Bak Chor Mee

Bak chor mee is a fairly easy dish to make despite the long list of ingredients. For the unconventional cook like myself, I made a variation to what is usually a braised mushroom side included as part of the dish. I've used both mee pok (egg noodles) and linguine in the making of this dish and find that it is not the noodles that make the dish but the tossing sauce. It is absolutely necessary to have the tossing sauce. It is the sauce that will take you back to any hawker center bak chor mee you've enjoyed right into the comforts of your home. Even though we have easy access to hawker centers in Singapore, I felt it necessary to make bak chor mee during this circuit breaker because I really don't like my noodles being soggy, but fresh. I've always stressed the importance for foodies to have their bak chor mee at the hawker center right as the uncle or aunty is dishing it out into the bowl and not to take it home because by then the noodles would have soaked up all the juju and it will not taste as al dente as it was meant to be enjoyed. This recipe was made with ingredients costing no more than $4 per bowl. It is #WarTimeWorthy and cost competitive to the Jln Tua Kong Bak Chor Mee I frequent (which I think is pretty damn awesome!). 

Ingredients list

for pickled shiitakes

24 dried shiitake mushrooms
½ tbsp red-pepper flakes (put more if you like it more spicy)
½ cup of liquids that the mushrooms have soaked in overnight - for umami
½ cup soy sauce 
½ cup rice vinegar

for bak chor mee
for stock
6 cups store-bought chicken stock or for a true war time worthy experience, I used chicken stock that I previously made from bones off a rotisserie chicken
100 grams of ikan bilis (only if you like it really fishy - I omitted)
1 tsp sugar 
1 tsp salt
for minced meat
200g minced pork
1 tsp soy sauce
1/4 tsp white pepper powder
1 tsp sesame oil
1 tsp cornstarch
for pork slices
200g thinly sliced pork loin
1 tsp soy sauce
1/4 tsp white pepper
1 tsp cornstarch

for pork balls 
store bought (only $2.50 for a large packet and I didn't use all of them)

for prawn
200g fresh prawn

for tossing sauce* - absolute must
1 tsp lard oil
1 tsp soy sauce
1 tsp fish sauce
1 tsp black vinegar
1 tsp chili paste - or ketchup for non-spicy version
2 tbsp liquid from pickled shiitakes
2 tbsp soup stock
*ingredients for each individual bowl

for the noodles
mee pok (egg noodles) or linguine
Garnish with lettuce leaves (but not necessary)

Instructions
Prepare the pickled shiitakes at least 6 hours before or the night before.

1. Rehydrate the shiitake mushrooms with hot water off the boil overnight. The next morning, thinly slice the mushrooms and prepare the pickling liquid. Save the mushroom stock to be added to the tossing sauce. Add the mushrooms to the liquid and store in a clean container in the fridge for at least 6 hours. The pickled shiitakes can be used for other dishes and can be enjoyed with hot steamy rice as well! The pickled mushrooms will keep in the fridge for up to 6 months.

2. Marinate the minced pork and pork slices with the seasonings in separate bowls. Cover and keep in the refrigerator to let the juices soak into the meat. Clean and devein shrimp.

3. Bring the chicken broth to a boil in a large pot. Add ikan bilis (if you are using), sugar and salt. After it boils, lower the heat and let it simmer gently for 30 minutes. Add salt and sugar to your liking. Add store bought pork balls to the stock.

4. Portion the minced pork, sliced pork and prawn for 1 portion in an empty bowl. Ladle the hot broth over the meat to pre-cook the meat. Let it sit for about 2-3 minutes. 

5. At the same time, bring another pot of water to boil. Place the noodles in the noodle blanching basket and cook for about 45 seconds and use chopsticks on the other hand to stir the noodles while cooking. If you do not have a noodle blanching basket, just drop the noodles into the boiling water and use tongs to remove into a bowl after 45 seconds. Wash in cold water to stop cooking. If you are using linguine (fresh or dried) cook the pasta as instructed on the box.

6. Prepare the tossing sauce in the serving bowl and add the cooked egg noodles or linguine. Toss lightly.

7. Return to the minced and sliced pork sitting in the hot broth. Add the pork to the noodle blanching basket (or a ladle) and submerge this into the hot broth and use a chopstick to gently break up the meat. Only cook until the meat is no longer pink and cooked through.Try not to overcook. Top noodles with the meat.

8. Finish by adding the pork balls and pickled shiitakes and garnish with lettuce or chopped spring onion. Serve soup on the side. Enjoy!

Pairs perfectly with La Moussière Sancerre Blanc.