Social-Feeds-Cookbook-2016

ChiLlI Pan MeE
By @carbmyenthusiasm
Cooking difficulty: medium – hard
2 – 2 ½ hours
Serves 4
“Chewy, springy, hand-pinched noodles make this homey, comforting dish
unforgettable. While your favourite old Malaysian auntie makes these noodles by the
roadside, seasoned with sweat and love, clever cheats use a food processor. Topped
with mincemeat, and a perfect Melburnian poached egg, the only way to make this
more local would be to add sliced avocado (hint: please don’t).”
Ingredients
Hand-pinched pan mee noodles
(or any thick Asian wheat noodles)
350g plain flour, plus extra for rolling
1 egg
200ml water
1 tbs sesame oil
¼ tsp salt
Pan mee soup
100g dried anchovies, rinsed (from your
Asian grocer, otherwise known as ikan
bilis – rinse well to remove excess salt)
1 tsp whole white peppercorns
1 yellow onion, roughly chopped
1 cube / 1 tsp good quality chicken stock
1 – 1 ½ L water
Garnishes
80g dried anchovies, rinsed and dried
1 bunch fresh spinach, cleaned and
roots removed
1 handful dried shitake mushrooms
4 eggs, for poaching
4 – 6 stalks spring onions, chopped
2 tbs pre-fried onions (from your
Asian grocer)
Crispy chilli oil to taste (Lao Gan Ma
brand is good, but use either an original
flavour, veg, or prawn flavoured
chilli oil)
Meat topping
400g minced turkey
5 cloves garlic, chopped
1 red onion, chopped
1 tbs light soy sauce
2 tbs dark soy sauce
2 tbs rice vinegar
½ tsp sugar
Salt and white pepper to taste
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