BAK CHOR MEE
Bak Chor Mee (Hokkien for Minced Meat Noodles , 肉挫面 in Chinese) is a Teochew dish .
In Singapore, the noodles are topped with generous amount of minced meat, slices of mushroom, pork slices , pork liver (tur kwa) , meat balls , beansprouts , bits of deep fried lard and lettuce, some hawkers will also place a few small pieces of fried crispy sole fish as garnishing and you may find a stall that has one or two slices of abalone, but be prepared to pay more for it.
Usually, Bak Chor Mee is served with Mee Pok (flat yellow wheat noodles that looks like fettucini) and the noodles are factory made. The desired outcome is to get springy noodles that have a firm bite and are not soggy.
Hawkers would first loosen or toss the noodles to remove excess flour and to separate noodles which have stuck together. The cooking process of the noodles usually consists of blanching in hot and cold water multiple times, to increase the "springiness" of the noodle. The noodles are then drained substantially and placed in either sauce or soup.
Another thing that makes this favourite Singapore hawker food is the vinegar ,small amount of vinegar is added to give it an aroma and is one of the factors that determines the quality of Bak Chor Mee along with the chilli sauce ,a good bowl of this Singaporean dish has the chilli sauce and vinegar blend together very well, making the noodles very tasty. For the mushroom minced pork noodles the gravy is an important factor ,if the hawker is skilful enough, the gravy would have a strong aroma of the mushroom .
This noodle dish is served dry and it would be advisable to eat it immediately once it is served, so as to avoid getting the noodles too soggy.
The difference between Bak Chor Mee and Fishball Noodles is that the focus ingredient is different and Bak Chor Mee is almost always served dry but Fishball Noodles can be served both dry and with soup.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
In Singapore, the noodles are topped with generous amount of minced meat, slices of mushroom, pork slices , pork liver (tur kwa) , meat balls , beansprouts , bits of deep fried lard and lettuce, some hawkers will also place a few small pieces of fried crispy sole fish as garnishing and you may find a stall that has one or two slices of abalone, but be prepared to pay more for it.
Usually, Bak Chor Mee is served with Mee Pok (flat yellow wheat noodles that looks like fettucini) and the noodles are factory made. The desired outcome is to get springy noodles that have a firm bite and are not soggy.
Hawkers would first loosen or toss the noodles to remove excess flour and to separate noodles which have stuck together. The cooking process of the noodles usually consists of blanching in hot and cold water multiple times, to increase the "springiness" of the noodle. The noodles are then drained substantially and placed in either sauce or soup.
Another thing that makes this favourite Singapore hawker food is the vinegar ,small amount of vinegar is added to give it an aroma and is one of the factors that determines the quality of Bak Chor Mee along with the chilli sauce ,a good bowl of this Singaporean dish has the chilli sauce and vinegar blend together very well, making the noodles very tasty. For the mushroom minced pork noodles the gravy is an important factor ,if the hawker is skilful enough, the gravy would have a strong aroma of the mushroom .
This noodle dish is served dry and it would be advisable to eat it immediately once it is served, so as to avoid getting the noodles too soggy.
The difference between Bak Chor Mee and Fishball Noodles is that the focus ingredient is different and Bak Chor Mee is almost always served dry but Fishball Noodles can be served both dry and with soup.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs