Chilli Pan Mee

Serving: 2pax

[Ingredients]

• 250g minced meat

• 1 tbsp oyster sauce

• 2 tbsp light soy sauce

• 1 tbsp sesame oil

• 0.25 tsp pepper

• 1 tbsp shaoxing wine

• 300ml cooking oil - for deep-frying

• 100g ikan bilis

• 120g Chinese mushroom - soaked till soft

• 250g ban mian

• 2 eggs

• 1 tbsp white vinegar

• Chopped scallions - garnish

[Chilli Paste]

• 20g dried chilli - soaked

• 6 chilli padi

• 80g shallots - peeled

• 1 tbsp toasted belachan

• 300ml cooking oil

• 50g dried shrimp - roughly chopped

• 80g garlic - peeled and minced

• 0.5 tsp salt

• 0.5 tsp sugar

[Steps]

1. In a mixing bowl, add in pork, oyster sauce, soy sauce, sesame oil and pepper. Mix well and let marinate 30mins.

2. Blend dried chilli, chilli padi, shallots and belachan together, set aside.

3. In a pan with oil over low heat, fry dried shrimps till crispy.

4. Add in garlic and stir-fry till light brown.

5. Followed by chilli mixture and stir-fry till it changes colour to dark red.

6. Add in salt and sugar, mix well and stir-fry for another 10mins. Set aside.

7. Deep-fry ikan bilis till crisp and golden brown. Drain and set aside. Reserve the oil.

8. In a pan with ikan oil, stir-fry pork and mushrooms. Set aside.

9. Bring a pot of water with vinegar to boil, then reduce to low heat.

10. Crack egg individually into a bowl. Give the water a stir and gently slide the egg into the water. Let poach for 3-4mins.

11. Bring 5L of water to boil and boil noodles for 2-3mins till cooked. Drain and add into a serving bowl.

12. Add on chilli paste, fried ikan bilis, pork, mushrooms and poached egg. Sprinkle chopped scallions over.

Adapted from themeatmen