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!

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

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!

Pop everything except the oil into the blender

Blending the chilli flakes

After blending

Fry with oil for about 20-30 minutes

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

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.

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.

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.

Serve with chilli flakes

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

 

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Prep time

2 hours

Cook time

15 mins

Total time

2 hours 15 mins

 

Author: iamthewitch

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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