Bak Chor Mee(Minced Pork noodles) - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Bak Chor Mee(Minced Pork noodles) (/showthread.php?tid=104885) |
Bak Chor Mee(Minced Pork noodles) - Gina_Choong - 07-24-2010 In Singapore, its served either in soup or dry (toss with chilli and oil) This is Chin Kiang Black vinegar Recipe yields for 6 persons Ingredients: 300g minced pork 1 kg of noodles 300g bean sprouts(remove roots) 300g Bok Choy or any green leafy vegetables 30 pcs of fresh fish balls 2 litres of Rich fish stock(boiled with fish bones) Fried Shallots, red chilli for garnishing Seasonings for pork 50g spring onions(chopped) 1 tsp young ginger(chopped finely) 4 tbsp Black Vinegar(Chin Kiang Vinegar) 2 tbsp Chinese cooking Wine 1 tbsp Sesame oil Method: 1. Season minced pork with seasonings for 20 mins. 2. Boil fish stock in a large pot. 3. Add raw fish balls into boiling pot to cook. 4. Lower heat to low. Add salt to taste. 5. Quickly cook minced pork in fish stock. 6. Remove and set aside. 7. Blanch beansprouts and green vegetables separately. How to serve: 1. Blanch noodles and serve on a bowl. 2. Garnish noodles with bean sprouts, green vegetables. 3. Add minced pork. 4. Scoop boiling hot soup and fish ball and pour over the noodles. 5. Top off with sliced red chilli, fried shallots. Home made Chilli for a dry version: Ingredients: 100g dried red chilli(soften in water) 50g dry roasted dried shrimps 50g chilli padi 50g red chilli 50ml Sesame oil 6 cloves of garlic 1 small onion 1 tsp sugar 1 tsp salt Method: 1. Blend the above till smooth, fine. 2. Pan fry it over low heat for 20 mins. 3. Use as required. Uneaten chilli can be kept in the fridge for 2 weeks, in the freezer(can be kept for longer periods) Re: Bak Chor Mee(Minced Pork noodles) - labradors - 07-24-2010 My, does that sound good! |