Thursday, September 16, 2010

Recipe: Mince Pork Noodle aka Bak Chor Mee

The Singapore hawker favorite of Mince Pork Noodle, or Bak Chor Mee. Something that I've been craving, for a long time. I was having a hard time thinking of what I should do for dinner since it was just me and Hubs at home. The good friend was back in SG visiting. When its only the 2 of us eating, I'd just try to whip up easy 1 dish meals to get over the dinner as long as it was enough to fill the tummy.

We used to eat this almost every night when we went to the coffeeshops for supper. After gaming hours, so called. Over here, no coffeeshop, no supper sessions, most importantly, no gaming kakis. We do having movie marathons though, where the friends would come over, and watch movies and drama series to no end.

I got the recipe from Food Made With Love and edited it a little for the carnivore in me. =D


For the minced meat
Minced pork -250g or as much as u need! I added lots!
Olive oil
4 cloves garlic chopped
1 tbsp oyster sauce
1 tbsp dark sweet sauce aka kecap manis
1 small can button mushrooms
2 slabs of pork loin sliced. (optional) (I told u i'm a carnivore!!)

Take the measurements as a guide, and keep tasting your food, and adjust it to your liking!

For the Stewed mushrooms
A handful of Dried shitake mushrooms. (whole or sliced doesn't matter)
olive oil
sliced ginger
1 tbsp oyster sauce
1 tbsp dark soy sauce
hot water enough to cover your mushrooms to soak.

For the noodles
4 bundles of flat yellow noodles (for the 2 of us. we are big eaters though!)
1/2 tsp oyster sauce
a splash of fish sauce
1 tbsp ketchup
1 tbsp of water

Fried Mince Meat
1. Heat the pan with the tablespoon of olive oil. Add the garlic and fry till it just turns a slight tinge of brown.
Add the mince meat and fry till cooked. Remember to break it up to small pieces.
Add the different sauces and fry, on medium-low heat, till all the liquid reduces.
Stirring occasionally. Add the button mushroom till it’s incorporated.
2. You can cook this in advance, and pop it into the microwave to heat it up just before serving

Stewed Mushroom
1. Pour hot water over the dried chinese mushrooms and soak for 15 mins.
Do not throw the water left after you take the mushrooms out.
Squeeze out the water of each mushroom, and cut it into relatively thin slices.
2. Heat 1 tsp of oil in a heavy-based pan. Add the slices ginger and fry till tender.
Add the mushrooms and fry till fragrant.
Add the oyster sauce and a few tablespoons of water (from the mushrooms)
cook under medium-low heat and allow the mushrooms to absorb the liquid (plumping it up in the process)
3. Keep adding water (at least 2 more additions) and allow it to cook over low heat for at least 30mins.
so that it’s soft and tender. and bursting with flavour!

Noodles :
1. In a large bowl, add ketchup, oyster sauce, and fish sauce and mix till incorporated.
2. Boil the rice noodles according to the instructions on the packet
(Normally, I put the noodles in hot boiling water and scoop it up almost immediately
or else it will get too soft and will break into small pieces easily)

Optional: If you're like me, guilty from all the meat, you may add a handful of chopped fresh lettuce to top the bowl. I did add some, probably a fingerful, but its being covered by the huge scoops of meat. *drool*

I copied the recipe from Food Made with Love, but edited it to how I cooked it. I left out the fishballs and beansprouts. We're not big fans of veggies. And I added ketchup to my noodles sauce, it made it sweeter. Much to our liking. Enjoy!

1 comment:

  1. (: Thanks for linking me in the post! I'm so glad that my recipe could be of help! We singaporeans do love our bak chor mee! (: