Wagyu Chili Pan Mee - Panasonic Cooking x AFC

Recipe courtesy of Nik Michael Imran

 

WAGYU PREP METHOD:

  1. First slice off the fat part of the Wagyu and chop into a fine mince. Next slice the remaining lean meat into thin strips, then dice.
  2. In a pan, toss the minced fat into the pan without any oil and leave the fat to render over a low heat.
  3. Then throw in the rest of the Wagyu and toss together over high heat.
  4. When the meat is no longer pink, turn down the heat and add to the pan oyster sauce, soy sauce, cooking caramel, and a slurry of corn starch and water.
  5. Stir well and cook until there is no residual taste of raw starch. Set aside.

BROTH METHOD:

  1. In a pot of boiling water, simmer dried anchovies for 10 minutes then strain to remove anchovies. For seasoning, use white pepper.
  2. Turn the heat down to low and add in cekur manis to the anchovies broth and simmer until cekur manis is cooked through.
  3. To make poached egg, first cover a small bowl with cling film and add a little oil. Add a raw egg in it and tie it up.
  4. In a pot of lightly simmering water, poach eggs (in cling film) for 4 minutes, until yolk is soft and runny.

NOODLE METHOD:

  1. In a separate pot of boiling water, add in salt then blanch pan mee noodles for 2 minutes.
  2. Once cooked, transfer noodles in a bowl, top the poached egg, fried anchovies, fried shallots, spring onions, minced wagyu and finally XO sauce.
  3. Serve anchovies broth with cekur manis on the side.

 

INGREDIENTS:

Wagyu Ingredients:

  • 1tsp Soy Sauce
  • 1tsp Oyster Sauce
  • 1tsp Cooking Caramel
  • 1tsp Corn Startch
  • 2tsp Water
  • 200g Wagyu Sirloin, hand chopped

Broth Ingredients:

  • 100g Dried Anchovies (Ikan Bilis)
  • ½ tsp White Pepper
  • 1 litre Water
  • 10 leaves Sauropus Androgynous (Cekur Manis)

Noodle Ingredients:

  • 1 Egg
  • 200g Pan Mee Noodles
  • 1 cup Dried Anchovies, deep fried
  • 2tbs Fried Shallots (Bawang Goreng)
  • 2tbs Spring Onion, sliced
  • 1tbs XO Sauce
  • Salt for seasoning