Woohooz! Thick starchy gravy . 4.96 from 67 votes. That cannot be further from the truth! Honestly, it uses so many parts of a pig, from various parts of the meat, to even the liver. Bak Chor Mee, which translates to minced meat noodles, is a noodle dish tossed in vinegar, minced meat, pork slices, pork liver, stewed sliced mushrooms, meat balls and bits of deep-fried lard. This is a recipe for one of Singapore’s most popular and iconic hawker dish – “bak chor mee” aka minced meat noodles (肉脞面). What makes this unique dish is the combination of yellow noodles with it’s thick and spicy gravy. Bak Chor Mee (肉脞面) is a uniquely Singaporean dish that represents our love for pork! Print Pin Add to Collection Go to Collections. Hokkien Prawn Mee, also affectionately known as 福建蝦麵, is another favourite of every local in Singapore. It is done similar to those sold at the stalls, the way would eat at least once a month. Although this bowl of noodles seems rather simple, it has wowed the palates of the World Street Food Congress judges in 2017. Honestly, it uses so many parts of a pig, from various parts of the meat, to even the liver. This Chinese noodle dish is very popular in Singapore which you can find in most hawker centers or foodcourts. At first glance, one might think that Mee Soto is *just* souped noodles. Share this recipe with all your friends who love BCM too! We can say with much certainty that this hawker favourite can now be recreated any time from the comfort of home! In our recipe, we have used both thick and thin bee hoon (rice vermicelli) for a varied slurpyness to the noodly goodness of the noodles. 350 grams good quality hand minced pork (meat marbled with fat is best) All this is great, especially when paired with the vinegar-braised mushrooms. Honestly, it uses so many parts of a pig, from various parts of the meat, to even the liver. While I have featured the recipe for fish ball bak chor mee, this is the other version with stewed mushrooms, minced pork, pork ball, pork liver and sliced pork. #bakchormee #bcm #sg50 #jiaksimi #meatmensg, 200g minced pork (marinated with 1 tbsp light soya sauce, ¼ tsp white pepper, ½ tsp cornstarch and 1 tsp sesame oil), 100g lean pork sliced (marinated with 1 tsp light soya sauce, ⅛ tsp white pepper and ¼ tsp cornstarch), 100g pork liver (marinated with 1 tsp light soya sauce, ⅛ tsp white pepper and ⅓ tsp cornstarch), Soak 50g dried mushrooms in 600ml hot water for 45 mins, Add 1kg pork bones to 2 litres pot of boiling water, Slice mushroom into strips, then add to crock pot, Add 30g of rock sugar, 3 tbsp of light soya sauce, 2 tbsp of dark soya sauce, 3 tbsp oyster sauce, 1 tbsp fish sauce, 3 tbsp black vinegar, 2 tbsp sesame oil, braise for an least an hour, Slice 100g lean pork, 100g pork liver, and marinate both with 1 tsp light soya sauce, 1/8 tsp white pepper, 1/4 tsp cornstarch, Marinate 200g of minced pork with 1 tbsp light soya sauce, 1/4 tsp white pepper, 1/2 tsp cornstarch, 1 tsp sesame oil, Drain the pork broth and add 1/2 tbsp sugar, 1 tsp salt, pork meatballs, Take 50g marinated mince pork, 25g marinated lean pork, 25g marinated pork liver, and add a ladle of pork broth to seperate the minced pork, Add 75g mee pork to boiling water, and 15g bean sprouts, Add 2 tbsp pork lard to bowl, 2 tsp light soya sauce, 1 tsp black vinegar, 1 tsp fish sauce, 1 tsp sambal chili paste, 3 tbsp braised mushroom sauce, Garnish with fried pork lard and spring onions. Bak Chor Mee (肉脞面) is a uniquely Singaporean dish that represents our love for pork! Follow the steps and I do hope you enjoy the simple instruction given.