One of Singapore’s favourite comfort foods gets a premium TMCC treatment.
When you ask any Singaporean about a national dish, you can bet that some of them will mention bak chor mee.
When you ask any Singaporean about a national dish, you can bet that some of them will mention bak chor mee (Pic 1).
This humble dish of dried noodles tossed with chili and pork lard oil, then topped with minced and sliced pork, liver, and pork balls goes a long way in satisfying our local palate.
TMCC serves our very own version that will definitely satisfy any cravings from the most demanding of palates.
The dish begins with cooking the egg noodles, which is typically “u-mian” or “mee kia” in Hokkien dialect (Pic 2). These thin, yellow egg noodles are cooked just right in order to maintain their all-important “qiu-qiu” or al dente texture.
Once cooked, the noodles are drained completely (Pic 3), then tossed with black vinegar, soya sauce, pork lard oil, and chilli (Pic 4), then topped with additional fried pork lard (Pic 5). Mix the noodles thoroughly (Pic 6) to incorporate all the sauce ingredients.
Separately, cook the minced and slice pork, liver and prawns, then pour it over the noodles (Pic 7). Add cooked Chinese mushrooms. Garnish with chopped lettuce and chives (Pic 8) and serve hot with a bowl of soup (Pic 9).
