Recipe: Yummy 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES)

肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES). There are noodles a-plenty, of course, all over East and South East Asia, but the way Bak Chor Mee is prepared and served, with its stewed mushrooms and various toppings, puts it in a class of its own! Although this bowl of noodles seems rather simple, it has wowed the pal. Bak Chor Meeとは潮州料理をシンガポール風にアレンジしたローカル食、Bak(肉)＝pork、Chor(脞)＝minced meat、Mee(面)＝noodleで、つまり豚ひき肉麺です。 Bak Chor Meeとは潮州料理をシンガポール風にアレンジしたローカル食、Bak(肉)＝pork、Chor(脞)＝minced meat、Mee(面)＝noodleで、つまり豚ひき肉麺です。 スープタイプとドライタイプがありますが、地元の人には圧倒的にドライタイプが支持されています。 バクチョーミーは英語だとMinced meat Noodle。. 友诺士 肉脞面.

Bak Chor Mee is as uniquely Singaporean as it gets and it is one of the most popular dishes in Singapore! Every bowl from this stall is prepared fresh when ordered with the best. We invite you to taste the difference in. 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)

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

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肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) instructions

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 ❤️.