How To Make Malaysian CHILI PAN MEE | SPICY NOODLES! 辣椒板面

Malaysian Chili Pan Mee is one of the most popular and must-try dishes in Kuala Lumpur! QQ chewy noodles topped with savory minced pork, crunchy fried anchovies, a poached runny egg, and the most BOMB sambal chili mix. Join us for more cinematic cooking! bit.ly/3mVCq78
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MALAYSIAN CHILI PAN MEE - 4 Servings
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Chilli Paste:
10g Dried Chillies (soaked in hot water for 10 minutes)
3 Chilli Padis (fresh chillies)
*Control spice level by removing seeds & stems from dried & fresh chillies
40g Shallots
1/2 TBSP Belacan (fermented fish paste - use either paste or block form)
150ml Neutral Oil
25g Dried Shrimp (soaked for 15 minutes and roughly chopped)
40g Garlic (minced)
1/4 TSP Salt
1/4 TSP Sugar
Minced Pork:
125g Ground Pork
1/2 TBSP Oyster Sauce
1 TBSP Light Soy Sauce
1/2 TBSP Sesame Oil
1/2 TBSP Shaoxing Wine
Pinch of White Pepper
Fried Anchovies:
150 ml Neutral Oil
50g Dried Anchovies (ikan bilis)
60g Chopped Shiitake Mushrooms (soak in hot water for 15 minutes if using dried shiitake mushrooms)
(This is for one serving)
125g Ban Mian (fresh wheat noodles)
1 Egg
1 TBSP White Vinegar
Chopped Spring Onion for garnish
Combine ground pork, sesame oil, oyster sauce, light soy sauce and white pepper in a medium bowl. Mix until combined.
Marinate for 30 minutes.
In a food processor, blend soaked dried chilli, chilli padi, belacan and shallots. Remove and set aside.
In a pan with oil at low heat, fry dried shrimps until crispy. ~2-3 minutes.
Add in minced garlic and stir fry until light brown. ~30 seconds.
Add in chilli mixture. Stir fry until the color changes into a dark red. Season with salt and sugar.
Stir fry for another 10 minutes. Remove from heat and set aside.
Heat 150ml oil on medium-high heat.
Deep fry dried anchovies until golden brown and crispy. ~2-3 minutes.
Strain and set aside. Reserve ~2 TBSP oil.
Add the ground pork and shiitake mushrooms. Sauté until pork is fully cooked. ~3 minutes.
Remove and set aside.
Bring a small pot of water to a boil.
Add in 1 tbsp of white vinegar. Bring to a light simmer.
Crack egg into a bowl.
Gently swirl the water and pour the egg into the pot.
Let it poach for 3 - 4 minutes. Remove from water and set aside.
Cook noodles according to package instructions.
Strain and transfer to a serving bowl.
Top ban mian with a spoonful of the chilli paste, deep-fried anchovies, minced pork, poached egg, and spring onion.
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📸 tech
Camera Body: Canon EOS RP
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Canon Mount Adapter EF-EOS R
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Lens: Canon RF 24-105mm f/4L IS USM
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Lens: Canon EF 50mm f/1.8 STM - Nifty Fifty (great for low light)
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Tripod: Mefoto Travel Tripod
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Lighting: Softbox Lights
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#chilipanmee #panmee #辣椒板面

[@feedmeimei]

Ok but how do you always have the most perfect eggs.... LOL
I loved that shot of the garlic & chili mixture at 2:50!!!

[@makitchen]

lmaoo all about that gentle touch 😂

[@Coffeegenix]

Nice video. The poached egg makes me drooling. I'm going to make chili pan mee may be in 1 or 2 weeks.

[@makitchen]

so goood! let me know how it goes :)

[@savored]

Looks great! Never had before but i’ll def try your recipe out! Is this similar to dan dan? Also i agree with everyone your eggs are always perfection haha

[@makitchen]

thanks chris! i think it's similar, but this has a ton more flavor hahah

[@Blurpple]

Effort sia