Tuesday, September 01, 2015

Bak Chor Mee (dry version) by Angela Seah Thulin

Love the stewed chinese mushroom to go along with this noodles! 

Mushroom - 
6-7 big chinese dried mushrooms or less
600ml water
1 tsp light soy sauce
1 tbsp dark soy sauce
5 pcs of crystal sugar (square)

To marinate pork (minced or lean pork) -
150 grams minced pork
1 tsp corn flour
1 tsp sesame oil
1 tsp light soy sauce
Few dashes of pepper

Steps -
1. Rinse the mushroom then soak with 600ml water & note to keep this amt of water.
2. Squeeze dry the mushroom (keep the water) and slice them thinly.
3. In a small pot, pour in 600ml water and all mushrooms, after it gets boiling, low heat and stew the mushroom till soft est. 30-40mins.
4. In a pot with boiling water, cook your noodles first then blanch (cook for few mins) the minced pork.

Assemble -
In a bowl to serve, I add 1 tsp vinegar, 1 tsp of light soya sauce, 1 tsp of shallot oil n some crispy shallots - add in my ready noodles in n mix well. Then top with minced pork and mushrooms n gravy 2 tbsp from the mushroom is a must too. Add ketchup or chilli. Blanch some bean sprouts to go along if you like.


No comments:

Post a Comment