Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, 肉脞面 bak chor mee (minced meat noodles). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) is something which I’ve loved my whole life.

Take off the heat and strain into a clean saucepan and leave to simmer at the lowest heat on the saucepan if you're ready to serve the bak chor mee. 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 pal. Bak Chor Mee (肉脞面) is a uniquely Singaporean dish that represents our love for pork!

To begin with this particular recipe, we have to first 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. Prepare - egg noodles
2. Make ready - eggs
3. Take - grounded pork
4. Take - dried shiitake mushrooms
5. Get - pork meatballs
6. Get (A) 1 tablespoon - dark soy sauce)
7. Prepare (A) 1 teaspoon - light soy sauce /OR/ fish sauce
8. Prepare (A) 1 teaspoon - sugar (I used cane sugar)
9. Take (A) 1 piece - Aniseed (optional)
10. Take (B) 2 teaspoon - fish sauce
11. Prepare (B) 1 tablespoon - Black vinegar
12. Get (B) sauce from braising mushrooms

Bak Chor Mee (肉脞面)This is one of the classic dishes that you will invariably find in any hawker centre in Singapore. However, it can be quite difficult to re. This was originally a soupy dish consisting of minced pork in broth served with mee pok (flat egg noodles) or mee kia (thin egg noodles). The "dry" version consisting of noodles tossed in vinegar, pork lard, and chill with just a bit of wetness and soup served on.

Steps 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 ❤️

This was originally a soupy dish consisting of minced pork in broth served with mee pok (flat egg noodles) or mee kia (thin egg noodles). The "dry" version consisting of noodles tossed in vinegar, pork lard, and chill with just a bit of wetness and soup served on. 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。 Bak chor mee (肉脞面) literally means "minced meat and noodles" in the Teochew dialect. This was originally a soupy dish consisting of minced pork in Other variations are essentially fish ball/cake noodles with minced pork and no other ingredients. However, the purist version of the dish will.

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