How to Prepare Delicious 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) - Agistin

How to Prepare Delicious 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES)

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. Bak Chor Mee is a Singaporean Chinese bowl of noodles served with meat, homemade sauce, stock/soup and a whole lot of toppings. Bak Chor Mee recipe, a much loved noodle dish found in hawker centres all around Singapore, is a singularly Singaporean fare.

肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) Bak Chor Mee (肉脞面 - Minced Pork Noodle). I have been cooking, quite a fair bit. The weeklong Lunar New Year break was filled with my This version of Bak Chor Mee is albeit my own interpretation. You can have 肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) using 12 ingredients and 10 steps. Here is how you achieve that.

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

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

The minced pork is marinated and stir fried instead of just blanched. Recipe for Singapore "Bak Chor Mee" aka minced meat noodles (mee kia) with stewed mushrooms and pork. 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.

肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES) step by step

  1. 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..
  2. Sieved the water that was used to soak mushroom..
  3. In a small pan, pour the water that was used to soak the mushrooms.. Add in grounded pork and seasoning from (A).
  4. Once the grounded pork is about 90% cooked, add in shiitake mushroom to braise together.
  5. 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.
  6. In a separate pot, boil and cook Meatballs.. Scoop up once it's floating (cooked).
  7. 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).
  8. By then u should be left with dried braised grounded pork and mushroom. Since they are used up for noodles.
  9. 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).
  10. 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 ❤️.

Bak Chor Mee (肉脞面) is a uniquely Singaporean dish that represents our love for pork! This vegan bak chor mee is topped with shiitake mushrooms, tofu 'fish cake', leafy greens, a dumpling and crispy and fragrant fried garlic. Bak chor mee (肉脞面) or minced meat noodles is a popular hawker. Nevertheless, my Bak Chor Mee isn't that bad either, with its own flavour and texture and most importantly, it was an attempt good enough to In addition, it also helps to clear off the minced meat and meat balls, that was leftover from the making of ngoh hiang and steamboat during the CNY. Bak chor mee or minced pork noodles is a popular lunch or dinner choice in Singapore.


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