How to Cook Appetizing 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. Although this bowl of noodles seems rather simple, it has wowed the. 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.

肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) I have been cooking, quite a fair bit. The weeklong Lunar New Year break was filled with my This version of Bak Chor Mee is albeit my own interpretation. The minced pork is marinated and stir fried instead of just blanched. You can cook 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) using 12 ingredients and 10 steps. Here is how you achieve it.


  1. It's 2 of - egg noodles.
  2. Prepare 2 of - eggs.
  3. You need 200 grams of - grounded pork.
  4. It's 3 pieces of - dried shiitake mushrooms.
  5. It's 4 pieces of - pork meatballs.
  6. It's of (A) 1 tablespoon - dark soy sauce).
  7. Prepare 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. It's of (B) 1 tablespoon - Black vinegar.
  12. Prepare of (B) sauce from braising mushrooms.

Bak Chor Mee (肉脞面) is a uniquely Singaporean dish that represents our love for pork! Recipe for Singapore "Bak Chor Mee" aka minced meat noodles (mee kia) with stewed mushrooms and pork. 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.


  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 ❤️.

Bak chor mee or minced pork noodles is a popular lunch or dinner choice in Singapore. I usually eat the soupy version. The noodles are then tossed in pork lard, Chinese black vinegar, stock from braising mushroom, chili sauce (or not), a bit of fish sauce and then topped with tender slices of braised mushroom, pork meatballs. 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.

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