My version of Bak Chor Mee Soup (肉脞面汤)(6 to 7 pax for small Appetit!)
Note, friends with Gout condition, do not eat this as the soup contains extracts of soya beans which might aggravated your condition. Please beware.
Ingredients
(for stock soup) 1. Soya beans - 100g (soak in water for at least 4hrs) 2. Ikan bilis - 50g 3. Chicken backbone - 4pcs (4 pcs cost $1) 4. Pork bones - 6-7pcs ($2) 5. Dried Sole fish (扁鱼)- 1pcs 6. water - 5 litres
(For noodles) 1. Hongkong style fine noodles (Mee kia) - 1pkt 2. Minced meat - 250g 3. Pork balls - 1 pkt 4. Spring onion - 1 stalk (chopped for garnishing) 5. Pacific clams (鲍贝) - 1 can 6. Red chilli - 1 pc (cut into small slice for garnish) 7. Dried sole fish (扁鱼) - 1 pcs ( washed n soak for 5min) 8. Wanton skin - 1 small pkt.
Preparation (The Stock) 1. Blanch both chicken n pork bone in boiling water for 2 mins and drain it.
2. Place the soaked sole fish into a toaster and toast till fragrance.
3. Boil a pot of water (about 5litres) using high heat and add in the soaked soya bean, Ikan bilis, chicken and pork bones and dried sole fish into it. Upon boiling, reduce to low heat and allow it to boil for 3 hours. Add some salt for taste.
(The rest of the ingredients) 1. Season the mince meat with cooking wine, light soya sauce, pepper, cornflour and sesame oil.
2. Using partial of the mince meat to wrap some dumpling with the skins. About 2pcs per person.
3. Break the other piece of sole fish into smaller bite size.
4. Add some water (about 3 tbsp) into the leftover of minced meat so that it will not clutter together when boil in water.
The Dish 1. Blanched the noodles in boiling water for 45 secs, do stir it constantly when blanch. Remove and soak in chill water to wash off the starch and back to the boiling water for 10secs and place it into a serving bowl.
2. Using a small pot. Roughly gauge the amount of soup require and bring it to boil. Add meat balls, minced meat, pacific clams and dumpling to it and bring to boil. Do remember to stir the minced meat when added into the soup so that it will not clutter into lumps.
3. Once the soup boils, off the heat and pour it over the blanched noodles and garnish with spring onions, red chilli and toasted sole fish.
4. Serve the noodles while it hot. Do not soak the noodles too long as the noodles will turn soggy and wont taste as nice. You may also add some fried shallots as well.
The soup taste naturally sweet but maybe I did not add enough meat that's why there is a lack a sweetness of meat. But personally I quite like the taste of soya bean and Ikan bilis. For those whom like the meat sweetness, you may want to add more pork bones or meat.
Happy cooking and Bon Appetit!
