#bakchormeesoup #mincedporknoodlessoup #bakchormee
Bak Chor Mee aka Minced Pork Noodles is one of Singapore’s most iconic dish. Today’s Bak Chor Mee Soup is inspired by Bedok 85 (Fengshan Centre) bak chor mee. Dedicated foodies go there strictly for the soup-based bak chor mee. There are actually two stalls, side by side to each other. Both stalls are frequented by loyal patrons and a constant queue can always be spotted.
In this home-cooked version, I’m using pork ribs, yellow soy beans, dried anchovies and dried sole fish to make the soup base. The pork-centric bowl of noodles consists mainly of minced pork and pork balls. Based on my observation while waiting in line, the seasoned minced pork is scooped into a bowl before scalded briefly with the boiling soup. The cooked noodles are then tossed into the same bowl and topped up with more soup and pork balls.
Even though the original version does not contain any pork lard, I went ahead and added some extra “happiness”. This piping bowl of umami-filled bak chor mee is guaranteed to warm you up on a cold rainy day.
Ingredients:
Main:
70 - 80g fresh thin yellow noodles (mee kia) - per person
2 red chillies - sliced
2 stalks spring onions - chopped
Pork lard - as much as you like (click here on how to make your own)
White pepper to taste
Soup base:
5 litres water
500 to 700g pork spare ribs / pork bone
100g yellow soy bean - soaked for 1 hour
2 large dried sole fish - heat in pan over medium low heat until crispy
80g dried anchovies - gut and head removed, rinsed
2 tsp salt
1 tsp sugar
Few dashes of white pepper
1 packet pork meatballs
Minced pork seasoning:
300g minced pork
300 g water
1 ½ tbsp corn starch
1 tbsp soy sauce
¼ tsp fish sauce
1 tsp sugar
1 tsp sesame oil
Few dashes white pepper
Serves 4
6 сен 2024
