Chili Pan Mee Halal

Chili Pan Mee Halal

Chili Pan Mee Halal

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Difficulty: Chili Pan Mee
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • Mi
  • 250 g Bread flour

  • 240 ml Water

  • Pinch of salt

  • Topping
  • 400 g Mushroom of your choice

  • 2 Tablespoon Vegetarian oyster sauce

  • 1 Teaspoon Soy sauce

  • 1 Teaspoon Dark soy sauce

  • A pinch of salt and white pepper

  • 4 Cloves of garlic, diced

  • 4 Tablespoon Oil

  • ½ Cup of water

  • Soup
  • 1 L Vegetable broth

  • Salt and white pepper

  • A handful of “cekur manis”

  • Assembly
  • Fried onions

  • Coriander

  • Chili oil

Directions

  • Mix flour with water until a soft dough is formed. Let it rest for a while. Roll out and cut to desired thickness.
  • Blanch the noodles in boiling water. For the topping, stir-fry all the ingredients until fragrant and when the mixture starts to stick.
  • For the soup, simmer all the soup ingredients and season with salt and white pepper to taste.
  • To serve, put the blanched noodles, toppings, coriander leaves, chili oil and fried onions.

Recipe Video

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