Chilli Pan Mee Recipe

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It goes without saying that I’m a huge, huge fan of Chilli Pan Mee. I also think that it has the highest number of posts of the same category in my blog, and deservingly so, because they’re so good! Unfortunately, one of the drawbacks of living in Australia is the non-existence of Chilli Pan Mee! I thought I could survive without it until the end of the year when I go back but I was wrong. The craving was so intense that I decided to attempt the impossible – making my very own Chilli Pan Mee from scratch!

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Chilli Pan Mee

There are several steps in preparation before the actual noodles get cooked. I started with preparing the chilli flakes first:

Ingredients – Chilli Flakes

  • 2 handfuls of soaked Dried Chillies
  • 3 Red chillies
  • 1 handful of Dried Shrimp
  • 3-4 Shallots
  • 1/2 a Garlic
  • 4 tbsp Oil

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Ingredients for chilli flakes

Steps – Chilli Flakes

1. Place everything except the oil into a blender and blend away.

2. Heat up the oil on a frying pan or wok until it’s hot.

3. Transfer the blended chilli onto the wok and stir fry for 1-2 minutes on high heat, then adjust to medium heat.

4. Continue stir frying the chilli flakes until they’re dry and not burnt. This could take up to 30 minutes. Be patient!

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Pop everything except the oil into the blender

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Blending the chilli flakes

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After blending

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Fry with oil for about 20-30 minutes

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Chilli flakes completed

Now that the chilli is done, let’s move on to the noodles. It’s my first time making noodles and I did not have a noodle machine with me. So I thought the end results could have been better, i.e. the noodles were too thick for my liking.

Ingredients – Pan Mee dough

  • 400 gm all purpose flour
  • 1 egg beaten
  • 150 ml water
  • Pinch of salt
  • Starch flour for dusting

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Pan mee dough

Steps – Pan Mee noodles

1. Measure the required amount of flour into a large bowl.

2. Slowly add in the beaten egg and keep stirring.

3. Add in water bit by bit, until the whole dough holds together.

4. Place the dough aside and let it rest for 30 minutes with a damp cloth covering it.

5. After the 30 minutes, dust your bench top with corn or tapioca starch and cut a piece of dough to flatten.

6. If you have a noodle maker, use it to roll out noodles. Else, do it the manual way with a rolling pin and cut into strands with a knife.

7. Once the noodles are ready, place them aside until you need to cook them.

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Cooked noodles

Ingredients – Minced Meat

  • 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
  • 1/2 shallot
  • 2 tbsp oil
  • 1/2 cup Chicken stock (optional)

Steps – Minced Meat

1. Marinate the minced pork with pinch of salt, pepper, oyster sauce, soya sauce and dark soya sauce.

2. Heat up the oil on a pan and fry chopped garlic and shallot until brown.

3. Add in the minced meat and fry at high heat until fragrant and cooked.

4. If you prefer your minced meat to be more wet, you could add in 1/2 cup of chicken stock and simmer.

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Pan mee with the works

Ingredients – Toppings

  • 1 handful Anchovies / Ikan bilis
  • 1 egg per portion
  • 2 mushrooms per portion

Steps – Chilli Pan Mee

1. Heat up a pot of water with 2 tbsp of oil in it to keep the noodles from sticking together.

2. Once the water is boiling, cook the noodles until they float and are cooked completely (1-2 minutes).

3. Using the boiling water, slice the mushrooms and cook them in it.

4. Finally, poach an egg in the boiling water and place it on top of the noodles.

5. For the anchovies, you could choose to fry them on a pan with oil until they’re brown, or bake them in the oven if you prefer the healthier version. I baked them for about 15 minutes at 160C.

6. Now add in the minced meat and mushrooms on top and it’s ready to be served.

7. Add in as much chilli flakes as you can withstand and mix everything well for a good hearty bowl of Chilli Pan Mee.

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Serve with chilli flakes

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Give it a good mix and enjoy

I must say, it was not easy making Chilli Pan Mee from scratch! A lot of process and planning is involved, not to mention time and hard work. I do have to say though, that the chilli flakes turned out fabulously fragrant and fiery, and the minced meat was delicious. The only thing I would have done better was the noodles. I guess this means heading out to get a noodle-maker soon! Overall, the bowl of Chilli Pan Mee was nothing less than satisfying and you can be sure that I will appreciate the chilli pan mee stalls more when I’m back!

Chilli Pan Mee
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Malaysian
Serves: 4
Ingredients
  • Chilli Flakes:
  • ****************
  • 2 handfuls of soaked Dried Chillies
  • 3 Red chillies
  • 1 handful of Dried Shrimp
  • 3-4 Shallots
  • ½ a Garlic
  • 4 tbsp Oil
  • Pan mee dough:
  • ********************
  • 400 gm all purpose flour
  • 1 egg beaten
  • 150 ml water
  • Pinch of salt
  • Starch flour for dusting
  • Minced Meat:
  • ****************
  • 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
  • ½ shallot
  • 2 tbsp oil
  • ½ cup Chicken stock (optional)
  • Toppings:
  • ************
  • 1 handful Anchovies / Ikan bilis
  • 1 egg per portion
  • 2 mushrooms per portion
Instructions
  1. Chilli Flakes:
  2. ***************
  3. Place everything except the oil into a blender and blend away.
  4. Heat up the oil on a frying pan or wok until it's hot.
  5. Transfer the blended chilli onto the wok and stir fry for 1-2 minutes on high heat, then adjust to medium heat.
  6. Continue stir frying the chilli flakes until they're dry and not burnt. This could take up to 30 minutes. Be patient!
  7. Noodles:
  8. ***********
  9. Measure the required amount of flour into a large bowl.
  10. Slowly add in the beaten egg and keep stirring.
  11. Add in water bit by bit, until the whole dough holds together.
  12. Place the dough aside and let it rest for 30 minutes with a damp cloth covering it.
  13. After the 30 minutes, dust your bench top with corn or tapioca starch and cut a piece of dough to flatten.
  14. If you have a noodle maker, use it to roll out noodles. Else, do it the manual way with a rolling pin and cut into strands with a knife.
  15. Once the noodles are ready, place them aside until you need to cook them.
  16. Minced Meat:
  17. ****************
  18. Marinate the minced pork with pinch of salt, pepper, oyster sauce, soya sauce and dark soya sauce.
  19. Heat up the oil on a pan and fry chopped garlic and shallot until brown.
  20. Add in the minced meat and fry at high heat until fragrant and cooked.
  21. If you prefer your minced meat to be more wet, you could add in ½ cup of chicken stock and simmer.
  22. Chilli Pan Mee:
  23. ******************
  24. Heat up a pot of water with 2 tbsp of oil in it to keep the noodles from sticking together.
  25. Once the water is boiling, cook the noodles until they float and are cooked completely (1-2 minutes).
  26. Using the boiling water, slice the mushrooms and cook them in it.
  27. Finally, poach an egg in the boiling water and place it on top of the noodles.
  28. For the anchovies, you could choose to fry them on a pan with oil until they're brown, or bake them in the oven if you prefer the healthier version. I baked them for about 15 minutes at 160C.
  29. Now add in the minced meat and mushrooms on top and it's ready to be served.
  30. Add in as much chilli flakes as you can withstand and mix everything well for a good hearty bowl of Chilli Pan Mee.
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Comments

  1. says

    Impressive!! If there is a ‘like’ button, I’ll give you 10. One look, there is no different from the real chilli pan mee shop in KL. Thumbs up!!

    • says

      I know! Blame it on the cravings! Now that I have got hold on making the chilli flakes, I think the hardest part is really the noodles. Now if only I can get pre-packed pan mee noodles here… :)

        • says

          Hi Grace,
          I’m also looking for them too! I’m not too sure but I think some of the pre-packed frozen noodles from China in the Asian groceries look quite similar to pan mee. Perhaps I should give them a try one day and I’ll let you know. :)

  2. says

    even though i’m not a fan of pan mee (i’ve only had it once so far this year), i must say, your version looks amazing! much more appetizing than many of the pan mees that i’ve seen. bravo. i really like what i’m seeing, and for once, i actually am craving this pan mee! :D

    • says

      To be able to make you crave for pan mee is an achievement itself! :) Thank you for the great compliment Sean! :) It will definitely keep me challenging myself with more difficult dishes. :)

    • says

      Now that I look back, it amazes me as well! I must have spent more than 2 hours slaving away in the kitchen for that 10 minutes of satisfaction. But when craving strikes, a girl’s got to do what a girl’s got to do! :)

  3. says

    i am definitely not a fans of chili pan mee, my stomach cannot take it because it’s too spicy and fiery for me.. the aftermath of having chili pan mee is the frequent visit to the toilet!! hahaha.. once bitten twice shy.. i would gladly stick to the original pan mee instead~~

    • says

      Poor thing your stomach cannot take spicy stuff! You’re missing out on so much delicious spicy food! :P Yes sometimes I end up going to toilet after eating the fiery pan mee too, but I still do it nonetheless. Too good! :D

  4. says

    The original pan mee is supposed to be hand cut anyway…l I don think you even need a pasta maker. Just roll out thinner hehehe. The chili paste looks good! Homemade is definitely much healthier as kin kin and super kitchen put loads of MSG in that chili paste! But damn it’s so addictive! Well done babe.

    • says

      You’re right, I think I did the mistake of rolling it not thin enough. We’ll see how high my determination level is next time, whether I will resort to pasta maker or not! But thanks for the words of encouragement! :)

  5. says

    My goodness! I am not a cook and I only wait for people to cook and I eat, but that doesn’t disqualify me to say that this is one hell of a Pan Mee!

    Can I have two bowl please?

    :D

  6. bhuvan aka boo says

    the recipe was good. I now live in paris and I found the ingredients to make them. my french cousins died as the loved it so much, at first being afraid to try it. says my cousin ” What an amazing meal to come home to after working for 14 hours ” we need to travel to malaysia , Ohhh wait we have a malaysian chef :D. thank you for the recipe. merci :D

    Sincerely,
    Boo

    • says

      Thanks for the nice comment Boo! You made my day! I’m glad you managed to get all the ingredients.. In fact, looking at the recipe again makes me want to eat Chilli Pan Mee! Perhaps I will make it this weekend. :)

  7. Eve lynn says

    Hi, i followed your recipe to make the dried chili but mine still remain as a paste even after an hour? I accidentally soaked the dried shrimp. And added few drops of water to blend the paste cause it cant blend well. Is that the cause that it wont become dry at all? Sos!

    • says

      Hey I guess it shouldn’t matter that you have some water in the paste. Did you try using higher heat? You can adjust the heat and keep monitoring the paste, once it looks like it’s drying then only reduce it. Otherwise I don’t see why it shouldn’t work! :) Good luck!

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