Friday, 20 March 2015

Bak Chor Mee (Minced meat noodles)

Bak Chor Mee (Minced meat noodles)

- Mee Tai Mak / any other noodles
- 250 g minced meat
- 1 pack meat balls
- 1 pack fish balls
- pork slices
- pig liver / kidney (optional)
- 3 liter pork big bone stock
- seasonings to taste (light soy sauce or salt)
- vinegar
- sambal chilli
- fish sauce

Bone stocks
1 big bone

1) washed clean Blenched big bone in boiling water
2) Pour away the water add in 3 liter water boil at lease 6 hours
3) Take out the bone, add in water to minced meat pour in the soup
4) add in meat balls and fish balls bring to boil
5) add in pork slices boil add seasoning to taste I add light soy sauce
6) Blenched noodles put in bowl
7) dry version add in vinegar and chilli and fish sauce , soup serve separate
8) soup version add soup in the bowl of noodles
9) serve hot..

No comments :

Post a Comment