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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.
Course Mains
Cuisine Singapore
Keyword bak chor mee
Prep Time 25 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Main Ingredients
Marinade for pork
Braised Mushrooms
Broth
Black Vinegar Sauce Mix
Course Mains
Cuisine Singapore
Keyword bak chor mee
Prep Time 25 Minutes
Cook Time 30 Minutes
Servings
People
Ingredients
Main Ingredients
Marinade for pork
Braised Mushrooms
Broth
Black Vinegar Sauce Mix
Instructions
  1. Marinate the sliced pork and minced pork with the marinate seasoning. Set in the fridge for 30 mins.
  2. 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.
  3. Add the sesame oil and black vinegar to the braised mushrooms after you turn off the heat. Set aside for use.
  4. 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.
  5. Place a colander on top of the pot and blanch the marinated pork till it is fully cooked.
  6. Remove from the broth and place them in a bowl and use later.
Noodles
  1. 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.)
  2. Blanch in hot boiling water for 2 mins, remove and blanch in ice water.
  3. Return the noodles to the boiling water and blanch for 30s and remove.
  4. In a bowl, add the black vinegar, braised mushroom sauce, samba chili and pork lard in.
  5. Toss the noodles with the vinegar seasoning mix.
  6. Transfer the noodles to the serving plate.
  7. Add the pork, pork balls, braised mushrooms and pork lards over the noodles and garnish with spring onions and ramen egg.
  8. Serve with a bowl of soup at the side.
Recipe Notes

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