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.  Follow then is the preparation of a list of side toppings! Marinating the pork fillet/minced pork, pan fried fishcakes/fishballs, homemade fried shallots/oil...Oh I did not prepare sambal chilli paste (no time) nor any lard oil/bak yew pok (fried lard), you may think this bowl of noodle will lack the 'oomph' without the lard. For healthier option I replaced it with my homemade shallots oil, together with the gravy from the braised mushroom and lots of black vinegar, it is more than enough to flavour up the noodle :D 

Yah my little kitchen became like a mini war zone after all the preparation work hahaha...but is worth the effort after seeing my little ones polished up their plate to the bottom ^.*

I've used premium dried shiitake mushroom (花菇) which has a better fragrance and thicker flesh.

Slowly stewing in a small slow cooker. I managed to fill up the pot with 20 dried shiitake mushroom and 2.5 cups water. 

This is how the texture becomes after stewing over 8 hours! So soft and bursting with flavours! 

This amount for this braised mushroom is definitely too much for 4 servings. It took quite some time to cook, therefore it is more cost effective to prepare large amount and freeze it if necessary! 

Braised Mushroom

Ingredient

• 20 premium dried shiitake mushroom, soaked till soften
• 1 bulb garlic, rinsed
• 5 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 5 tbsp oyster sauce
• 2 tbsp fish sauce
• 3 tbsp sesame oil
• 2 tsp sugar
• 2.5 cups water

Method

1. Remove the hard stem of the softened mushroom, place all ingredients including the soaking water, in a medium pot. Bring to boil. 
2. Transfer the mixture into a small slow cooker and stew for 6 hours. Remove the mushroom and cool down. Slice the mushroom thinly and return to the slow cooker. Continue to stew for another 2-3 hours till the gravy thickens and mushroom is tenderly soft. 

I've prepared the below ingredients enough for 4 pax...

Meat & Other Toppings

• 150gm minced pork (with at least 30% fats)*
• 150gm pork fillet, thinly sliced*
• pig liver,  thinly sliced
• braised mushroom
• pork meatballs
• fish cake, fried & thinly sliced
• assorted fried fish balls
• dried sole fish, fried till golden brown
• lettuce
• spring onions
• fried shallots

* Marinate each minced pork and pork fillet with 1 tbsp light soy sauce, 1/2 tsp fish sauce, 1 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp pepper and 1 tsp cornflour

Noodle Preparations (1 serving)

Ingredient

• 70gm fresh Mee Pok/ Mee Kia Noodles
• 1/2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 2 tbsp shallot oil
• 2 tbsp dark vinegar, or to taste
• 2 tsp crunchy chilli pepper, sambal chilli paste or ketchup, to taste
• 2 tbsp gravy from braised mushroom
• 2 tbsp stock

Method

1. Combine noodle seasoning in a serving bowl. Mix well. Cook the noodle and meat ingredients  simultaneously over 2 stoves if you can manage!
2. Place some stock and pork meatballs into a medium pot and bring to boil. Put adequate amount of minced meat, sliced pork and liver into a sieve. Lower the sieve into the boiling stock and cook for 2-3 minutes. 
3. Cooking the noodle : 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 slide the noodle into the bowl of seasoning. Toss well to combine.
4. When the meat are cooked, place it over the noodle. 
5. Top with rest of the ingredients and serving immediately with a bowl of the soup. 

Recipe largely adapted from Tummy Troll

The seasoning for the noodles...more black vinegar please! ^0^

Toss the sauce evenly with the cooked Mee Pok

Blanching the meat ingredients with the soup base

Assemble the rest of the ingredients onto the noodle and serve right away! 

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

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

Ingredient

• 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

Method

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

Method

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

Nasi Lemak & Sambal Ikan Bilis

Nasi Lemak is a popular rice dish which can be served all day long. It is usually comes with simple fried fish, omelette, fried peanuts/anchovies and the sambal chilli paste/sambal ikan bilis! But in Singapore Chinese cooked stall, you can see that there are varieties of other side dishes like fried chicken, hotdogs, fish cake,luncheon meat, stir-fry cabbage/long beans....But I still prefer the simple Malay style, just omelette, fried peanuts and huge dollop of sambal ikan bilis will do! Looks intimidating to come out with this platter of Nasi Lemak? It is actually very simple and uncomplicated as the sambal ikan bills and fried peanuts can be prepared in advance and kept for several days. On the day itself, I just need to prepare the steamed coconut milk rice, fried the fish and egg. In no time a plate of irresistible Nasi Lemak is ready to be served!

1st step....making of sambal ikan bills which can be made in advance and chill in fridge till serve

Preparing the coconut milk rice....submerge the washed rice in coconut milk, water, garlic, shallots, ginger, salt and of course pandan leaves! Steam till rice is cooked and liquid absorbed.

Recipe ref : myhalalkitchen.com

Sambal Ikan Bilis (Anchovies)

Ingredient

• 1 tbsp tamarind paste (dissolved in 1 cup water)
• 1 cup dried anchovies
• 10 dried red chilli, briefly soaked in water to soften
• 2" belachan (prawn paste)
• 1 onion, thinly sliced
• 8 shallots, roughly chopped
• 3 cloves garlic, roughly chopped
• 1/4 tsp salt
• 1 tbsp sugar, or to taste

Method

1. Wash the dried anchovies and drain away the water. Pat dry with kitchen paper. Heat 1 tbsp oil in pan. Pan fry the anchovies until they are lightly brown and crisp. Set aside.
2. Remove the seeds from the dried chills. Place the chilli, shallots, garlic, prawn paste into a food processor. Blend into a fine paste.
3. Heat 2 tbsp oil in pan and sauté the chilli paste till fragrant for about 5 mins.
4. Add in sliced onion and fry till onion is softened.
5. Stir in 3/4 cup of the tamarind juice. Add salt and sugar to taste. Simmer over low heat until the gravy thickens. 
6. Stir in fried anchovies. If mixture is too dry, stir in remaining tamarind juice. Add in more sugar to taste if necessary.
7. Remove and set aside. Cool completely before chilling in fridge if necessary.

Coconut Milk Steamed Rice

Ingredient

• 2 cups rice
• 200ml coconut milk
• 250ml water
• 2 slices ginger, lightly crushed
• 2 shallots, thinly sliced
• 1 clove garlic, thinly sliced
• dash of black pepper
• salt to taste
• 3 pandan leaves, knotted

Method

1. Wash, rinse and drain the rice. Combine all the ingredients evenly in the rice cooker, if using. Cook as usual.
2. Alternatively : Place the rice ingredients over a preheated steamer and steam over medium high heat for 15 mins till rice is cooked through and liquid absorbed.
3. Rest rest for 15 mins. Remove pandan leaves and fluff up the rice. Serve with sambal ikan bills,  turmeric ikan kembong, fried peanuts and omelette.

Simple side dishes...Turmeric Ikan Kembong. Clean the fish thoroughly and season with some turmeric powder and salt, then pan-fry till crisp and golden brown on each sides.

Homemde Fried Peanuts and Anchovies...just rinse the dried peanuts and anchovies and drain well. Place on kitchen paper to dry them up. Deep fry individually till crispy and lightly brown. Toss them together evenly with some salt. Cool and store in air-tight container.

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

Pig Trotters Bee Hoon (猪脚米粉)

Hmmm actually I dislike pig trotters! I did not even eaten any vinegar pig trotters (猪脚醋) during my two confinements! hahaha then why am I still like to cook this 猪脚米粉?? This is because I like the taste of the noodle vermicelli (bee hoon) soaking up all the flavourful braising liquid of the canned pig trotters. So sinful and delicious how to resist right? ^0^

 Not a fan of canned pig trotters, try replacing with canned braised pork ribs or spiced pork cubes, equally delicious!!

Recipe ref : AnnieliciousFood
(with slight modifications)
Ingredient

• 200gm rice vermicelli
• 1 Nariscuss canned pig trotters
• 120gm cabbage
• 80gm choy sum
• 80gm fresh shittake mushroom, sliced
• 2 stalk spring onion, sliced
• 40gm carrot, jullienned
• 3 cloves garlic, minced
• 5 shallot, sliced
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• dash of pepper
• dash of sesame oil
• 100ml water
• 1 red chilli, deseeded & jullienned
• fried shallots, for garnishing

Method

1. Soak rice vermicelli in water for 30 mins until soften. Meanwhile wash and cut all the veggies accordingly.
2. Drain away water from the vermicelli.
3. Heat wok with 1 tbsp oil. Add shallots and garlic and sauté till fragrant.
4. Add in cabbage, carrots and mushroom and give a quick toss.
5. Add in pig trotters and mix well.
6. Add in choy sum and bee hoon and toss evenly.
7. Add in seasoning and in some water enough to moisture the mixture. Tossing frequently till the bee hoon is soft and all the liquid are almost absorbed. Add in spring onion and sesame oil and give a quick toss. Turn off heat and dish up.
8. Garnish with red chilli and fried shallots. Serve.

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

Spiral Curry Puff (Karipap Pusing)

Ooh curry puffs again! This time round I've attempted the spiral version one which is more crisp and flaky than the traditional epok epok. Not so nice spiral patterns for my first attempt, but taste is definitely not compromised :) The kids loved it so much that they ditched their fried noodle for lunch and hubby took 3 at a go after they were freshly fried! I would want to attempt sardine filling one for the next round (but not anytime sooner) using spiral puff too though is more work, hopefully I can improve on the spiral pattern :D

Recipe ref : My Kitchen
Ingredient (16 qty)

Water Dough

• 180gm plain flour
• 125ml water
• 1/4 tsp salt

Oil Dough

• 75gm plain 
• 20gm butter
• 20gm shortening

Potato Filling recipe, click here

Method

1. Combine and knead water dough and oil dough separately into a dough. Cover and rest for at least 30mins.
2. Separate each dough into 2 equal portions. Wrap the oil dough into the water dough. Roll out each dough into a round flat disc. Cut into halves. You will get 4 half-moon pieces of dough. Cover the rest of the dough while working on a piece of the dough.
3. Roll out the dough into a large thin rectangle. Roll up, on the long side, like a swiss roll.
4. With seam side up, flatten the swiss roll into a thin rectangle again. On the shorter side, roll up again like a swiss roll. Firmly press in the seam sides. Cut the roll into 4 equal round discs. 
5. Repeat with the remaining 3 half-moon pieces of dough. You will end up with 16 round discs for wrapping up the filling.
6. On a lightly floured surface, roll out each round disc into a thin flat circle (do not roll out too thin if not it will tear). Fill in about 2 heap tbsp of potato filling, fold up and seal the edge firmly. Pleat the seams.
7. Heat oil in a deep pan, when oil is hot enough, drop in curry puffs 4 at a time, depending the size of your pot, and deep fry until nicely golden brown on all sides. Remove and drain well on kitchen paper. Cool down slightly before serving.

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

Potato Curry Puffs (Epok Epok Kentang)

This is my 2nd time on attempting curry puffs, as usual the pleating still not up to standard but taste definitely pass hahaha....Though my kids are able to appreciate slightly spicy food, but for this batch  I did not add any chilli into the potato filling. So that they can enjoy at ease without gulping down gallons of water. Oh my boy requested next batch no need to add hardboiled egg, just fill in lots of potato filling hahaha...

2 kinds of Epok Epok...baked version and the traditional deep fried version. The baked one which uses short crust pastry is very buttery and flaky. This was a recipe which I kept during my home economic subject in the secondary school days which was decades ago! It tasted rich and good but after feedback from my food tasters...the deep fried version is still the much preferred ones ^0^ 

Curry potato filling....the filling is good, not spicy but yet enough spice flavour impart from the good curry powder and I've added some sugar to balance the whole mixture.

Recipe ref : My Kitchen
Ingredient

Filling (enough for 24 puffs)

• 600gm potato, peeled and diced
• 1 large onion, diced
• 2 tbsp meat curry powder (Babas)
• 3 tsp sugar
• 1.5 tsp salt or to taste
• some curry leaves
• 1 cup water

Method

1. Heat 2 tbsp oil in wok, add in onions and curry leaves and stir fry till onion is translucent and fragrant.
2. Add in potato and fry for 2 mins. Add in curry powder and sugar and mix evenly for 1 min.
3. Add in water and bring to boil. Cover wok with lid and simmer on low heat till potato is soften and liquid is reduced. Add in salt to taste.
4. Cool completely before use. 

Deep fried version

Recipe ref : My Kitchen
Pastry (deep-fried)
12 puffs

• 125gm plain flour
• 25gm rice flour
• 25gm tapioca flour
• 25gm butter
• 25gm vegetable oil
• 65ml icy cold water + pinch of salt

Method

1. Sift flour into a large mixing bowl.
2. Melt butter with oil in a saucepan. 
3. Pour the hot over the flour and mix thoroughly using a wooden spatula.
4. Add in cold water and knead to form a soft dough. Cover and rest for at least 15 mins.
5. Divide dough into 12 equal portions. Roll out each portion into a 8-10 cm circle, wrap in a heap tbsp of potato filling and 1/4 hardboiled (if using). Pinch edges to seal and pleat. 
6. Deep fry in medium hot oil until golden brown. Drain well on kitchen paper. 

Oven baked version

Pastry (oven-baked)

10 puffs

• 200gm cake flour
• 100gm butter, cubed and chilled
• 1/2 tsp salt
• 5 tbsp cold water

Method

1. Sift flour and salt into a mixing bowl. Add in butter and rub into the flour till bread crumbs like.
2. Add in water and lightly knead till a soft dough is formed.
3. Divide into 10 equal portions. On a floured surface, roll out dough into a round disc. Fill in a heap tbsp of potato filling and 1/4 hardboiled egg. Fold the pastry into a half circle and pinch to seal the edge. Prick the surface with a fork. Glaze with beaten egg.
4. Bake in preheated oven at 200 deg cel for 25 mins or until golden brown.

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

Singapore Breakfast : Economic Fried Mee Hoon

How much will this plate of fried mee hoon cost in our local food court? Estimated S$15 spent for on all the ingredients and more enough to serve 8 pax....economical enough to prepare this at home :) But the time spent on preparation, cooking and cleaning, if not serving a large group of people,   is better just to 'tabao' a packet outside hahaha...

The side dishes....simple stir-fried cabbage & fried eggs....

fish cake & luncheon meat

and of course not to be missed....fried chicken wings!

Fried Chicken Wings
Recipe ref : Kitchen Tigress

• 8 chicken wings, wash and drain
• 1.5 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 clove garlic, minced
• 2 shallots, minced
• 2 tbsp ginger juice
• 1 tbsp hua tiao jiu
• 1/2 tsp salt
• 1/4 tsp white pepper
• tapioca flour for coating

Method

1. Place chicken wings in a large Ziploc bag. Add in all the seasoning and seal the bag. Toss everything to mix evenly. Store in fridge overnight, turning the bag every few hours to ensure all the wings are well marinated.
2. Remove the chicken from the fridge to come to room temperature.
3. Heat some oil over medium high heat. Drain the marinade and oat chicken evenly with tapioca flour, patting gently to remove the excess. Deep fry over medium heat till golden brown on all sides. Drain on kitchen paper.

Stir-fried Noodle

Stir-fried Mee Hoon

Economic Fried Mee Hoon 

Recipe ref : NasiLemakLover

Ingredient

• 200gm dried bee hoon, soak in tap water to soften
• 100gm bean sprouts, washed and drained
• 1/2 onion, thinly sliced
• 2 cloves garlic, finely chopped
• 1 cup water
• 1 tbsp light soy sauce
• 2 tbsp kicap manis
• 1 tsp sugar
• salt to taste

Method

1. Heat wok with 2 tbsp oil, sauté garlic and onion till fragrant.
2. Add in soaked mee hoon and toss evenly over medium high heat.
3. Add in seasoning and water and mix evenly. Cover wok with lid and cook for another 1-2 mins.
4. Add in bean sprouts and mix well. Add in some hot water if mee hoon is dry. Dish out and serve. 

For stir-fried noodle : I used 400gm fresh yellow noodle (Hokkien mee) with similar seasoning but only added 1/4-1/2 cup water enough to moisten the noodle.

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