Component that attracted me within this noodle may be the dry chili. Think of the taste after mixing the chili paste using the noodles&...cause me to feel drooling! That’s why I select to prepare it for MFF KL/ Selangor.
As always I make my very own noodles. This time around not using pasta machine but hands roll! This is because my pasta machine has run out of ‘service’ well, i attempt to work with no pasta machine (Because of Vien Lee for that inspiration). We prefer more soft noodles and so i’m using high protein flour along with tapioca flour that we had be part of Homemade Soft Udon publish. Rather of creating udon I roll the dough thinly to obtain broad noodles.
The primary component in Chili Pan Mee may be the dry chili. Cooking this dry chili till dry and aromatic need lots of patient. The blended spices have to be stirred frequently you prepare. Using the 2 number of hot dried chilies within the paste certainly could make you sneeze and cough throughout the cooking process. This is exactly what occur to me :D It's well worth the effort as possible keep your dry chili well in fridge and consume gradually.
Dry Chilies Pan Mee (Spicy Broad Noodles)
Dried Chilli Paste
Ingredients:
2 handful dried chillies (drenched)
2 fresh red chillies
2 medium-sized onions
5 cloves garlic clove
1 handful dried shrimp