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Mushroom Bak Chor Mee (Mee Kia Tah Recipe)

   

Bak Chor Mee Recipe

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This is a recipe for one of Singapore’s most popular and iconic hawker dishbak chor mee” aka minced meat noodles (肉脞面). While I have featured the recipe for fish ball bak chor mee, this is the other version with stewed mushrooms, minced pork, pork ball, pork liver and sliced pork.

See Also: Fish Ball Bak Chor Mee Recipe

I love both versions equally and it totally depends on my mood that day. For this version, there is slightly more work involved, as there are more variety of ingredients and the braised mushrooms take some time to stew. Since I used “mee pok” aka flat egg noodles the last time, I used “mee kia” aka thin egg noodles this time round.

Bak Chor Mee Recipe
“Mee Kia Tah” – Before eating, remember to mix the noodles well to coat everything with the sauce.

Stewed Mushrooms (for Bak Chor Mee)
Stewed/Braised Mushrooms – Keeps well in the fridge, great for other dishes such as shredded chicken & mushroom noodles, even mee sua soup or a savoury topping for most Asian dishes!

Fish Ball Minced Pork Noodles Recipe
If you are looking for the other recipe for bak chor mee with fishballs, get the recipe here (or click on the photo above).

                                           

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10 Responses to “Mushroom Bak Chor Mee (Mee Kia Tah Recipe)”

  1. Jessie Seah — May 31, 2014 @ 3:52 pm

    Where to buy the mee pok / mee kia?

    Reply

    • wiffy replied: — May 31st, 2014 @ 9:08 pm

      Mee pok – from NTUC or Cold Storage (the Fortune brand). I can’t specially find “mee kia” so I used HK style Cantonese noodles (can also use as wonton noodles). They are at the fridge noodles section.

      Reply

  2. B — May 31, 2014 @ 7:14 pm

    Yummy! One of my favourite hawker delights!

    Reply

  3. tigerfish — June 2, 2014 @ 4:08 am

    Very authentic esp. with the three different kinds(parts) of meat – pork mince, pork slice and port liver. You really make that effort :)

    Reply

  4. Priscilla — June 2, 2014 @ 10:21 am

    A yummy favourite among Singaporeans.

    What’s the reason for corn starch added to the meat seasoning? Also, can we use normal sugar instead of rock sugar for the stewing of mushrooms? Thanks

    Reply

    • wiffy replied: — June 2nd, 2014 @ 11:31 am

      it makes the meat (esp the minced) soft and tender. also binds the seasonings. yes, can substitute with normal sugar.

      Reply

  5. Cheryl — June 2, 2014 @ 4:49 pm

    Your bak chor mee reminds me of my childhood supper at this famous stall at Selegie!

    Reply

  6. xiuhui — June 24, 2014 @ 6:09 pm

    Currently im in taiwan. Couldnt find dark soya sauce in local market. Is there any replacement for the dark soya sauce?

    Reply

    • wiffy replied: — June 25th, 2014 @ 11:52 am

      I believe in Taiwan they call it 老抽? http://en.wikipedia.org/wiki/Soy_sauce Taiwanese love braised foods (滷味) so it is unlikely not to be able to find dark soya sauce there. You can check out the local supermarkets like WellCome. Or look for an international brand where the label come with corresponding English words (e.g. Kikkoman or LKK).

      Reply

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