Bak Chor Mee

Well as all of you know, I'm not really a pork lover because of my previous Australia experience. But now over here in USA, I'm trying out pork a little... I'm sure mummy will be really proud of me! Haha... And today, I made our own bak chor mee! Jason kept saying its yummy so I must share the recipe... Hehe...



Serves about 4 pax

Bak Chor Ingredients
-Fresh Shallots, Sliced Thinly
-1 Tbsp of Cooking Oil
-1 pound Minced Pork
-Dark soy sauce, to taste
-10 - 15 caps Shiitake mushrooms, cut julienne
-Chinese black rice vinegar, to taste
-1 - 2 tablespoons water

Bak Chor Directions
-Heat the oil over medium heat in a large frying pan. Fry the shallots until they are light brown
-Remove shallots from the pan, leaving oil in the pan.
-Add minced meat, fry for 3-4 mins, add dark soy sauce, stirring and breaking up the meat until it is browned and fragrant.
-Add the shitake mushrooms, lightly fry for 1-2 minutes.
-Add the vinegar.
-If the mixture looks dry, add a small amount of water.
-When cooked, transfer to a bowl

Sauce for Noodles
-1 teaspoon red vinegar
-1 teaspoon oyster sauce
-1 teaspoon dark soy sauce
-1 teaspoon light soy sauce
-1 teaspoon shallots oil
-Sambal, depending on how spicy you like it to be
-1 tablespoon of hot water

Directions for sauce
-Mix all together

Noodles
-Mee Pok or You Mee
-Water (Boiling/Tepid)
-Salt

Directions for noodles
Place noodles in boiling water keep stiring to prevent them from sticking together
Rinse in Tepid water
Place noodles back into boiling water again
Serve

Serving
10.When serving noodles, mix together with sauce, garnish with shallots and top noodles with portions of meat and mushroom. Garnish with some chinese lettuce too for that extra fibre!