D'Open Kitchen

COOKING FOR THE SOUL

Bak Chor Mee

Name: Bak Chor Mee
Prep time: 25 min
Cook time: 30 min
Ingredients: 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 ); 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; 3 tbsp Black Zhejiang Vinegar; 3 tbsp Braised Mushroom Sauce; 2 tbsp Pork Lard; 1 tsp Sambal Chilli

Recipe by

Trish yee

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.

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Prep Time 25

Cook Time 30

Course Main Course

Cuisine Singapore

Servings people

Calories 520 kcal

Equipment

Ingredients

Main Ingredients

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

Braised Mushrooms

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

Broth

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

Instructions

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.

Noodles

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.

Video

https://dopenkitchen.com.sg/humix/video/6ks3Z7dX6O2

Nutrition

Calories: 520kcal

Keyword Noodles

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.