Easiest Way to Prepare Delicious 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES)

肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES). Bak chor mee or minced pork noodles is a popular lunch or dinner choice in Singapore. I have to admit, even by Westie standards, it's a little ulu. One thing that really makes or breaks a bowl of bak chor mee isn't the noodles or any of the ingredients, but the chilli.

Ask a handful of Singaporean Chinese what their favourite way of eating Bak Chor Mee is, and chances are, you'll get. I usually eat the soupy version. You can use thin noodles (mee kia) or wide noodles (mee pok) to make bak chor mee. You can cook 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) using 12 ingredients and 10 steps. Here is how you cook that.

Ingredients of 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES)

Prepare 2 of - egg noodles.
It's 2 of - eggs.
Prepare 200 grams of - grounded pork.
You need 3 pieces of - dried shiitake mushrooms.
It's 4 pieces of - pork meatballs.
You need of (A) 1 tablespoon - dark soy sauce).
Prepare of (A) 1 teaspoon - light soy sauce /OR/ fish sauce.
Prepare of (A) 1 teaspoon - sugar (I used cane sugar).
It's of (A) 1 piece - Aniseed (optional).
Prepare of (B) 2 teaspoon - fish sauce.
You need of (B) 1 tablespoon - Black vinegar.
You need of (B) sauce from braising mushrooms.

I like mee pok, but if you hand me mee kia, I would inhale them within seconds too. Bak Chor Mee (肉脞面) is a uniquely Singaporean dish that represents our love for pork! Nevertheless, my Bak Chor Mee isn't that bad either, with its own flavour and texture and most importantly, it was an attempt good enough to In addition, it also helps to clear off the minced meat and meat balls, that was leftover from the making of ngoh hiang and steamboat during the CNY. Recipe for Singapore "Bak Chor Mee" aka minced meat noodles (mee kia) with stewed mushrooms and pork.

肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) instructions

Rehydrate shiitake mushroom by soaking into water until softened. Trim and discard stalks. Using a pair of kitchen scissors, cut the mushrooms as thinly as possible..
Sieved the water that was used to soak mushroom..
In a small pan, pour the water that was used to soak the mushrooms.. Add in grounded pork and seasoning from (A).
Once the grounded pork is about 90% cooked, add in shiitake mushroom to braise together.
Poached egg - I took chilled eggs from refrigerator, place them in pressure cooker.. Fill water until the eggs are covered with water.. Put into pressure Cook under "KEEP WARM" mode for 23mim.
In a separate pot, boil and cook Meatballs.. Scoop up once it's floating (cooked).
Put in seasoning from (B) in a plate (the above seasoning is only for 1 serving of noodle) add in sauce from braising of mushrooms and grounded pork once they are ready (about 2 tablespoon each serving for the noodle).
By then u should be left with dried braised grounded pork and mushroom. Since they are used up for noodles.
Use the same water that was used to cook the Meatballs to cook the noodle. Once the noodles are cooked.. Drained it and toss it into prepared (if you prefer saltier or spicy adjust the sauce accordingly).
Plate, serve and enjoy 😋😋 it doesn't taste like the usual local delight of Singapore bak chor mee that u bought from hawker centre.. But a very home taste which my husband love ❤️.

This is a recipe for one of Singapore's most popular and iconic hawker dish - "bak chor mee" aka minced meat noodles (肉脞面). While I have featured the recipe for fish ball bak chor mee. It seems like residents in Kovan love minced meat fishball noodles. Bak Chor Mee 肉脞面 - the al dente texture of mee kia (fine noodles) was much better than the abalone mee pok. Mee Kia is fine egg noodles almost My trip tonight was to find Hock Chew Fishball noodles.