Bak Chor Mee

I was blog surfing just yesterday and I came across gninethree‘s entry, when all of a sudden, my Singaporean taste buds started making a ruckus in my mouth. They demanded some Bak Chor Mee. To translate, it’s Minced Pork Noodles, a true blue Singaporean pasttime.

With whatever I had in the kitchen, this is the best I could come up with:

Mee kia (Skinny Egg Noodles) from Chinatown, jia la jia cu (extra chilli extra vinegar). Remember to add a dab of sesame oil and soy sauce too!

Slice some pork and mince the pork yourself; pork shoulder’s the ideal choice. If you have a couple of slices of pork liver, that’s awesome. As for the mushrooms, (obviously) black oyster mushrooms are best. But what’s crucial is slow cooking them in garlic, dark soy sauce and a little oyster sauce. LUSH. Along with fresh lettuce, beansprouts are a huge plus, which I didn’t have. :/ Finally, the all-important Chilli Padi.

P.S. Fried lard is a bonus.

With all this, the taste of Singapore’s not that far away. (:

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About skinnynigel

If this recipe works for you, let me know below! View all posts by skinnynigel

4 responses to “Bak Chor Mee

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