How to cook Bak Chor Mee 肉脞面 Minced Meat Noodles -Inspired by Blk 85 Bedok Nth

How to cook Bak Chor Mee 肉脞面 Minced Meat Noodles -Inspired by Blk 85 Bedok Nth

Before going on, we would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok. We also used a non-stick mini pot from Greenpan in the video . If you like to buy them, you can go to any of the major department stores in Singapore such as Isetan, Robinsons, BHG, OG, Metro or Tangs.

Bak chor mee or minced pork noodles is a popular lunch or dinner choice in Singapore. Although this bowl of noodles seems rather simple, it has wowed the palates of the World Street Food Congress judges in 2017. 14 dishes from Singapore were voted as part of the top 50 dishes from around the world and Bak Chor Mee is one of them. Woohooz! You can get both soup and dry version in Singapore. The dry version is simply noodles tossed with some sambal chilli as well as vinegar and other contiments. In this video, Roland cooked the soup version inspired by our favourite Bak Chor Mee stall in Singapore located at Blk 85 Fengshan Market (Bedok North).

Refer to the ingredient list below and watch our step-by-step video for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:

Instagram www.instagram/spicenpans

Chat with us!

Thanks for watching! See you soon.

on behalf of Spice N’ Pans

Serves 10

For soup stock – boil & simmer for 2 hours
3 pieces of pork bones – blanched
300g of ikan bilis (dried anchovies) (toast at 180C for 30mins)
5L of water
3 pieces of dried sole fish (air-fried or toasted)
12g of rock sugar
2 teaspoons of salt

For wontons
about 30 pieces of wonton skin
250g of minced streaky pork
2 tablespoons of low sodium light soy sauce
1 tablespoon of sesame oil
1/2 tablespoon of dried sole fish powder
A few dashes of grounded white pepper

For the minced meat (to be added to the soup)
500g of minced streaky pork
A few dashes of grounded white pepper
2 tablespoons of low sodium light soy sauce
1/3 cup of water

For crispy lard & lard oil
1kg of lard
1 teaspoon of salt

For crispy garlic oil
Some lard oil
3 bulbs of garlic – minced

Other ingredients to complete the dish
Chinese egg noodles (1 handful of noodles for 1 person)
Chinese pork balls
Spring onion
Chinese parsley
Chilli padi

Leave a Reply

Your email address will not be published. Required fields are marked *