- Chili Pan Mee -
One of my all time favorite noodle dishes had got to be Malaysian Pan Mee 🇲🇾🥢
Made Chili Pan Mee for our staff supper the other day and was really happy with how it turned out.
- Flat Noodles
- Fried Anchovies
- Black Fungus
- Pan Fried Mince
- Ma Ni Cai (马尼菜)
- 63°C Sous Vide Egg
- Garlic Chili Oil
First time actually making pan mee although it's one of my all time favorite noodles to eat especially this non-soup chili type. Turned out super delicious and for those of you that love chili pan mee but always find it too spicy, this version of chili oil is mild in spice that you'll be able to enjoy more pleasantly.
Made everything from scratch except the noodles.
Made the chili garlic oil with garlic, shallots, sesame seeds, sesame oil, palm oil, Korean chili flakes, smoked paprika, brown sugar cane sugar, and salt to taste.
For my mince, I use my go-to mince recipe which I use for meatballs as well. Starting off with sauteeing onions finely diced, together with minced garlic until they are soft and jammy. Then add it to the mince with some salt and pepper, and a whole egg for every 1kg of meat. If you wanna make meatballs, replace the egg with milk and breadcrumbs 👍
Anchovies are fried, greens and mushrooms were blanched in hot water, toss everything together and the dish is ready to be served!
