Saturday, May 2, 2009

Homemade Chili Pan Mee

Have you heard of Chili Pan Mee? Please read my posting on MySimpleFood for the most popular Chili Pan Mee in KL.

This posting on how to make homemade chili pan mee is dedicated to Chiro who has been waiting for me to post this recipe like...forever. I just did not have the time to post it up. But at last, I did.

When I was in the States, I gave myself a challenge that I will make Chili Pan Mee. I love Pan Mee (Min Fun Keuh), and I make it at home all the time. But Chili Pan Mee is totally different as it is the dry noodle version and most important ingredient is the dry chili paste.

After making it, I realized it is rather a tedious process with 3-4 major components. But I made it and am proud to share it.

Stage 1. Dried Chili Paste.

This is most important ingredient in Chili Pan Mee. The hot spicy chili gives it the extra oooomph!

1. Dried Chillies - soaked - 2 handful
2. Fresh red chillies - 2
3. Dried Shrimp - 1 palmful
4. Shallots or onion - 5 shallots or 2 mid sized onion
5. Garlic - 3 cloves
6. Oil - 4 TBSP

Blend the ingredients. Then in a wok of oil and low fire, stir-fry slowly (at least 30 mins) until dry and golden brown. You will need some patience on this and watch the fire as you need to get the chili really dry but you can't burn it. Good luck.

Stage 2. Minced Meat Sauce

1. 500gm of minced pork - marinade with salt, pepper and a dash of soy sauce and some starch
2. Oil - 2 TBSP
3. Dark Soy sauce - 1 TSBP
4. Oyster Sauce - 1 TBSP
5. Salt, pepper, soy sauce, 1/2 cup of water

In heated wok with oil, fry some shallots before putting in the minced meat. Stir fry till cooked, add in dark soy sauce and oyster sauce, and water. Stir till blended, add salt and pepper to taste.

Stage 3 Other Condiments

1. Fried Ikan Bilis (Anchovies)
2. Poached egg
3. Vegetable soup

Ok you can do all this separately, but this is my simple steps to reduce additional work and cleaning.

First I will fry the anchovies. Remove when done but leave a handful in the wok. Scoop up access oil. In the same wok, I will put in water to boil the soup with the anchovies base. Let it boil for 15 mins in low heat. Then I will crack on egg in the soup to make the poached egg. Crack the egg in the big soup ladder and leave it in the soup. Do 2-3 eggs depending how many people wants poached eggs. Remove cooked eggs and leave it in the individual bowls. In the same soup, put in some vegetable for the vegetable soup! Simple right ??!! :) You have all 3 ingredients ready, all from just one wok!

Stage 4 The Noodles

Ok actually, this is the first step. Make the noodles dough first cos it takes the longest time.

You will just need flour and water. No need to add oil. If I am making pan mee (min fun keuh) soup, best to add some oil to the dough cos this will ensure smooth and soft texture. As I need to make the dough into strands of noodles, I need a tougher dough so that the noodles do not turn out too soft.

Knead the flour into a dough. Good exercise if you are using your hands to knead. :)

Once the dough is ready, it is good to let it sit a while before you start cooking. 30 minutes is fine. Remember to cover the dough with a wet cloth so that the surface of the dough do not crack up.

Guess what? I bought the special machine flatten the dough and it can only make noodles.

Here comes my noodles. I am feeling pretty proud of myself by this time. Since I have never made noodles before in my life! Everything is so readily available in Malaysia, just a hawker stall away, why do I need to make my own noodles?? But I truly feel the satisfaction when I made in by myself!

To prepare the noodles - prepare a pot of boiling water.
Put in the noodles in the water, let it cook for 2 minutes then scoop up the noodles into a bowl.
Put in the condiments -
Poached egg
Fried Ikan bilis
Minced meat Sauce
and the most important ingredient - Dry Chili paste.
Mix all together and there you have it, a hearty homemade chili pan mee.

Truthfully, I was exhausted by the time I finished making it, so I think it is much better to just go to KIN KIN for my Chili Pan Mee. :)

But then, I was in the have to make myself loh, no choice.


Gowhere Dowhat said...

Wow! can't believe you made it at home! Well done! :)

Little Inbox said...

You make from scratch, great job!

mysimplefood said...

I thot it would be easy. And it is not difficult but just gotta prepare so many things. it was satisfying nevertheless!

KongMing said...

If hungry, better don't read your blog...hehehehehehe... Your homemade Chili Pan Mee really look delicious...

Jess Liew said...

Looks yummy!

Shawn Murphy said...

You are a savior!! I have only had Pan Mee once in my life, it was a year ago in Malaysia.. at Kin Kin, the dry Chili Pan Mee! And ever since then I have been dying to know what that dish was and how to make it, now finally you have saved me! :-)


~Shawn (in Seattle)

tigerfish said...

Wow, what a lean mean machine for homemade noodles!

Logesh said...

hie.. im not sure if you're gonna see this, but im still gonna give it a shot. im in the states currently and im gonna attempt the chili pan mee using your recipe! i was wondering if there is a kind of noodles that i could buy here instead of making my own? any ideas?

mysimplefood said...

Hi Logesh, Unfortunately, I don't think there is any noodles selling out there will be close to the chilli pan mee texture. Pan mee is typically a home-made dough. But you don't mind, you can opt for any noodles eg, Taiwan noodles which is more white in color - not the yellow noodles.