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Mushroom Bak Chor Mee (Mee Kia Tah Recipe)

   

Pork Liver, Sliced Pork, Minced Pork
Individual serving of pork liver, minced pork and sliced pork for each bowl of bak chor mee (Step B of the recipe)

Bak Chor Mee Recipe

The quantities stated for the stewed mushrooms is doubled the serving required for four to six persons, as it takes some time to stew them and the excess keeps well in the fridge (up to a week). Feel free to reduce the amount used according to your preference.

Serves: 4

Prep Time: 20 mins

Cook Time: 40 mins

Ingredients

(A) Stewed (Braised) Mushrooms

  • 50 grams Chinese dried shiitake mushrooms
  • 750 ml water (including mushroom soaking liquid, filtered through a fine sieve)
  • 1 tbsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 tsp rock sugar

(B1) Marinated Pork

  • 150 grams minced pork
  • 1 tsp light soy sauce
  • 3 dashes white pepper powder
  • 1 tsp corn flour (starch)
  • 1 tsp sesame oil

(B2) Marinated Pork Liver

  • 8 thinly sliced pork liver
  • 1/4 tsp light soy sauce
  • 2 dashes white pepper powder
  • 1/2 tsp corn flour (starch)

(B3) Marinated Pork Slices

  • 8 slices thinly sliced lean pork
  • 1/4 tsp light soy sauce
  • 2 dashes white pepper powder
  • 1/2 tsp corn flour (starch)

(C) Soup Base

(D) Sauce (per one pax serving)

  • 1/2 tsp Chinese fish sauce
  • 1 tsp black vinegar
  • 1 tbsp mushroom stewing sauce (see step A2 below)
  • 1 tbsp hot stock (see step C1 below)
  • 1 tbsp sambal tumis if you do not take chilli, substitute with ketchup
  • 1 tsp crispy lard pieces optional
  • 1 tsp lard oil may substitute with shallot oil

(E) Noodles (per one pax serving)

  • one bundle (about 70 grams) of fresh "mee pok" or "mee kia"
  • a small handful (about 10 grams) of beansprouts

(F) Serving suggestions

  • saucer of sliced chilli padi in light soy sauce
  • small slices of dried seaweed
  • chopped spring onions
  • a few leaves lettuce torn to smaller pieces by hand

Directions

(A) Stewed Mushrooms

  1. Soak mushrooms in a bowl of hot water for 30 minutes until softened, trim and discard stalks and squeeze out excess water from each mushroom cap. Using a pair of kitchen scissors, cut the mushrooms as thinly as possible.
  2. Add sliced mushrooms with the rest of the ingredients at (A) in a small pot. Simmer for 30 minutes until the mushrooms are tender. Transfer the stewed mushrooms together with the stewing sauce in a small bowl and set aside. Optional: Keep the stewed mushrooms warm and tender by keeping in a mini slow cooker on low until serving time.

(B) Pork Marinate

  1. Marinate (B1), (B2) and (B3) in individual small bowls for at least 10 minutes. Divide to four equal portions (i.e 40 grams of marinated minced pork, 2 slices pork liver and 2 pork slices per person).

(C) Soup base

  1. In a pot, add soup stock (or water). Bring to a boil, then simmer pork balls until cooked, a few minutes. Keep the soup bubbling at a low heat.

Cooking and assembling the bak chor mee

  1. In each serving bowl, add (D). Stir with a spoon to mix it well.
  2. Add one ladle of prepared hot soup base over each individual serving bowl of marinated pork and pork liver. Set aside.
  3. Meanwhile, bring another pot of water to boil. Cook noodles and bean sprouts through a slotted ladle until just cooked, about 30-45 seconds. Rinse the noodles in tap water for a few seconds. Add drained noodles and beansprouts to serving bowl.
  4. Return the bowl of marinated pork and pork liver in hot stock back to the soup pot. Cook for a few seconds using a slotted ladle and separate the minced pork to smaller pieces with wooden chopsticks. Drain and top the serving bowl with minced pork, pork liver and pork slices.
  5. Garnish with stewed mushrooms, lettuce and spring onions. Add a small piece of seaweed to a small bowl and ladle hot stock over. Serve with a saucer of sliced chilli padi in soy sauce.
  6. Mix the noodles thoroughly with the sauce before eating.

Noob Cook Tip

For best results, use quick cooking dried mushrooms (enquire at the shop) as some dried mushrooms may be of the harder variety and require long hours of stewing.

                                           

Leave a Comment





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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