CNY seems to have past in a twinkle of the eye and we are fast coming to almost the end of it. So I assume life is back to normal for most of us, well at least to me ! And it’s probably another 360 days before we feel the CNY beat once more. But time flies, it really flies. So probably before we know it, everyone will be hounding the social media with CNY goodies once more !
I am sure everyone would have quite a lot of leftovers ingredients in the fridge from the CNY feast and indulgence. Needless to say, I have quite a fair bit to clear as well. So I decide to make some pork broth and prepare this Bak Chor Mee Soup to utilise whatever I can from the fridge. Although I won’t say it tastes like the famous Bedok 85 Bak Chor Mee soup, after all the store is a long standing heritage with a secret heirloom recipe, if I am able to replicate it so easily, then it probably would have closed down long ago ! Hahaha !! Nevertheless, my Bak Chor Mee isn’t that bad either, with its own flavour and texture and most importantly, it was an attempt good enough to warrant me to keep this recipe for future.
In addition, it also helps to clear off the minced meat and meat balls, that was leftover from the making of ngoh hiang and steamboat during the CNY. So what’s there not to give this dish a shot ? And I really love anything soupy, but only those that are cooked from home ! Those that are sold commercially are just too msg-filled for my liking !
To cook a pot of stock broth requires a good amount of patience. Whilst I took slightly more than 2 hours this time, it would be better to cook it longer if you have the extra time to spare. I am much contented and satisfied with my Bak Chor Mee soup that I had 2 servings of it in a row ! *Blurps*
When life is back to normal, it also means I have to get busy with work, cookies, cooking and more recipes blogging !! So nothing beats ordering my fresh groceries online from PurelyFresh that saves me much time and efforts from heavy loads of physical shopping anytime !
- 120g mee kia
- 12-15 pcs of meatballs
- some pork lard (can be replaced with shallots)
- some cooking oil (for deep frying pork lard/shallots)
- some chillies, sliced
- some spring onion, diced
- 1 tbsp shaoxing wine
- 1 tbsp sweet rice vinegar
- 1 tsp sugar
- ½ tsp chicken powder
- dash of pepper and salt, to taste
- 500g pork bones (blanched in boiling water for 1-2 minutes to remove impurities before use)
- 160g soya beans (soaked overnight)
- 50g dried anchovies (rinsed under running water for 15 secs)
- 10g bonito flakes
- 10 garlic cloves
- 2L water
- 200g fresh minced pork meat
- 1 tbsp light soya sauce
- 2 tsp shaoxing wine
- 1 tsp fish sauce
- 1 tsp sesame oil
- 1 tsp garlic powder
- ½ tsp onion powder
- 3 tsp corn flour
- dash of pepper
- Combine all the ingredients for the soup broth in the water over medium heat until it boils. Reduce the heat to low and allow it to simmer for approximately 2-3 hours. Drain away all the ingredients and reserved the soup stock.
- Add in 1 tsp of deep fried pork lard together with the oil (if using) and add to the soup stock from previous step. Allow it to continue to simmer on low heat.
- In another smaller pot. heat up some water till boiling and blanched the mee kia until soft. Drain and add the mee kia to some cold water thereafter. Drain again and set the noodles aside.
- Add in the shaoxing wine, sweet rice vinegar, sugar, chicken powder and dash of salt and pepper to the soup stock.
- Add in the meatballs and half of the marinated minced meat to the soup stock. Separate the minced meat to small pieces and cook till meatballs and minced meat are cooked (when the meatballs float to the surface and the minced meat are no longer pinkish in colour).
- Scope around one bowl of soup stock to another smaller pot on low heat, add in another 1 heaping tbsp of minced meat to the soup. When the minced meat is cooked, off the flame and add in the noodles from Step 3.
- Dish and serve the bak chor mee with meatballs, chillies, diced spring onion and more deep fried pork lard (if using).