Bak Chor Mee Soup (Minced Meat Noodle Soup) 肉挫面汤

Step 1

Combine all the ingredients for the soup broth in the water over medium heat until it boils. Reduce the heat to low and allow it to simmer for approximately 2-3 hours. Drain away all the ingredients and reserved the soup stock.Add in 1 tsp of deep fried pork lard together with the oil (if using) and add to the soup stock from previous step. Allow it to continue to simmer on low heat.In another smaller pot. heat up some water till boiling and blanched the mee kia until soft. Drain and add the mee kia to some cold water thereafter. Drain again and set the noodles aside.Add in the shaoxing wine, sweet rice vinegar, sugar, chicken powder and dash of salt and pepper to the soup stock.Add in the meatballs and half of the marinated minced meat to the soup stock. Separate the minced meat to small pieces and cook till meatballs and minced meat are cooked (when the meatballs float to the surface and the minced meat are no longer pinkish in colour).Scope around one bowl of soup stock to another smaller pot on low heat, add in another 1 heaping tbsp of minced meat to the soup. When the minced meat is cooked, off the flame and add in the noodles from Step 3.Dish and serve the bak chor mee with meatballs, chillies, diced spring onion and more deep fried pork lard (if using).

Step 2

Mummy Edlyn February 22, 2016 at 1:57 pm · ReplyWOW! I have to try this one of these days. I’m sure it will be a hit with the kids! Eat What Tonight February 23, 2016 at 3:35 am · ReplyHi Edlyn ! Thanks !! It isn’t exactly like the Bedok 85 Bak Chor Mee but hope it doesn’t disappoint you either ! :)

Step 3

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Step 4

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