How To Make Malaysian CHILI PAN MEE | SPICY NOODLES! 辣椒板面 скачать в хорошем качестве

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! https://bit.ly/3mVCq78 🤙🏼 come say hello! Instagram:   / makitchen9   🔥 10% OFF BOBA, BAO, & DUMPLINGS MERCH w/ code - MAKITCHEN10 https://www.etsy.com/shop/lmakdesigns 🤤 Fish sauce chicken wings, fried imperial rolls, banh khot, & more!! 👇🏼 Get your Vietnamese recipe ebook here!👇🏼 https://etsy.me/3r6Qg8S MALAYSIAN CHILI PAN MEE - 4 Servings ========== 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. -------------------------------------------------- 📸 tech Camera Body: Canon EOS RP https://amzn.to/3aOLLu1 Canon Mount Adapter EF-EOS R https://amzn.to/2KJqpn2 Lens: Canon RF 24-105mm f/4L IS USM https://amzn.to/3n0GuSm Lens: Canon EF 50mm f/1.8 STM - Nifty Fifty (great for low light) https://amzn.to/33mvWp8 Tripod: Mefoto Travel Tripod https://amzn.to/35wMZas Lighting: Softbox Lights https://amzn.to/33m9Ym5 🎵 music music by City Girl Twitter ►   / citygirltime   Bandcamp ► https://city-girl.bandcamp.com/ Spotify ► https://spoti.fi/2z9NHL6 #chilipanmee #panmee #辣椒板面