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.

One of the best BAK CHOR MEE (minced meat noodles, 肉脞面) in Singapore! 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. You can cook 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) using 12 ingredients and 10 steps. Here is how you cook that.

Ingredients of 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES)

You need 2 of - egg noodles.
It's 2 of - eggs.
It's 200 grams of - grounded pork.
Prepare 3 pieces of - dried shiitake mushrooms.
It's 4 pieces of - pork meatballs.
Prepare of (A) 1 tablespoon - dark soy sauce).
It's of (A) 1 teaspoon - light soy sauce /OR/ fish sauce.
Prepare of (A) 1 teaspoon - sugar (I used cane sugar).
Prepare of (A) 1 piece - Aniseed (optional).
Prepare of (B) 2 teaspoon - fish sauce.
Prepare of (B) 1 tablespoon - Black vinegar.
You need of (B) sauce from braising mushrooms.

However, the purist version of the dish will. Mushroom Bak Chor Mee (Mee Kia Tah Recipe). 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, this is the other version.

肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) instructions

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..
Sieved the water that was used to soak mushroom..
In a small pan, pour the water that was used to soak the mushrooms.. Add in grounded pork and seasoning from (A).
Once the grounded pork is about 90% cooked, add in shiitake mushroom to braise together.
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.
In a separate pot, boil and cook Meatballs.. Scoop up once it's floating (cooked).
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).
By then u should be left with dried braised grounded pork and mushroom. Since they are used up for noodles.
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).
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 ❤️.

Lao Jian Cheng Fish Ball Noodle Minced Meat Noodle 老坚成鱼圆面肉脞. Bak chor mee 肉脞面, the simple generic yellow noodles topped with blanched minced pork and tossed in a blended sauce of chili paste, soy In Singapore, it's minced pork (usually a mix of fat and lean meat), flat ribbon noodles (Singaporeans usually eat it with mee pok 面薄) and a blended sauce. Bak Chor Mee (肉脞面) is a uniquely Singaporean dish that represents our love for pork! Same style as the ones at Fengshan Food Centre but many say better! It seems like residents in Kovan love minced meat fishball noodles.