Wagyu Chili Pan Mee

Cooking for Love

Based on 1 rating

60

min

Preparation

40

min

Cook

Med

Difficulty

12

Steps

17

Ingredients

METHOD
WAGYU:
  1. First slice off the fat part of the Wagyu and chop into a fine mince. Next slice the remaining lean meat into thin strips, then dice.

  2. In a pan, toss the minced fat into the pan without any oil and leave the fat to render over a low heat.

  3. Then throw in the rest of the Wagyu and toss together over high heat.

  4. When the meat is no longer pink, turn down the heat and add to the pan oyster sauce, soy sauce, cooking caramel, and a slurry of corn starch and water.

  5. Stir well and cook until there is no residual taste of raw starch. Set aside.

BROTH:
  1. In a pot of boiling water, simmer dried anchovies for 10 minutes then strain to remove anchovies. For seasoning, use white pepper.

  2. Turn the heat down to low and add in cekur manis to the anchovies broth and simmer until cekur manis is cooked through.

  3. To make poached egg, first cover a small bowl with cling film and add a little oil. Add a raw egg in it and tie it up.

  4. In a pot of lightly simmering water, poach eggs (in cling film) for 4 minutes, until yolk is soft and runny.

NOODLE:
  1. In a separate pot of boiling water, add in salt then blanch pan mee noodles for 2 minutes.

  2. Once cooked, transfer noodles in a bowl, top the poached egg, fried anchovies, fried shallots, spring onions, minced wagyu and finally XO sauce.

  3. Serve anchovies broth with cekur manis on the side.

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