Homemade KL Dry Chili Pan Mee (Chili Ban Mian)

Step 1

Soak the dried chilies, dried shrimp, and mushrooms separately in warm water until they are soft

Step 2

Marinate the meat in the seasonings

Step 3

Put the chili, dried shrimp, and garlic in a food processor and chop it finely

Step 4

Add oil to a preheat pan. Transfer the chili mixture to the pan and stir fry over medium heat until they are dry and the color turns dark, but not burnt, this may take 20-30 minutes. Remove from the heat and set aside

Step 5

Preheat the oil over medium heat and fry the ikan bilis until they are crispy. Remove the anchovies and place on an absorbent paper towel. Keep the oil to cook the meat topping

Step 6

Bring the oil from frying ikan bilis back to hot over medium heat. Stir fry the pork until they turn opaque in color. Add the mushrooms and let it gently simmer until the meat is cooked through and the liquid reduces a bit. Adjust seasonings to your taste

Step 7

I use yu choy here. Bring a pot of water to a boil. Add yu choy and blanch for about 2-3 minutes or until they are soft but still maintain nice green color. Remove from water and refresh with cold water to stop the cooking process. Step aside

Step 8

Fill a wide pan with water, about half-full. Bring to a gentle simmer and add a small pinch of salt. Crack one egg in a bowl and gently slide it into the simmering water. Repeat with the rest of the eggs

Step 9

This will take somewhere from 2 to 4 minutes to cook. If you like it really soft, 2 minutes will do. 4 minutes will give a firmer poached eggs. If your eggs are cold from the fridge, you may want to cook a bit longer until you are happy with it. Remove from the water onto a plate

Step 10

Cook the ban mian noodles according to the recipe

Step 11

Portion out noodles into serving bowl. Add chili paste and some of the oil, ground meat and mushrooms topping and some of its sauce, some yu choy, poached eggs, and crispy anchovies. Squeeze some lime juice if you like. Not typically serve with chili pan mee, but I kinda like it :)