Super Kitchen's Chilli Pan Mee: A Fiery Twist on a Malaysian Classic
Photo by: Chili Pan Mee
If you're a fan of spicy food, then Super Kitchen Chilli Pan Mee is an absolute must-try. This popular Malaysian dish has been making waves in recent years for its unique flavor and satisfying heat.
Pan mee is a type of noodle dish that originates from Malaysia. Traditionally, it consists of handmade flat noodles served in a clear broth with minced pork, mushrooms, and anchovies. However, Super Kitchen has taken this dish to the next level by adding their signature chili sauce. As for Muslims, you are allowed to customize your noodles so they don't have pork, so you’re fine on that part.
The chili sauce used in Super Kitchen's Chilli Pan Mee is made from a blend of dried chillies, garlic, and shallots. It's then mixed with soy sauce, vinegar, and a touch of sugar to balance out the heat. The result is a sauce that's bursting with flavor and packs a punch of spiciness.
Photo by: Xiao Xuan
To make the dish, the noodles are cooked in boiling water until they're soft and tender. They're then drained and served in a bowl with the broth and toppings. The chili sauce is then added to the dish, along with a poached egg and crispy anchovies.
The combination of the savory broth, tender noodles, and spicy chili sauce is simply divine. The poached egg adds richness to the dish, while the crispy anchovies provide a satisfying crunch. The overall result is a complex and satisfying dish that's sure to please any foodie.
Photo by: Chilli Pan Mee
Surprise Surprise, Super Kitchen Chilli Pan Mee doesn’t just sell Pan mee; they do have side dishes as well. The two side dishes I’d recommend are the fried dumplings and fu chuk (fried tofu skin)
The Fried Dumplings are made with high-quality ingredients, including fresh vegetables and savory minced pork, that are finely chopped and mixed together to create a delicious filling. The dough used to wrap the dumplings is thin and delicate, yet sturdy enough to hold the filling without breaking apart during the cooking process. This results in a perfect balance of texture between the crispy exterior and the juicy filling inside.
The fu chuk itself is a unique ingredient that is rarely seen in other dishes. The thin sheets of beancurd skin are deep-fried until crispy, creating a delicate and crunchy texture that is satisfying to bite into.
