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This Malaysian spicy noodle dish looks complicated but is surprisingly easy to make at home.

Chili Pan Mee

serving time2


  • 4 birds eye chilies, chopped

  • 4 sweet red chilies, chopped

  • 8 cloves garlic

  • 2 tsp kosher salt

  • 2 tbsp peanut oil

  • ½ pound lean ground pork

  • 3 tbsp oyster sauce

  • 2 tbsp soy sauce

  • 1/3 cup + 2 tbsp of dried anchovies

  • 1 tbsp brown sugar

  • 2 dried mee noodle portions

  • 1/3 cup rice wine vinegar

  • 2 eggs

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  1. Saute 2 Tablespoon of the chili mix with 1 tbsp of peanut oil on medium heat for 2 minutes, until lightly golden brown. Saute the pork in a skillet with 1 tsp of peanut oil until no longer pink. Add the oyster sauce and soy sauce until fully combined.

  2. in a medium sauce pot, bring 4 cups of water to a boil. Add in 2 tsp of salt and the 2 tbsp of anchovies. Steep for 10 minutes In a skillet on medium heat, add the rest of the anchovies and the brown sugar until caramelized.

  3. Add the noodles to the steeping water for about 4 minutes. Strain the noodles and place in a bowl with 1/3 cup of the steeped water. Let rest

  4. In the steeped water, add rice wine vinegar and stir. Bring water to a boil. To poach the egg, crack the egg in a bowl. Create a whirlpool by stirring the water. Turn off the fire, let the egg slide in the middle of the whirlpool, cook for about 3 to 5 minutes. While egg cooks, top the noodles with the pork, caramelized anchovies, chili mix. and the poached egg. Drizzle the pork with some oyster sauce.

Chili Pan Mee




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- Hi, I'm Alan Youssef and today I'm gonna show you how to make a beautiful Malaysian chili noodle dish. Chili pan mee looks complicated but is actually really easy to do. I'll show you how. Let's get cooking. So I recently came from a trip to Kuala Lumpur. And my first thought was this little tucked away restaurant where I tried chili pan mee for the very first time. I got so obsessed with the dish that I had to go home and recreate my own version. So for this recipe you'll need Bird's Eye chili, sweet red chili, garlic, rock salt, lean ground pork, oyster sauce, soy sauce, dried anchovies, mee noodle, brown sugar, eggs, rice wine vinegar, peanut oil. So we're gonna start with probably the most important thing in the dish which is the chili mix. So we're gonna chop that up really simply and chuck it on to the food processor. So these are some nice kinda sweet red peppers, to that we're gonna add the fiery stuff, so I've got some green chilies and then some red chilies. So those go right inside. And the last piece of that puzzle is a lotta garlic, so about six cloves of garlic. Garlic is really important not only in this dish but all over Southeast Asia. We kinda use it just like how people would use salt. So we're gonna go ahead and put that into our food processor as well. And I'm gonna get my wok really hot, with a little bit of peanut oil, while we mix this up. To help it grind together nicely now we're just gonna add a little bit of kosher salt to it. Our paste is now ready so we can go ahead and put about two tablespoons in the wok and just really fry that quickly. All I wanna do here is kinda give it a nice color without burning it too much. So once the chili starts clumping together then it's basically ready. So we can go ahead and keep that aside to our bowl. It's alright if a little bit stays in there. We're gonna add a little bit more oil and this time we're gonna cook our pork really quickly so this is ground pork. And then just break it up into the wok. So once that's broken up properly we're gonna add a little bit of oyster sauce to give it some sweetness. And then our main seasoning with a tad bit of soy sauce. I'm just looking for the sugars that are already in the oyster sauce to just caramelizing a little bit and give that pork a nice color, but in the same time all that oil and fat that is in the pork will seep out and it'll just be so delicious. So I like using woks, especially when I'm doing Asian food 'cause it really helps to cook things really quickly. And that heat is just perfectly portioned to the dishes that we're making, and everything cooks evenly. But if you don't have a wok at home it's really cool, you can actually use just a regular pan. Just do everything up, no problem. So our oil's coming out nicely and you've got this beautiful kinda light brown color that's coming out. So we're good to go on the pork. So we transfer that over here. So the final step on the wok, we're gonna use dried anchovies. We're gonna use about half of them. Put them right in here. If you don't have dried anchovies, you can't find it in the supermarket, it's completely fine. You can use some fish sauce and add a little bit of sugar to is to get the same taste. So they go inside the wok with a little bit of brown sugar to just help them caramelize. I know fish and sugar may seem strange to most of you, but this is actually a staple in a lot of Asian countries, and actually serve this as a bar snack. It's really cool. It's nice and textural, and it's sweet and salty in the same time. It's something that I really enjoy eating. So that is gonna take literally two minutes to kinda caramelize your sugars. You don't want them to burn. When they start clumping together, that's ready. So we'll go ahead and keep this to the side here. Now we're gonna start cooking our mee noodles. So you can find these great mee noodles at the supermarket. They're dry, they're usually egg noodle. And to flavor the water and the broth that we're gonna make it in, so we're gonna take some of the dried anchovies and just put them right into the water with a tad bit of salt. Once it's boiling we're gonna go ahead and add our noodles. What's great about these noodles it takes about three minutes to cook, so it's really fast and easy. And a chili pan mee is traditionally made with styles of noodles. But if you find any kinds of flatter kinda wider egg noodles, those will work just fine as well. So after about three to five minutes our noodles are perfectly cooked. You can go ahead and put them straight into our bowl here. A little bit of the broth. So this will keep everything nice and warm. Once all your noodles are transferred we're actually still gonna use that water. So we're gonna bring it back to a boil. We're gonna add about one thirds to one half cup of rice vinegar 'cause we're gonna poach an egg. So that vinegar's gonna help that egg white kinda bind together. Crack one egg into a bowl here. So once our water starts bubbling I can go ahead and turn off the water, twirl it around just a tad bit, really slow movements, and then we'll just go ahead and slip in the egg. And so what's gonna happen now is you whites are gonna bind together. You kinda wanna get the straddlers by moving it around from time to time. And at the same time, when it's all white doesn't mean that it's completely ready and cooked. You need to leave it about three to five minutes for that yolk to start cooking a little bit as well. So now that our egg is perfectly cooked we're pretty much good to go. So I'm gonna go ahead and chop a couple of scallions. Just to top everything up. Now we can really just start adding all the different ingredients right on top of the bowl. So we'll start with our pork. Then we're gonna take our chili paste and put the whole thing right onto the side of the bowl as well. Our scallions go right there. And then finally our crunchy, can you hear it? It's really nice and crunchy, and perfectly caramelized, which was exactly what we were looking for. So that goes right to the side as well. And then finally our poached egg goes right into the middle. So just add a little bit of more oyster sauce right here on the pork. And I love cooking this style of dish because it just all comes together beautifully. You break that yolk, you mix it with the scallions, the chili, that pork with the sweet oyster sauce, and then you've got those sugary anchovies. When you taste it and put it in your mouth it's just simply magical. So that's how I make my version of a chili pan mee. Try that at home and get cooking.

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