Steps to Make Homemade 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES)

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, 肉脞面 bak chor mee (minced meat noodles). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) is something which I have loved my whole life.

In Hokkien, Bak Chor Mee basically means minced meat noodles, the word bak in Hokkien, as I understood it, growing up in Singapore, referred to meat, but particularly, pork. Ask a handful of Singaporean Chinese what their favourite way of eating Bak Chor Mee is, and chances are, you'll get. Bak chor mee or minced pork noodles is a popular lunch or dinner choice in Singapore. Although this bowl of noodles seems rather simple, it has wowed the.

To get started with this particular recipe, we have to prepare a few components. You can have 肉脞面 bak chor mee (minced meat noodles) using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES):

1. Get 2 - egg noodles
2. Take 2 - eggs
3. Get 200 grams - grounded pork
4. Take 3 pieces - dried shiitake mushrooms
5. Make ready 4 pieces - pork meatballs
6. Get (A) 1 tablespoon - dark soy sauce)
7. Make ready (A) 1 teaspoon - light soy sauce /OR/ fish sauce
8. Make ready (A) 1 teaspoon - sugar (I used cane sugar)
9. Prepare (A) 1 piece - Aniseed (optional)
10. Prepare (B) 2 teaspoon - fish sauce
11. Make ready (B) 1 tablespoon - Black vinegar
12. Prepare (B) sauce from braising mushrooms

Bak Chor Mee (肉脞面) is a uniquely Singaporean dish that represents our love for pork! I usually eat the soupy version. You can use thin noodles (mee kia) or wide noodles (mee pok) to make bak chor mee. I like mee pok, but if you hand me mee kia, I would inhale them within seconds too.

Instructions to make 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES):

1. 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.
2. Sieved the water that was used to soak mushroom.
3. In a small pan, pour the water that was used to soak the mushrooms.. Add in grounded pork and seasoning from (A)
4. Once the grounded pork is about 90% cooked, add in shiitake mushroom to braise together
5. 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
6. In a separate pot, boil and cook Meatballs.. Scoop up once it's floating (cooked)
7. 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)
8. By then u should be left with dried braised grounded pork and mushroom. Since they are used up for noodles
9. 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)
10. 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 ❤️

You can use thin noodles (mee kia) or wide noodles (mee pok) to make bak chor mee. I like mee pok, but if you hand me mee kia, I would inhale them within seconds too. Both stalls use original bak chor mee noodles from Lau Boon Heng Food Manufacturing in Chai Chee (which is the only original BCM supplier with the original recipe from soupy bak chor mee. 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. Bak chor mee (肉脞面) literally means "minced meat and noodles" in the Teochew dialect.

So that is going to wrap this up for this special food 肉脞面 bak chor mee (minced meat noodles) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!