Bak Chor Mee Dry with Vinegar | Don Signature Crab - Singapore Food Guide

Name: Bak Chor Mee Dry with Vinegar | Don Signature Crab - Singapore Food Guide
Total time: 35 min
Ingredients: 400 g fresh yellow egg noodles (or 300 g dried egg noodles, cooked according to packet); 300 g minced pork (lean-to-fat ratio about 80:20); 150 g pork liver, thinly sliced (optional); 6 fish balls or 100 g fishcake, halved (optional); 100 g shiitake mushrooms, rehydrated and sliced or 100 g fresh mushrooms, sliced; 3 tbsp rendered pork lard or neutral oil (vegetable or peanut oil if preferred); 4 cloves garlic, finely minced; 1 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp oyster sauce; 2 tbsp Chinese black vinegar (Chinkiang or similar) – adjust to taste; 2 tbsp rice vinegar (optional, to brighten); 1 tsp sugar; 1 tbsp sambal chilli or chilli paste, plus extra chilli oil for serving; 1 tsp sesame oil; 2 tbsp fried shallots (for garnish); 2 spring onions (scallions), finely chopped; 1 lime or calamansi, halved (optional, for squeezing); Salt and white pepper to taste; 1 tbsp water or stock (to loosen the minced pork sauce); 1 tsp cornflour mixed with 1 tbsp water (optional, to bind minced pork); Pickled green chillies or achar, to serve (optional)

donsignaturecrab.sg

Singapore-style Bak Chor Mee Dry with Vinegar — springy egg noodles tossed with savoury minced pork, pork liver, chilli oil and a tangy black vinegar dressing,

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Ingredients

400 g fresh yellow egg noodles (or 300 g dried egg noodles, cooked according to packet)
300 g minced pork (lean-to-fat ratio about 80:20)
150 g pork liver, thinly sliced (optional)
6 fish balls or 100 g fishcake, halved (optional)
100 g shiitake mushrooms, rehydrated and sliced or 100 g fresh mushrooms, sliced
3 tbsp rendered pork lard or neutral oil (vegetable or peanut oil if preferred)
4 cloves garlic, finely minced
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tbsp Chinese black vinegar (Chinkiang or similar) – adjust to taste
2 tbsp rice vinegar (optional, to brighten)
1 tsp sugar
1 tbsp sambal chilli or chilli paste, plus extra chilli oil for serving
1 tsp sesame oil
2 tbsp fried shallots (for garnish)
2 spring onions (scallions), finely chopped
1 lime or calamansi, halved (optional, for squeezing)
Salt and white pepper to taste
1 tbsp water or stock (to loosen the minced pork sauce)
1 tsp cornflour mixed with 1 tbsp water (optional, to bind minced pork)
Pickled green chillies or achar, to serve (optional)