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Malaysian Chili Pan Mee Recipe
Recipe by Ethan Wong
Visit 3thanwong.com for more
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
总时间
50
minutes
mins
Course
Breakfast, Main Course
Cuisine
Chinese, Malaysian
难度
中等
Servings
2
份
配料
公制
英制
1x
2x
3x
▢
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))
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 :
1512
大卡
Carbohydrates :
222
克
Protein :
55
克
Fat :
45
克
Saturated Fat :
9
克
Cholesterol :
291
毫克
Sodium :
1262
毫克
Potassium :
1468
毫克
Fiber :
12
克
Sugar :
8
克
Vitamin A :
9563
IU
Vitamin C :
30
毫克
Calcium :
224
毫克
Iron :
10
毫克
Allergy :
鸡蛋,面筋
*这些营养价值没有经过食品和药物管理局的评估。