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肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES).

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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.

肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) The "dry" version consisting of noodles tossed in vinegar, pork lard, and chill with just a bit of wetness and soup served on. 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. Bak Chor Mee (肉脞面)This is one of the classic dishes that you will invariably find in any hawker centre in Singapore.
listen Angel Recipe how making肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES).

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Ingredients 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) namely:

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

However, it can be quite difficult to re. 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。バクチョーミーは英語だとMinced meat Noodle。. 友诺士肉脞面. The broth is brewed from pork bones and dried sole, and chock-full of quality threadﬁn ﬁsh maw, minced pork, pork slices and egg topped with stewed mushroom slices. 潮州肉脞面 Teochew Bak Chor Mee I was actually pondering for quite a while whether to attempt this Teochew bak chor mee as it involves quite a few process in preparing all the ingredients! The pot of good stock base and braising of the mushroom took quite some time, therefore I've prepared the stock and mushroom the day before.

Here's how to make 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) step by step

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 ❤️.

The broth is brewed from pork bones and dried sole, and chock-full of quality threadﬁn ﬁsh maw, minced pork, pork slices and egg topped with stewed mushroom slices. Jonathan Lim: Worth the long wait; delicious bak chor mee, soup is excellent. I feel it is even better than the. See more ideas about sushi etiquette, infographic marketing, tea facts. .

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