stepping up the plating game. My recipe call for the usage of XO Sauce as the chili, you can make my XO sauce recipe easier by removing dried scallop, dried shrimp, Chinese ham, abalone sauce, and oyster sauce.

Course Breakfast, Main Course

Cuisine Chinese, Malaysian

Keyword Chili Pan Mee, Chili Pan Mee Recipe, Kin Kin Pan Mee, noodle, Noodle recipe, Pan Mee, Pan Mee Recipe

难度中等

Allergy 鸡蛋，面筋

Prep Time 20

Cook Time 30

总时间 50

Servings 份

Calories 1512大卡

Author 伊森黄

配料

400 克 Egg Noodle
20 克 Dried Anchovies
100 克 Minced Meat
3 汤匙食用油
1 汤匙 Soy Sauce
1/2 茶匙盐
1 茶匙糖
4 cloves 大蒜
2 nos Egg
2 汤匙 XO Sauce
200 克 Baby Spinach
Thick Soy Sauce for garnishing
Lard to toss the noodle (options - bacon fats, olive oil, etc)

公制 - 英制

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.