More Chili?? You bet I Kin(Kin)!

Before we dive into the NY carb-tastrophe (which could be the title of the next blog...) last week, i thought I'd finally do a blog on an amazing Malaysian noodle place I went to the week before NY.

So, for those of you who are familiar with Malaysia, you know that we are famous for hawker stall food and each stall pretty much makes only 1 or 2 types of dishes, but makes it deeeliciously. One of the more uniquely Malaysian dishes is Pan Mee, which as you can read here, is freshly made flat noodles either served dry with sauce, or in soup. I love them both, but a certain type of dry Pan Mee, Chili Pan Mee has become extremely popular in the KL area.

The most famous Chili Pan Mee still belongs to the original, Kin Kin.

Now, it's definitely a Malaysian dish in that it is meant to be eaten with glorious amounts of this sambal/chili type stuff. It isn't incendiary like most chilis, and is FILLED with flavor so just a little is required, but it may be daunting for the spice-averse. I can't even really describe what it tastes like besides a little spicy, a little salty, and very rich.

Chili Pan mee is served with dry anchovies, fried garlic and chives as well as a lightly poached egg. Now... the egg is a little curious because the yolk is completely runny, which is unusual in a dry noodle dish... but this is the secret that makes it so delicious. The right pic includes the amount of chili I usually add.

  

When you mix everything together then, you get the beautiful flavor of the chili and anchovies tied together and thickened with the egg... it's delish. The egg just works so well to give the dish weight and a meaty feel, which helps to lighten the fire of the chili, leaving just tons of that rich flavor and the chewy consistency of the fresh noodles. And you get a tasty anchovy soup with veggies to soothe your chili-numb tongue.

It all sounds like much ado about noodles but you'd love it Mokes!