Tuesday, September 23, 2014

肉脞面 Bak Chor Mee (Soup Version)

Have you patronise the popular Bak Chor Mee stalls located Bedok Fengshan Food Center? You will be spoilt with choices as there are 3 stalls near to each other selling this noodle soup...yes only soup version is available, not the Teochew style Bak Chor Mee! It's been a long time since I visited the stalls after I shifted out of Bedok area :) Fret not, I shall try to replicate one in my little kitchen ^0^ This noodle soup looks rather simple with just lots of minced pork and pork meatballs. The main important component actually lies on the soup base! Let's find out what are the ingredients needed in this simple and yet wholesome tasty soupy Bak Chor Mee :D

Ingredients for the stock base soybeans, dried anchovies, chicken bones, pork bones and dried sole fish

A pot of awesomeness after simmering for 6 hours
Simple toppings for the noodle soup, just marinated minced pork and pork meatballs

Cooking the minced pork and pork balls in the stock base. No additional seasonings added, only dash of shallot oil and pepper

Cooking the fresh Mee Kia (wonton) noodles

Combine everything into a serving bowl and ready to dig in! Try it today and see whether you like this soupy Bak Chor Mee? Though mine may not taste exactly like the 85 famous stalls but I'm glad I've tried this out ^0^

Recipe by Peng's Kitchen
Soup Base
  • 500gm pork bones
  • 2 sets chicken carcass
  • 100gm soy beans, soaked overnight
  • 50gm dried anchovies, rinsed
  • 1 dried sole fish, pan fried till golden brown

  1. Bring a pot of water to boil. Add in pork bones and chicken carcass and boil for a minute. Drain away water and rinse well.
  2. Add all ingredients into a large stock pot, add in 3.5L water. Bring to boil. Lower heat and simmer for 6 hours. Strain the stock and discard the ingredients. For a less greasy stock, you may cool down the stock and chill it overnight. Scoop away the top layer grease before reheating for use.

Soupy Bak Chor Mee (Minced Pork Noodle Soup)
Ingredient (4 servings)
  • 280gm fresh Mee Kia noodles (about 70gm per serving)
  • 24 pcs pork meatballs
  • 200gm minced pork (preferably with at least 30% fats)
  • fried shallots/ shallot oil
  • 1 tbsp light soy sauce
  • 3/4 tsp fish sauce
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 1/2 tbsp sesame oil
  • 1 tbsp tapioca flour
  • 3 tbsp water
  • spring onion, for garnishing
  • sliced red chilli, for garnishing

  1. Marinate minced pork with all the seasoning and mix till a sticky paste is formed. Chill in fridge for at least 30mins.
  2. To cook the noodle (1 serving at a time) : Prepare a large pot of water for cooking the noodle and large bowl of icy cold water for blanching. When the water has come to a rolling boil, place the noodle in a big sieve and lower it into the boiling water and cook for 2 mins. Shake away excess water and quickly dunk into the icy water to remove the excess starch. Briefly cook again in boiling hot water for another half minute. Drain well and place into a serving bowl. Toss evenly with 1/2 tbsp of shallot oil.
  3. Meanwhile place a cup of stock into a saucepan and bring to boil. Add in 6 pork meatballs and  2 spoonful of marinated minced pork. Stir and break up the pork pieces. Drizzle in some shallot oil and dash of pepper. Cook for about 3 mins. Pour the soup into the prepared noodle and stir lightly to mix. Garnish with spring onion, fried shallots and red chilli. Serve immediately.

I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple


Beryhome said...

Can the stock be freeze for later use? TIA

Peng said...

Beryhome.... yes you can freeze the stock :)

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