肉脞面 BAK CHOR MEE (MINCED MEAT NOODLES)
Cooking Instructions
- 1
Rehydrate shiitake mushroom by soaking into water until softened. Trim and discard stalks. Using a pair of kitchen scissors, cut the mushrooms as thinly as possible.
- 2
Sieved the water that was used to soak mushroom.
- 3
In a small pan, pour the water that was used to soak the mushrooms.. Add in grounded pork and seasoning from (A)
- 4
Once the grounded pork is about 90% cooked, add in shiitake mushroom to braise together
- 5
Poached egg - I took chilled eggs from refrigerator, place them in pressure cooker.. Fill water until the eggs are covered with water.. Put into pressure Cook under "KEEP WARM" mode for 23mim
- 6
In a separate pot, boil and cook Meatballs.. Scoop up once it's floating (cooked)
- 7
Put in seasoning from (B) in a plate (the above seasoning is only for 1 serving of noodle) add in sauce from braising of mushrooms and grounded pork once they are ready (about 2 tablespoon each serving for the noodle)
- 8
By then u should be left with dried braised grounded pork and mushroom. Since they are used up for noodles
- 9
Use the same water that was used to cook the Meatballs to cook the noodle. Once the noodles are cooked.. Drained it and toss it into prepared (if you prefer saltier or spicy adjust the sauce accordingly)
- 10
Plate, serve and enjoy 😋😋 it doesn't taste like the usual local delight of Singapore bak chor mee that u bought from hawker centre.. But a very home taste which my husband love ❤️
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