Dry Chilli Pan Mee Recipe

The traditional pan mee is served in anchovies soup with hand pulled noodles chili pan mee on the other hand wasn t part of the traditional noodle list until 1985. Dry chilli pan mee is especially popular in klang valley. Today kin kin restaurant has a total of 3 branches and others have followed suit some of the other brands that also sell chili pan.

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Just before serving discard the anchovies and ginger slice and add the spinach leaves and stalks and cook lightly for 30 seconds.

Dry chilli pan mee recipe. A poached egg is also added which is usually stirred into the noodles. Heat oil in a pan. Once boiling allow to simmer for 10 minutes. For the soup place the water dried anchovies and old ginger slice in a small saucepan and bring to the boil over medium high heat.

Cool completely before storing. It would take about 20 30 minutes. The blended spices need to be stirred frequently as you cook. Remember to watch your chilli paste and continue stirring to prevent burning.

It would take about 20 30 minutes. In this version the noodles or pan mee are served dry coated with a thick black soya sauce base and topped with sambal chilli mix minced pork as well as crispy anchovies. Cooking this dry chili till dry and fragrant require a lot of patient. To prepare chilli topping pound fresh chilli and dried chillies.

Dry pan mee with mix minced it is a norm to serve dry or soup pan mee with three main ingredients anchovies minced pork mani chai star gooseberry or sweet leaves and chilli in malaysia and singapore. Heat the oil in pan under low heat and stir fry the blended mix for 30 40 minutes until dry. Separately pound dried shrimps roughly. Just before serving discard the anchovies and ginger slice and add the spinach leaves and stalks and cook lightly for 30 seconds.

Kin kin restaurant in chow kit introduced their specialty chili pan mee by mr tan kok hong. Once done place in a bowl and cool. Sauté dried shrimps until fragrant then add pounded chillies. Once done place in a bowl and cool.

For the soup place the water dried anchovies and old ginger slice in a small saucepan and bring to the boil over medium high heat. On a wide pan cook chili on medium heat warning it may sting your eye keep stirring until it becomes dry and much darker in colour. The main ingredient in chili pan mee is the dry chili. With the 2 handful of hot dried chilies inside the paste definitely will make you sneeze and cough during the cooking process.

There are many variety of pan mee soup base and sauces recipes available on the world wide web just one google away. Blend all of the except oil in a food processor. Once boiling allow to simmer for 10 minutes. On a wide pan cook chili on medium heat warning it may sting your eye keep stirring until it becomes dry and much darker in colour.