Dry Chilli Pan Mee (Spicy Broad Noodles)-MFF KL & Selangor

 

Ingredient that attracted me in this noodle is the dry chili. Imagine the taste after mixing the chili paste with the noodles…make me drooling! That’s why I choose to cook it for MFF KL/ Selangor.

As usual I make my own noodles. This time not using pasta machine but hands roll! The reason is my pasta machine is out of ‘service’ therefore I try to work without the pasta machine (Thanks to Vien Lee for the inspiration). We prefer more chewy noodles so I’m using high protein flour together with tapioca flour which I had share in Homemade Chewy Udon post. Instead of making udon I roll the dough thinly to get broad noodles.

The main ingredient in Chili Pan Mee is the dry chili. Cooking this dry chili till dry and fragrant require a lot of patient. The blended spices need to be stirred frequently as you cook. With the 2 handful of hot dried chilies inside the paste definitely will make you sneeze and cough during the cooking process. This is what happen to me :D It is worth the effort as you can keep the dry chili well in fridge and consume slowly. 

Recipe reference from We Dare Food

Dry Chilies Pan Mee (Spicy Broad Noodles)

~Dried Chilli Paste
Ingredients:

(A)

2 handful dried chillies (soaked)
2 fresh red chillies
2 medium-sized onions
5 cloves garlic
1 handful dried shrimp

(B)

4 tablespoons vegetable oil

Methods:

1. Blend all of the ingredients A in a food processor.

2. Heat the oil in wok under low heat and stir-fry the blended paste for about 30-40 minutes until dry. Stir as you cook to prevent burning.

Note: You can prepare this in advance and keep inside fridge until needed.

~Broad Noodles (hands roll version)

Recipe form previous post Homemade Chewy Udon with modification

Ingredients:
350g bread flour
35g tapioca flour
1 teaspoon salt
200ml warm water (about 50C)

Extra tapioca flour for dusting

Methods:

1. Add in bread and tapioca flour in a mixing bowl. Stir to combine. Dissolve salt in the warm water. Pour into the flour mixture. Mix by running a fork around the flour. Try to combine every bit of liquid with the flour.

2. Once all combine get in your hand and gather the lumps together become dough. Then knead till well combine and smooth. Keep aside to rest for about 30 minutes.

* This dough is softer compare with previous version (with pasta machine) as this will ease the kneading process.

3. Divide into manageable portions. With rolling pin roll out the dough into your desire thickness of sheets. Repeat the same with the rest of dough.

4. Apply tapioca flour on the sheet, fold it over itself to form smaller rectangle. On a floured cutting board, with a very sharp knife, cut the folded dough into strips. Repeat the same for the rest of the sheets. Unfold the strips and now are ready to cook.

5. The fresh noodles should be cooked right away to ensure the best texture. Bring a pot of water to rapid boil. Add in the noodles and lower the heat to boil gently (make sure use more water as too little water will cause noodles become gummy and doughy). After about few minutes, the noodles will float to the top; let it boil for another minute and take them off the heat (cooking times vary on the thickness of noodles). Immediately drain off the cooking water and rinse with cold water. The noodles are now ready to be used.

~Minced Meat Sauce
Ingredients:

(A)

2 tablespoons vegetable oil
handful of dried anchovies (ikan bilis)

(B)

1 onion, diced
2 cloves garlic, diced

400g minced pork (marinade in soy sauce, salt and pepper)
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 cup water

1 cube chicken stock (Knorr brand)

Dash of pepper

Methods:

1. Heat the oil in wok with medium-low heat. Add in ikan bilis and fry till golden brown. Dish out and set aside.

2. With the remaining oil add in diced onion and garlic. Stir fry for a minute or two. Add minced meat and stir-fry until colour turns pale.

3. Add in oyster sauce, dark soy sauce, water and chicken stock cube into the wok. Bring the sauce to simmer and taste the seasoning. Lastly add in pepper.

~ Poached Egg
I understand that the original Kin Kin chilli pan mee is served with poached egg. Here is how I cook.

1. Bring a pot of water to rapid boil. Add in a teaspoon of white vinegar and lower the heat. Bring the water to simmering stage.

2. Crack an egg in a small bowl and gently pour the egg into a simmering pot of water. Cook the egg for about 2-3 minutes. The yolk should be at the runny stage.

I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish