(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.