Chili Pan Mee 辣椒版面

Method

1. 01

   **Preparation.** Soak the dried shrimp in water for at least an hour

2. 02

   Soak the dried shitake mushrooms for at least an hour but the longer, the softer the mushrooms (4 hours to be a really good time) (preserve the liquid)

3. 03

   Slice the soaked mushrooms into thin slices

4. 04

   Peel the skin of all the garlic and the ginger

5. 05

   Cut the shallots into smaller chunks

6. 06

   **Making the Chili.** Blitz the garlic in a food processor, scoop up 1/4 of it for the mince meat

7. 07

   Add in the ginger , shallots, chili flakes and dried shrimp and blitz it until very fine

8. 08

   In a small sauce pan, add in the cooking oil, the blitzed paste, sugar and salt

9. 09

   Fry until the paste has turned brown and immediately remove from heat

10. 10

    Place in a heat proof dish and set aside

11. 11

    **Making the Noodles.** Put the flour in a big glass bowl or a food processor with a dough hook/attachment

12. 12

    Add in the salt, oil and eggs and knead together until a shaggy dough forms

13. 13

    Whilst kneading, slowly add in water bit by bit until the dough starts to come together, it should be smoother than the previous dough

14. 14

    When pressed on the dough with a finger, the dough should "bounce" back, showing the right amount of gluten in the dough

15. 15

    Cover with plastic wrap or a towel and let the dough rest for at least 30 minutes

16. 16

    On a large floured workspace, quarter the doughs (each dough should be roughly the size of a fist)

17. 17

    Gently shape the dough into a rough rectangle

18. 18

    Using either a pasta roller or a floured roller pin, flattened the dough to as thin as possible, making sure to flour each time it is flattened

19. 19

    Using the noodle attachment on a pasta roller, cut the dough into noodles

20. 20

    Or using a knife/pizza cutter, cut strips of desired width length wise of the flattened dough

21. 21

    Twirl each set of noodles and placed them on tray or floured surface

22. 22

    **Making the Anchovies.** Oven bake the anchovies for at least 25 minutes at 90 degrees to get rid of any moisture

23. 23

    Heat some oil in a wok and add in the baked anchovies

24. 24

    Fry for 5-10 minutes until brown and crispy

25. 25

    Remove from heat and set aside

26. 26

    **Making the mince meat.** Heat some oil in a wok or pan

27. 27

    Add the garlic and fry until brown

28. 28

    Add the mince meat along with the mushrooms and brown the meat

29. 29

    Add in 1-2 cups of the mushroom soaking liquid along with the oyster sauce and the dark soy sauce

30. 30

    Simmer for about 5-10 minutes

31. 31

    Mix equal parts of corn flour and water to form a slurry

32. 32

    Add the slurry to the mince meat until a desired thickness is achieved

33. 33

    **Assembling.** Prepare a pot of boiling water

34. 34

    Blanch vegetable of choice (Bok Choy works well)

35. 35

    Poach or fry each egg

36. 36

    Whilst the water is heating up, prepare the base of the sauce by adding all the assembling ingredients into the serving bowls

37. 37

    Add the cooked noodles into each serving bowl

38. 38

    Top the bowl of noodles with the mince meat, blanched vegetables, crispy anchovies, chili mixture and the poached egg and serve