Tuesday, September 23, 2014

肉脞面 Bak Chor Mee (Soup Version)

Have you patronise the popular Bak Chor Mee stalls located Bedok Fengshan Food Center? You will be spoilt with choices as there are 3 stalls near to each other selling this noodle soup...yes only soup version is available, not the Teochew style Bak Chor Mee! It's been a long time since I visited the stalls after I shifted out of Bedok area :) Fret not, I shall try to replicate one in my little kitchen ^0^ This noodle soup looks rather simple with just lots of minced pork and pork meatballs. The main important component actually lies on the soup base! Let's find out what are the ingredients needed in this simple and yet wholesome tasty soupy Bak Chor Mee :D

Ingredients for the stock base soybeans, dried anchovies, chicken bones, pork bones and dried sole fish

A pot of awesomeness after simmering for 6 hours
Simple toppings for the noodle soup, just marinated minced pork and pork meatballs

Cooking the minced pork and pork balls in the stock base. No additional seasonings added, only dash of shallot oil and pepper

Cooking the fresh Mee Kia (wonton) noodles

Combine everything into a serving bowl and ready to dig in! Try it today and see whether you like this soupy Bak Chor Mee? Though mine may not taste exactly like the 85 famous stalls but I'm glad I've tried this out ^0^

Recipe by Peng's Kitchen
Soup Base
  • 500gm pork bones
  • 2 sets chicken carcass
  • 100gm soy beans, soaked overnight
  • 50gm dried anchovies, rinsed
  • 1 dried sole fish, pan fried till golden brown

  1. Bring a pot of water to boil. Add in pork bones and chicken carcass and boil for a minute. Drain away water and rinse well.
  2. Add all ingredients into a large stock pot, add in 3.5L water. Bring to boil. Lower heat and simmer for 6 hours. Strain the stock and discard the ingredients. For a less greasy stock, you may cool down the stock and chill it overnight. Scoop away the top layer grease before reheating for use.

Soupy Bak Chor Mee (Minced Pork Noodle Soup)
Ingredient (4 servings)
  • 280gm fresh Mee Kia noodles (about 70gm per serving)
  • 24 pcs pork meatballs
  • 200gm minced pork (preferably with at least 30% fats)
  • fried shallots/ shallot oil
  • 1 tbsp light soy sauce
  • 3/4 tsp fish sauce
  • 1 tsp sugar
  • 1/2 tsp pepper
  • 1/2 tbsp sesame oil
  • 1 tbsp tapioca flour
  • 3 tbsp water
  • spring onion, for garnishing
  • sliced red chilli, for garnishing

  1. Marinate minced pork with all the seasoning and mix till a sticky paste is formed. Chill in fridge for at least 30mins.
  2. To cook the noodle (1 serving at a time) : Prepare a large pot of water for cooking the noodle and large bowl of icy cold water for blanching. When the water has come to a rolling boil, place the noodle in a big sieve and lower it into the boiling water and cook for 2 mins. Shake away excess water and quickly dunk into the icy water to remove the excess starch. Briefly cook again in boiling hot water for another half minute. Drain well and place into a serving bowl. Toss evenly with 1/2 tbsp of shallot oil.
  3. Meanwhile place a cup of stock into a saucepan and bring to boil. Add in 6 pork meatballs and  2 spoonful of marinated minced pork. Stir and break up the pork pieces. Drizzle in some shallot oil and dash of pepper. Cook for about 3 mins. Pour the soup into the prepared noodle and stir lightly to mix. Garnish with spring onion, fried shallots and red chilli. Serve immediately.

I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple

Monday, September 22, 2014

Hawthorn Apple Tea 山楂苹果茶

Oh my goodness....the haze is back!!! Hope it won't get worse as the days comes by >.<" Meanwhile let's drink more water to stay well hydrate. Bore with plain water, try this lovely sweet hawthorn apple tea.  We love to serve it chilled, refreshing and bursting with apple fragrant! :D

  • 40gm dried hawthorns
  • 6 small red apples
  • 50gm rock sugar, or to taste
  • 8 cups water

  1. Rinse dried hawthorns a few times. Soak in some water for 15 mins. Drain away water and rinse briefly.
  2. Peel and core apple. Cut into quarters.
  3. Put hawthorns and apple in a pot with 8 cups water. Bring to boil. Cook over medium low heat for about 45 mins. Add rock sugar to taste and simmer till sugar is well dissolved.
  4. Serve warm or chilled.

Saturday, September 20, 2014


This is another new pastry I've learnt if I did not come across this month theme for  Bake Along #68 - Popovers! I never eaten or seen a popover so google is my best friend to find out more hehehe ^.* Popover is actually an American version of Yorkshire pudding which is origin from England. It is made of egg, flour and milk, very simple ingredients required. The batter is then pour into a special popovers pan or just a muffin pan. The result is a light, crisp and hollow roll  which can be served with meat roast or as a dessert. 

Ingredient (6 popovers)
  • 2 large eggs
  • 3/4 cup lukewarm fresh milk
  • 1/4 tsp salt
  • 95gm plain flour
  • 1.5 tbsp olive oil

  1. Preheat oven to 230 deg cel. Grease 6 metal muffin cups.
  2. Break eggs into a mixing bowl and whisk lightly. Add in salt. Gradually beat in warm milk and whisking at the same time.
  3. Add in all the flour and beat till frothy. Stir in olive oil and combine quickly.
  4. Pour batter into the muffin cups, filling about 3/4 full. Bake for 20 mins until puff up.
  5. Reduce temperature to 180 deg cel and bake for another 15-20 mins until they are golden brown.
  6. Remove the popovers from the muffin pans and serve while it still crisp and warm.

Serving the warm Popovers with Strawberry Jam and Homemade Salted Caramel Sauce!

Strawberry Butter
* 90gm butter
* 1/4 cup strawberry preserves
- Beat butter and strawberry preserve till light and creamy. Use immediately.

Homemade Salted Caramel
* 200gm granulated sugar
* 90gm salted butter, thinly sliced
* 120ml double cream
* 1 tsp salt

- Heat sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon. It will comes into a crumbs, just keep stirring.
- Once sugar is completely melted into a thick brown liquid, add in the butter. Mixture will bubble rapidly. Stir the butter into the caramel until it is completely dissolved.
- Drizzle in the double cream and stir to combine. Boil the mixture for 1 min.
- Remove from heat and stir in tsp of salt. Cool down before using.
- Can be stored in air-tight glass container for up to 2 weeks in the refrigerator. Warm up the caramel briefly before using.

Related Posts with Thumbnails