Guys, here is the recipe you have been asking for on instagram. :P Just a correction on the amount of oyster sauce. It is supposed to be 0.5 T. Please refer to the website for the full recipe and tips
Using pestle and mortar does produce better sauce that blender or food processor. Serious eats magazine wrote an article about it. The reason is that pestle and mortar is better is because crushing the herbs and spices releases their natural oils. Blenders and food processor cuts the herbs and spices at a high speed which does not release a lot of natural oils.
Looks delicious! The mortar & pestle is a great ancient invention. I think it helps release more of the spice flavor & oils than a food processor . Thank you Grace :)
Wow, Looks delicious!!! I used to live in Subang Jaya and had the BEST chili Pan Mee! It is now my turn to make it, esp after seeing you make it - tomorrow for sure!
Even watching this video got me drooling. Being abroad, I miss my weekly fix of kin kin / super kitchen. Thanks for sharing this. I am going to try it.
i also like to add minced shallots and garlic into the chilli paste before frying it, it adds an extra kick to it; meanwhile i fry the mushrooms together with the minced meat. Nevertheless, this is a great recipe! tq
I'm a Malaysian living in Australia, and it is still hard to find authentic Malaysian food. Your cooking channel just helps me make my meals from home easy and delicious. Well done and continue making more recipes ☺️
Hi, I use dried blender/chopper (not grinder) no water added and you can do it just abt chopped or as you wish not too fine like we using the wet blender... ( tefal& kenwood has this type of machine) may be there are other brands too
I lived in kl, Malaysia for 2 years, food was the component that helped me understand the culture and society. Food in Malaysia is so vibrant and amazing. Watching videos on your channel educate me about the ingredients and made me curious to discover more and more Malaysian flavors. Going out and hunting those exotic foods stalls lined up all the way at pasar malam. Those were the best times of my life in Malaysia. whenever I'm craving for Char koay keow, Assam laksa, Beef rendang; I cook them by my own back at my home with ease because of the availability of recipe videos on beautiful youtube channel named "Nyonya Cooking".
I fully agreed with u that ed pate coarsely is better. I too wish to take this opportunity to congratulate u that u have shown tremendous improvement in your presentation Shbas!,
Hi ...we are from India....we like your dishes......some ingredients are not available in India....like oyster sauce...so...tell me how to made oyster sauce at home...we are waiting for your reply...
Coming from the Indian side of things (as I normally cook Indian food) and as far as I understand it a blender produces heat as the blades rotate due to friction (physics 101) the heat changes the natural oil flavour and actually destroys a lot of the oils in the process..Indians do use blenders but they are a special kind for wet and dry ingredients together so the spices never get hot. If it is spices only they only use a pestle and motar
I love Chili Pan Mee. it's my favorite because I prefer dry noodles. However, I notice that some shops in Malaysia have a dark sauce that they mix with the noodles. is this a variant of the pan mee?
Nyonya Cooking hi Grace thanks for this great recipe. I've been seeing banh mi everywhere where I live but it's the vietnamese sandwiches. It's so frustrating! BTW can I substitute the noodle with italian pasta?
In another recipe you used sweet soy sauce, kecap manis, which is thick. Why is the dark soy sauce used here thick? When I buy Chinese Soy sauce, I can find thin, black and double black. I think the black soy sauce may be same as dark soy sauce, but even the double black is runny, not thick. Would you please clarify that the dark soy sauce is not sweet, and perhaps suggest a brand that I can look for if it is thick? Thanks!
The dark soy sauce used here is commonly used in malaysian and Singaporean cuisine. It is not sweet like kicap manis (also thick) and also not salty as the dark soy sauce (thin) you're referring to. I've yet to find dark soy sauce (thick) in Europe and the household sauce brands such as lee kum kee or yeo's do not have it. While dark soy sauce (thick) has very mild sweetness and salitiness to it, it is used mostly for colouring. So, I'll substitute it with the dark soy sauce (thin) and may even reduce salt/soy sauce since it is already salty.
if you want your pouch eggs to be perfect and without to much strings of egg white dont swirl the water just dump the eggs! i learned this trick from Jimmie Oliver :)
![Mee Rebus | Noodles in Sweet Potato Sauce | Mi Kuah [Nyonya Cooking]](http://i.ytimg.com/vi/HNnM3s2ewoA/mqdefault.jpg)
![Mee Rebus | Noodles in Sweet Potato Sauce | Mi Kuah [Nyonya Cooking]](/img/tr.png)
Guys, here is the recipe you have been asking for on instagram. :P Just a correction on the amount of oyster sauce. It is supposed to be 0.5 T. Please refer to the website for the full recipe and tips
Nyonya Cooking can i have one bigger bowl pleaseeee....😋😋😋😋
Rizqi Nurul Nurul Atika Hi iit is so good you give the recipei thanks alot.
ch kowah You should thanks to Ms Grace (nyonya cooking).. not to me .. ☺☺
Using pestle and mortar does produce better sauce that blender or food processor. Serious eats magazine wrote an article about it. The reason is that pestle and mortar is better is because crushing the herbs and spices releases their natural oils. Blenders and food processor cuts the herbs and spices at a high speed which does not release a lot of natural oils.
I've got to look up for that article. The difference is pretty obvious and it all makes sense now :)
I think this is the article: www.seriouseats.com/2014/07/how-to-make-the-best-pesto.html
Lancers262 oooh alright. got it now
Looks delicious! The mortar & pestle is a great ancient invention. I think it helps release more of the spice flavor & oils than a food processor . Thank you Grace :)
My pleasure :D
So dangerous to watch your videos during ramadhan! Loveeeee it!! Need to go make this for buka.
literally me right now
Wow, Looks delicious!!! I used to live in Subang Jaya and had the BEST chili Pan Mee! It is now my turn to make it, esp after seeing you make it - tomorrow for sure!
💖 so much this dish! Remembering my years back when I was in Malaysia. 💖💖💖💖
Welcome! Do checkout our site for more recipes!
Even watching this video got me drooling. Being abroad, I miss my weekly fix of kin kin / super kitchen. Thanks for sharing this. I am going to try it.
i also like to add minced shallots and garlic into the chilli paste before frying it, it adds an extra kick to it; meanwhile i fry the mushrooms together with the minced meat. Nevertheless, this is a great recipe! tq
I'm a Malaysian living in Australia, and it is still hard to find authentic Malaysian food. Your cooking channel just helps me make my meals from home easy and delicious. Well done and continue making more recipes ☺️
Am glad that I helped a fellow Malaysian! Enjoy the dish!
Hi, I use dried blender/chopper (not grinder) no water added and you can do it just abt chopped or as you wish not too fine like we using the wet blender... ( tefal& kenwood has this type of machine) may be there are other brands too
I lived in kl, Malaysia for 2 years, food was the component that helped me understand the culture and society. Food in Malaysia is so vibrant and amazing. Watching videos on your channel educate me about the ingredients and made me curious to discover more and more Malaysian flavors. Going out and hunting those exotic foods stalls lined up all the way at pasar malam. Those were the best times of my life in Malaysia.
whenever I'm craving for Char koay keow, Assam laksa, Beef rendang; I cook them by my own back at my home with ease because of the availability of recipe videos on beautiful youtube channel named "Nyonya Cooking".
Thank you so much for this beautiful feedback! Please do keep trying more recipes and hopefully, we will see the photos on the website
Grace, I get to watch you create "the beauty of this dish!" Nicely done.
Hahaha...it was so good yo!
I fully agreed with u that ed pate coarsely is better. I too wish to take this opportunity to congratulate u that u have shown tremendous improvement in your presentation Shbas!,
I love how articulate you are whilst cooking, and doing so many stuff! True multitasking. Great channel Grace. Keep it up
i love ur recipe.. so simple.
n always waithing new recipe ...
good luck ..kak
You are a good cook. Liked and subbed from a red seal chef.
Sepertinya enak sekali terus berkarya
Looks so good!! I love using my huge morrocan lava stone mortar and pestle , I believe it's better for the flavor and I love the feel of doing it.
Hi ...we are from India....we like your dishes......some ingredients are not available in India....like oyster sauce...so...tell me how to made oyster sauce at home...we are waiting for your reply...
I absolutely LOVE seeing you taste your food at the end! So entertaining lol
LOL! I'm always hungry after cooking :P
Gonna make this! I miss chilli pan mee soooo much!!
It's an awesome recipe. Print it out here: www.nyonyacooking.com/recipes/chili-pan-mee~HkkB_PsvM9-Q
Omg. I love this dish so much! So long didn't have it! Gona hunt tmoro!
Coming from the Indian side of things (as I normally cook Indian food) and as far as I understand it a blender produces heat as the blades rotate due to friction (physics 101) the heat changes the natural oil flavour and actually destroys a lot of the oils in the process..Indians do use blenders but they are a special kind for wet and dry ingredients together so the spices never get hot. If it is spices only they only use a pestle and motar
Were you referring to the pan mee restaurant in Chow Kit? Their spicy chilli is DA BOMB.
yaaasss......so good but so painful LOL
I love Chili Pan Mee. it's my favorite because I prefer dry noodles. However, I notice that some shops in Malaysia have a dark sauce that they mix with the noodles. is this a variant of the pan mee?
Yes, it's another variation of Pan Mee. There are a few actually :)
Please add more dried chilli because I am Thai.😋😋
Nyonya Cooking hi Grace thanks for this great recipe. I've been seeing banh mi everywhere where I live but it's the vietnamese sandwiches. It's so frustrating! BTW can I substitute the noodle with italian pasta?
Thanks for thisssssss recipe!!!! My favourite chilli pan mee!!! I really miss KL chilli pan mee now!!! Thanks grace!
welcomeee
the food processor probably also heats up the mix a lot more than grinding it with a pestle and mortar.
Thank you for the recipe.
Love it thx so much for recipe 🤗😍
adoi sedapnya time makan paling best hehehhe nanti i try la huhuh
+cikgu hayati memanggggg 😉
😍😘🐙💐💐💐💐💐
That looks delicious!
Looks so good. Will try this.
Woohoo!!
Hi, where is the link for the Garlic Oil recipe? It's tricky to navigate on smaller screen 😅😅😅
Shallot oil you mean? It's in the description box :) www.nyonyacooking.com/fried-shallots-and-shallot-oil Have fun cooking!!
Yes!Haha Gosh..No wonder I couldn't find it....I got it all wrong 😂😂😂 Thanks a lot! Will try it soon :)
its not just you grace, i too feel that pestle and mortar is far superior to the food processor
Is the restaurant you're talking about the one I think you're talking about?
The one in close to jan sultan ismail :P
So is it Kin Kin? Or the one across the street?
In another recipe you used sweet soy sauce, kecap manis, which is thick. Why is the dark soy sauce used here thick? When I buy Chinese Soy sauce, I can find thin, black and double black. I think the black soy sauce may be same as dark soy sauce, but even the double black is runny, not thick. Would you please clarify that the dark soy sauce is not sweet, and perhaps suggest a brand that I can look for if it is thick? Thanks!
The dark soy sauce used here is commonly used in malaysian and Singaporean cuisine. It is not sweet like kicap manis (also thick) and also not salty as the dark soy sauce (thin) you're referring to. I've yet to find dark soy sauce (thick) in Europe and the household sauce brands such as lee kum kee or yeo's do not have it. While dark soy sauce (thick) has very mild sweetness and salitiness to it, it is used mostly for colouring. So, I'll substitute it with the dark soy sauce (thin) and may even reduce salt/soy sauce since it is already salty.
yay i make this for dinner tonight thanks nyonya ❤❤❤
Send us a photo!!!
if you want your pouch eggs to be perfect and without to much strings of egg white dont swirl the water just dump the eggs! i learned this trick from Jimmie Oliver :)
Thanks for the tip :D
where can I get the vegetarian recipes?
Where can i buy the bag that u boil with the anchovies ?
Supermarkets.
you can use cheesecloth as well
Daiso
It's the aroma that was in the mortar pounding the roughness where you don't have it in the blender that it's 🤔
Amazing 🤤✨
Great
Yummy!
How many of you gonna eat your cooking grace seems like so little😄
Just the two of us :)
yummmy
super
:D
its damn good
LOL I know! Not gonna deny it :P
Grace can we be friend so that I can visit you and you cook for me?
Pattern liao liao 😂
:D
😋😋😋
You live in Germany?! And you are a Malaysian??
Jeppp :)
Pan mein better add some mustard choi sam better taste
Usually pounding more nice but i m a lazy person i usually bleeds it