Chilli Pan Mee 辣椒板面 | MKL
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
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Cooking tools:
- Immersion blender
- Skillet
- Mixing bowl
- Slotted spoon
- Stove
Ingredients
- Shanghai Noodles: 200 g
- Shallots ; sliced: 80 g
- Garlic ; sliced: 15 g
- Dried Shrimp; soaked : 2 Tbsp
- Dried Chilies ; cut to 1cm pcs: 15 g
- Red Chilli - cut to 1cm pcs: 1 pc
- Thai Chilli - cut to 1cm pcs: 7 pcs
- Sugar: 1 Tbsp
- Salt: Pinch of
- Oil: 5 Tbsp
- Pork ; minced: 150 g
- Garlic ; minced: 1 clove
- Light Soy Sauce: 1/2 Tbsp
- Dark Soy Sauce: 1/2 tsp
- Oyster Sauce: 1/2 Tbsp
- White Pepper Powder: Dash of
- Mushroom soaking water: 1/4 cup
- Dried Shiitake Mushroom: 4 pcs
- Mushroom Soaking Water: 1/2 cup
- Light Soy Sauce: 1/2 tsp
- Salt
- pepper
- Half Boiled Egg: 2
- Blanced Choy Sum
- Crispy Shallot
- Crispy Anchovies
- Light Soy Sauce: 2 Tbsp
- Thick Caramel Sauce: 1 Tbsp
- Sweet Soy Sauce: 1 Tbsp
- Shallot Oil: 2 Tbsp
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