Fun Way to Cook Appetizing 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES)

肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES). Although this bowl of noodles seems rather simple, it has wowed the. Honestly, it uses so many parts of a pig, from various parts of the meat, to even the liver. ONE MICHELIN STAR NOODLES in Singapore! (bak chor mee/minced meat noodles).

肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) 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. MENU & Prices Minced Meat Noodle: ●Dry (Spicy) ●Dry (not spicy Ketchup) ●Dry (not spicy Darksauce) ●Soup (not Spicy) ●Uncook Noodle Option. You could cook 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) using 12 ingredients and 10 steps. Here is how you create it.

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

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

Bak chor mee (肉脞面) literally means "minced meat and noodles" in the Teochew dialect. Lai Heng Mushroom Minced Meat Mee 来興香菇肉脞. Lao Jian Cheng Fish Ball Noodle Minced Meat Noodle 老坚成鱼圆面肉脞. Same style as the ones at Fengshan Food Centre but many say better!

肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) guidance

  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 ❤️.

Nonetheless, Kelvin managed to execute a decent bowl of mala bak chor mee. I recommend opting for plain noodles such as kway teow or mee tai mak, instead of. I first tried MacPherson Minced Meat Noodles last year when I was filming CHIAK LOCAL web series as this is one of Speaker Mr. Tan Chuan Jin's Macpherson Minced Meat Noodles (麦波申肉脞面). One Michelin Star Noodles In Singapore Bak Chor Mee Minced Meat Noodles.

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