Ingredients
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200 g Shanghai Noodles
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Chili Paste
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80 g Shallots ; sliced
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15 g Garlic ; sliced
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2 Tbsp Dried Shrimp; soaked
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15 g Dried Chilies ; cut to 1cm pcs
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1 pc Red Chilli - cut to 1cm pcs
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7 pcs Thai Chilli - cut to 1cm pcs
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1 Tbsp Sugar
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Pinch of Salt
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5 Tbsp Oil
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Meat Topping
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150 g Pork ; minced
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1 clove Garlic ; minced
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1/2 Tbsp Light Soy Sauce
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1/2 tsp Dark Soy Sauce
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1/2 Tbsp Oyster Sauce
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Dash of White Pepper Powder
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1/4 cup Mushroom soaking water
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Mushroom Topping
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4 pcs Dried Shiitake Mushroom
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1/2 cup Mushroom Soaking Water
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1/2 tsp Light Soy Sauce
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1/2 tsp Dark Soy Sauce
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Salt and pepper to taste
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Other Toppings
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2 Half Boiled Egg
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Blanced Choy Sum
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Crispy Shallot
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Crispy Anchovies
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Noodle Sauce Mixture
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2 Tbsp Light Soy Sauce
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1 Tbsp Thick Caramel Sauce
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1 Tbsp Sweet Soy Sauce
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2 Tbsp Shallot Oil
Directions
This noodle is a spicy dry version of the original Pan Mee that comes in anchovies soup. There is a famous shop in KL, Kin Kin Chili Pan Meen, that sells chilli pan meen and claimed that they created this version decades ago. My first try was not this shop but at another shop called Super Kitchen Chili Pan Mee @ Chow Yang, SS2. Although I can’t compare which is better, but I can say chili pan mee is for me. It has everything I like. Noodle, fragrant spicy chili, soft-boiled eggs. Yum!
For those who can’t take spicy and just like the original soup version, you can make Pan Mee yourself at home too. Original version is my comfort food.
This recipe adapted from seasaltwithfood.
Steps
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1
Done
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Chili PasteIn a pan over medium heat, add 5 Tbsp oil. Fry shallots till golden brown. Remove shallots from pan into a bowl. Leave oil in the pan. Continue with garlic into the same pan. Fry till golden brown. Scoop only garlic into same shallots bowl. Next cook dried shrimps in the same pan with oil. Fry till fragrant and little crispy. Scoop only dried shrimps into same shallots bowl. Then with same pan and oil, cook red chilli and thai chilli. When they are look soft and turns a abit darker than their original colour, scoop chillies out into same shallots bowl. Leave oil in the pan. Lower heat to low, add dried chillies. Fry till crispy and fragrant. Scoop chillies into same shallots bowl. Reserve remaining oil. If there isn't enough oil after frying each ingredient, you may add a bit more oil. Wait for the fried chillies in the bowl to cool off before blending. When they are cooled, put everything except oil a chopper/blender, blend till fine. Add reserved oil and mix well. I'm using a chopping tool from a stick blender because I'm making a small amount. My food processor is too big for that amount and nothing will get chopped up. Set this chilli paste aside and use for noodle topping later. |
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2
Done
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Meat ToppingHeat up 2 tbsp oil in wok or medium high heat till hot. Add minced pork and stir around while breaking into pieces. Add garlic and all the seasonings. Cook awhile more till cook through and season to taste. Set aside in a bowl. |
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3
Done
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Mushroom ToppingIn the same wok, heat up some oil over medium heat. Add mushroom and stir fry. Add seasonings. Cover and let it cook to soften mushroom. Check seasoning and set aside in a bowl. |
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4
Done
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Prepare Noodle and PlatingIn a pot, boil 2 liters water. When it is boiling, put one portion shanghai noodles into the pot. Stir once awhile. Let it cook for 3 mins. Cook yours according to your package noodle instructions. While waiting for noodles to cook, prepare sauce for noodles. Mix all ingredients except shallot oil for noodles sauce. Prepare 2 serving bowls. Add 1 Tbsp of shallot oil, and 2 Tbsp of soy sauce mixture into each bowl. Then add one tablespoon of water from the boiling noodle pot into each bowl. When noodle is ready, scoop them into serving bowl. Mix noodles with sauce. Top with minced pork, mushrooms, choy sum, crispy anchovies, crispy shallots, half-boiled egg and the star of this dish, the fragrant chili paste. Serve! (and continue cooking the other portion. Or cook both same time. Just have to make sure you boil enough water to cook a larger portion.) |
