Friday, April 6, 2012

From The Kitchen: Chilli Pan Mee

Dish: Chili pan mee

When you live abroad, you long for the comfort of home. Chili pan mee provides that sense of comfort for me and my other Malaysian housemates. If you're a Malaysian studying abroad and you're craving for a bowl of chili pan mee, you're at the right page. 

This recipe is meant to feed 10 people, but you're free to tweak it for yourself. :) Oh, and if you're not fond of chili, you can omit the chili in this.


  • 13 eggs
  • 1 pack self-raising flour
  • Minced pork for 10 people (depending on how much you want to serve per quantity)
  • Fried onions
  • Spinach
  • Ikan bilis (anchovies)
  • Chopped onion and garlic
  • Maggi sauce (or other bottled chili sauce), Singlong sambal ikan bilis, chili flakes (or you could make your own chili - blend garlic, onion and chili with salt and pepper and a little bit of water)

Pan mee (noodles): 

1. Mix some flour and a little bit of water together with three eggs. 
2. Fold the mixture over and over again until it becomes dough. 
3. Make sure it's not too sticky so you can pinch/cut it into thin slices. 
4.Roll the dough to a very thin, flat shape (like a very flat pancake) 
5. Slice the dough to make noodles. Or just tear it with your fingers if you want to save time!
6. Throw your noodles into a pot of boiling water. You'll know it's cooked when it floats up.
7. Take your noodles out and drain the water away. Apportion them into bowls.

1. Fill a pot with water. 
2. Immerse the eggs into the pot of boiling water and start to boil for 2 minutes. 
3. Drain the water out and take the eggs out. Crack the eggs and place them on top of the noodles.

Minced pork: 
1. Marinate with sugar, salt, pepper. 
2. Heat the pan with oil. 
3. Throw in some chopped up onions and garlic. Fry till fragrant. 
4. Throw in the pork and fry with some oyster sauce, sesame sauce. 
5. When fully cooked, apportion the pork into the bowls.

Ikan bilis (anchovies): 
1. Deep fry until golden brown and serve them in bowls.

Fried onions: 
There are two ways to do this:
A) Buy the pre-fried onions. They are usually sold in packs.
B) Do it the manual way. Chop onions into smaller pieces, coat them with corn flour and deep fry. Serve in bowls.

1. Boil water and add some soup flavour (eg: Adabi/Knorr Ikan bilis). 
2. Wash spinach and throw them into the soup. 
3. Leave to boil and serve in small bowls.


1. Throw in some chopped onion and garlic into boiling hot oil.
2. Fry until fragrant and add some maggi chili sauce, SingLong sambal ikan bilis and chili flakes (or the blended chili).
3. Add a little bit of water (so it doesnt dry up and burn).
4. Fry the chili till dark red and serve into bowls. (if you put too much water, it'll make your chilli wet. so it depends if you like yr chili wet or dry.

 Although the preparation takes a while, the result is always satisfying!

Photographed by Timothy Ho and written by Vivian Kuan. 
Images edited by Carissa Gan. 


  1. Just some typo errors to note...

    Under Ingredients:

    (The last ingredient in the list): Maggi sauce (or other bottled chili sauce), Singlog sambal ikan bilis... it should be Singlong - missing an 'n'. Don't want our 'ang moh' friends going on a wild goose chase in search of a non-existent (or, worse still, wrong!) brand should they want to attempt this red-hot local (Malaysian) dish! =)

    Under Soup:

    (Instruction #1): (eg: Adabi/Knows Ikan bilis) - i believe it should be Knorr ikan bilis. (;

    i know that this was copied in verbatim from the author herself, so the author actually forgot to run her article by her personal proofreader - and she apologizes for the oversight.

    Aside from that, i would also like to report another copyright infringement on the photos taken. :P

    However, could i also suggest that the editing work be credited to the relevant person as well? =)

  2. So why am I doing law again? :b