Bak Chor Mee
Everyone loves Bak Chor Mee. We can literally eat this any time of the day! Especially after a night of clubbing at Zouk, Bak Chor Mee is definitely my comfort food for late night supper. Bak Chor Mee is said to be a dish of Teochew origin. You can choose the noodles of your preference and the more common noodles are Mee Pok (thick noodles) or the Mee Kia (thin noodles) although some would go for the less common ones like yellow noodles, kway teow or bee hoon. It is usually topped with assortment of pork meat such as sliced lean pork, minced pork and pork liver and braised mushrooms. This is definitely a truly uniquely Singaporean dish that you probably can't find out of Singapore and a dish that gets the Singaporean staying abroad craving for it.
- 150 gram Minced Pork
- 100 gram Sliced Pork
- 2 bunch Mee Pok
- 6 pieces Pork Balls
- 2 qty Ramen Eggs
- 1 stalk Spring Onions chopped
Marinade for pork
- 1/2 tsp Soy Sauce
- 1/2 tsp Hua Diao
- 1 tsp Corn Starch
- 1 tsp Sesame Oil
- 1/4 tsp White Pepper
- 300 grams Water
- 2 tbsp Oyster Sauce
- 2 tbsp Dark Sauce
- 2 tbsp Light Soy Sauce
- 1/2 tsp Fish Sauce
- 50 grams Dried Shitake Mushrooms Soaked and Washed
- 20 grams Rock Sugar
- 1 tbsp Black Vinegar
- 1/2 tsp Sesame Oil
- 500 ml Pork Broth
- 10 gram Preserved Tianjin Vegetables
- 2 slices Ginger
Black Vinegar Sauce Mix
- 3 tbsp Black Zhejiang Vinegar
- 3 tbsp Braised Mushroom Sauce
- 2 tbsp Pork Lard
- 1 tsp Sambal Chilli
Marinate the sliced pork and minced pork with the marinate seasoning. Set in the fridge for 30 mins.
In a saucepan, add water, oyster sauce, light and dark soy sauce, fish sauce, rock sugar and mushrooms to simmer for 20 minutes or till sauce thickens.
Add the sesame oil and black vinegar to the braised mushrooms after you turn off the heat. Set aside for use.
In a pot, bring the pork broth to boil and add the sliced ginger and Tianjin preserved vegetables to boil. Add in the pork balls.
Place a colander on top of the pot and blanch the marinated pork till it is fully cooked.
Remove from the broth and place them in a bowl and use later.
In a large pot, bring water to boil and add the mee pok in. (Make sure you loosen the noodle before throwing it in to avoid noodles sticking together.)
Blanch in hot boiling water for 2 mins, remove and blanch in ice water.
Return the noodles to the boiling water and blanch for 30s and remove.
In a bowl, add the black vinegar, braised mushroom sauce, samba chili and pork lard in.
Toss the noodles with the vinegar seasoning mix.
Transfer the noodles to the serving plate.
Add the pork, pork balls, braised mushrooms and pork lards over the noodles and garnish with spring onions and ramen egg.
Serve with a bowl of soup at the side.