Tuesday, September 11, 2007

Minced pork linguine - Bak Chor Mee with fish balls

Minced meat with linguine - Bak Chor Mee Pok with fish ball and spinach
Ingredients: Minced pork, dried mushrooms julienned, 1 glove minced garlic, 1 shallot sliced thinly, 1tbsp or more dark soy sauce- to taste, 1tsp oyster sauce, brown sugar to taste, salt and pepper to taste, 1tbsp or more black vinegar- adjust accordingly, water, frozen fish balls (option) - boil to cook, spinach-blanched.

Directions: Cook some linguine and set aside. Heat some oil in frying pan, fry the garlic till fragrant, then add pork and lightly fry till the pork is cooked (no more than 5mins so that the pork is not too chewy-tough). Dish out the pork and set aside. Add in the shallots and mushrooms and fry on low-medium heat for 6-8mins, till shallots turn translucent/golden brown. Add in dark soy sauce, oyster sauce, brown sugar and water, allow the mixture to simmer for 10mins or more on low heat till entire mixture(of shallots and mushrooms) becomes soft. Add in the pork to the mixture and continue to simmer with some dashes of black vinegar.

Before serving, add in pasta and mix well with minced meat mixture (picture above). If you like more black vinegar, more dashes this time, and mix well with pasta.

Top pasta with more minced meat , serve with boiled fish balls and cooked spinach. ENJOY!

I always like black vinegar in my minced meat noodles - bak chor mee. How about you?

Why is that plate of Bak Chor Mee so difficult to reach?

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