KL Selangor MFF: Chilli Pan Mee

The final leg of Malaysian Food Fest see us at the most densely populated Klang Valley and not surprisingly, offers one of the largest range of cuisines. Having lived here for 3 years, I can honestly say that you can get pretty much anything here in KL/Selangor (even the latest craze Cronut… named KLonut here). Though when it comes to dishes specific to Klang Valley, I can think of a few main ones: KL Hokkien Mee, Klang Bak Kut Teh, Fish head noodles, and of course, something that was born right in Kuala Lumpur as a variation of the Hokkien Mee Hoon Kueh: Dry Chilli Pan Mee. I have blogged about my love for it here. Ironically, I don’t have a blog post for Kin Kin Pan Chili Mee but what I have is a photo of it, taken in 2010 while I was on vacation in KL.

Yummy! I remember having 2 bowls of this at one go.

The history of Chilli Pan Mee can be debatable but there is no doubt that Kin Kin Chilli Pan Mee claims the title for best chili paste. Well caramelised and definitely explosive, it’s no wonder the shop is always full of customers despite the attitude from the owners (very famous for bad service). Ever since I had my first taste as a tourist several years ago, I’ve been in love. The problem is I don’t react very well to MSG and the chili paste is FULL of it (as expected) so I limit myself to only a few times a year.

In fact if you look close enough you can see all that MSG crystals! (This one is from Super Kitchen btw)

I’ve come across a recipe by FoodMadeSimple couple of years ago and have promised myself to make my own version at home. Only thing is….. well, it’s rather laborious! Once again, MFF has proved to be motivational and provided a much-needed kick to the butt for me to finally attempt it.

Homemade Chilli Pan Mee, yay!
Homemade Chilli Pan Mee, yay!

As I mentioned, the key to a good chilli pan mee is the chili paste and this was where I spent the most time. The recipe is easy enough, but the trick is to cook it out until it’s well and truly darkened and dry. The recipe is adapted from Foodmadesimple as mentioned above.

Dry Chilli Paste
2 handful of Dried Chillies, soaked
2 Fresh red chillies
2 Fresh Chilli Padies (or more if you want even more kick)
1 small packet of Dried Shrimp
5 Shallots or 2 Medium Onions
4 tablespoons of Oil

Blend the ingredients, you might need to add a little bit of oil to help the process (I added the whole 4 tablespoons). Then in a pan on low heat, fry slowly (at least 30 mins) until dry and golden brown. Make sure you watch it and stir it quite often so it doesn’t burn. Set aside to cool.

Dark Beauty
Dark Beauty

Noodles (for 2, double or triple the recipe as you need):
1 cup Flour (I used Bread flour, but you can also use All-purpose)
1/2 cup water

Add the water to flour and knead until smooth, about 5 minutes. Cover in cling wrap and rest for 30 minutes. Flour the dough generously, roll the dough out with a pasta machine (you know the drill, just go from the widest setting to the smallest). Then either handcut it or use the spaghetti setting to cut the dough. To cook the noodles, simply boil in water for 2 minutes then drain and add to individual bowls. They cook pretty fast so you want to be careful not to overcook.

I handcut mine, some of them are not so uniform but I stretch them out just before cooking.
I cut the noodles with a knife, some of them are not so uniform but I stretch them out just before cooking.

Minced Meat Sauce
100g Minced Pork, marinate with light soy sauce, salt and white pepper
1 Shallot, chopped finely
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1/4 cup water

In the pan, heat oil, and fry shallots until aromatic. Add pork and cook until no longer pink, then add the seasonings and water. Cook until the sauce is reduced.

Fried Anchovies and Soup with Pucuk Manis
1 packet of dry anchovies
Handful of Pucuk Manis (Manicai) wash thoroughly and squeeze out the juices
Chicken or Pork stock (either homemade stock or stock cubes, make sure they are MSG-free)

In a wok or deep pan fry anchovies in a bit of oil until golden brown, remove from pan leaving a few to flavour the soup. Pour in the stock and add vegetables. Continue to simmer for about 10 minutes.

Great accompaniment to the noodles.
Great accompaniment to the noodles.

One final component is the Poached egg and I did mine with the same pot as the noodles, though cooking them separately. If you are intimidated by egg poaching, you can also just use soft boiled egg.

Arrange the meat sauce, poached egg, some fried anchovies and spoonfuls of chili paste on top of the noodles (you can always add more chili paste as needed), serving with the soup on the side. You can also sprinkle some spring onions on top of the noodles (but I happened to use up all of it the day before).

The egg is screaming to be poked. Hehe
The egg is screaming to be poked. Hehe

The crucial step to enjoy this dish is to let the egg yolk run free.

Like this
Like this

The proceed to mix everything up well and good, and slurp away! There is plenty of umaniness from the anchovies and the dry shrimp in the chili paste, and to me this tastes just as delicious. The chili paste is powerful, although not quite as strong as the one at Kin Kin. The noodles are smooth with a good bite, although I think I will just cut it with the spaghetti setting on my pasta maker for neatness. Will I spend nearly 2 hours for the same dish again? Yes, if my craving strikes. Next time I will just make a huge batch of the chili paste with extra chili padi. Yum.

So tell me, what is your favourite food in the Klang Valley?

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

41 thoughts on “KL Selangor MFF: Chilli Pan Mee

Add yours

  1. Hi Kelly, that’s a very nice bowl of chilli pan mee. I usually just buy the noodles from the wet market (no preservative, no alkaline) and the texture is good. Saves me a lot of time πŸ™‚

    1. Oh! I like making my own noodles/pasta, it’s part of the experience. But to make fast meals definitely good to get fresh noodles too since they are easily available.

  2. We just had pan mee yesterday! hehe.
    I miss the one that my nanny used to made when I was young…. Hmmm maybe we can try this as one of our weekend kitchen? πŸ˜›

  3. There is one stall in Singapore in Katong Shopping Centre is quite famous for the dry version of ban mian! You are very rajin to make the ban mian from scratch!

      1. A bit side track, do not know how to communicate with you ! Do you plan to make/post some Sarawak Malay delicacies for Hari raya? Thinking to do something for our Muslim friends and readers! Any suggestions..haha.. Cheers and good night!

    1. Not just the recipe, and also the type of chilies! The red chilies I used had hardly any heat in it, so next time I will just substitute with all Chili padi! Muahahahaha! The background taste is spot on though, considering there was no MSG in it.

      1. General rule of thumb to get hot chillies, select those with very pointy ends.

        BTW, I have never eaten this even I have stayed in KL for 10 years, LOL. I must try to find this on my next trip

  4. sounds like pan mee with plenty of care and attention showered on it! i have to admit, i’m not a major fan of pan mee (i don’t like anchovies and i’m bad with chili), but i love the look of your poached egg πŸ˜€

    1. I wouldn’t say taste better la since these people have been making it for years while this was my beginner attempt. But suffice to say I would prefer to make it at home then heading over to the shops.

  5. Yum Chilli pan mee is definitely one of my favourite food from Klang Valley. We make the soup version from scratch very often at home from my mom’s recipe, but this looks like something I wanna try next! The chilli paste looks the most challenging out of all the steps. :S

  6. Certainly love chili pan mee lots. The other day we just went to JoJo Kitchen for the pan mee. Mine turned out not to be that good….and with lots of MSG. Would love to go for homemade like yours…

    Lazy though…It’s labourious..hahahahah

  7. Lovely recipe! Gonna make some since you have given quite a detailed recipe. Will try it with some gluten free flour and extra cili padi:P

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