Chili Pan Mee
Noodles gelled together with a poached egg on the top, what more could you possibly want from an exciting bowl of spicy noodles?
Let's start cooking!
Step 1 - Mince fat and lean meat
- Slice off the fatty part of the beefand chop into a fine mince. Slice the remaining lean meat into thin strips, then dice.
Step 2 - Fry and season beef
In a pan on medium-high heat, toss the minced fat into the pan without any oil and fry for 2 minutes, until fats are rendered.
Add lean minced beef and stir-fry over high heat for 2 to 3 minutes until meat is cooked and no longer pink.
When the meat is cooked, reduce to medium-high heat and add 1 tsp oyster sauce, 1 tsp soy sauce, 1 tsp cooking caramel, 1 tsp cornstarch and 2 Tbsp water. Stir well and fry until well combined. Remove from heat and set aside.
Step 3 - Boil and deep-fry anchovies
In a pot, boil 4 cups of water and add 100 g dried anchovies. Simmer on medium-high heat for 10 minutes before draining and discarding anchovies. Season broth with ½ tsp white pepper.
In a pan on high heat, heat up enough vegetable oil to deep-fry anchovies. Deep-fry the other 100 g dried anchovies for 1 to 2 minutes, until golden brown.
Drain excess oil on a paper towel-lined plate and set aside.
Step 4 - Cook vegetable
- Add in cekur manis leaves to anchovy broth and simmer on medium-low heat for 3 minutes, until cekur manis is cooked through.
Step 5 - Cook noodles
- In a separate pot, boil enough water to blanch noodles. Blanch pan mee noodles for 2 minutes, until cooked.
Plate, garnish and serve!
Once cooked, transfer noodles into serving bowl, place poached egg, fried anchovies, fried shallots, spring onions, minced beef and 1 Tbsp XO sauce. Pour soup over noodles or on the side and serve hot.