seen from China
seen from United States
seen from United States
seen from Netherlands
seen from United States
seen from United States
seen from Maldives
seen from Canada
seen from Canada
seen from Bulgaria
seen from Canada
seen from South Korea
seen from China
seen from Canada
seen from Malaysia
seen from Singapore
seen from Bulgaria
seen from Georgia
seen from Russia
seen from Finland
Breakfast is the ever popular Bak Chor Mee or Minced Pork Noodles (肉脞面) from Chong Pang. Mum knows my preferred noodle type is mee kia (thin yellow noodles). The noodles are tossed in savoury brown sauce with chilli and came with plenty of toppings. The ingredients are a glossy braised pig’s skin, crispy sole fish, fish ball, pork ball, fishcake slices, dumpling, minced pork and crispy fried pork lards to name a few.
Mum said that she sometime avoided buying from this stall as the queue is just too long. That is because their Bak Chor Mee (肉脞面) or Minced Meat Noodles is so popular, as it comes with plenty of ingredients or toppings. Let’s us see what is included in this bowl of dry-style thin noodles or mee kia. At a glance, I can see pork & chive dumpling, fish dumpling, fish balls, pork balls (hidden underneath), braised pig’s skin, fishcake slices, crispy sole fish (扁魚干/大地鱼/比目鱼), crispy pork lards and minced pork. The pig’s skin is just one piece but mum topped up extra for more to be added.
Breakfast from the forever long queue Bak Chor Mee or Minced Pork Noodles (肉脞面) stall in Chong Pang. Mine is dry style mee kia (thin yellow noodles) tossed in savoury brown sauce with chilli and came with a lot of other ingredients. At a glance, braised pig’s trotters, pig’s skin, fish ball, pork ball, fishcake, dumpling and crispy dried sole fish plus of course minced pork. As if there are not enough toppings, I added pieces of char siu to the bowl. :D
Yes, Bak Chor Mee (肉脞面) or in plain English is simply Minced Meat Noodles from Chong Pang. But it is just not that simple, you see this stall attracted daily long queue. Why? Because their version has a lot more ingredients added from pork & chive dumpling, fish dumpling, fish balls, pork balls, braised pig’s skin & trotter to fishcake slices, crispy sole fish (扁魚干/大地鱼/比目鱼), crispy pork lards and minced pork. The version I had is the dry style thin yellow noodles in savoury brown sauce.
From the forever long queue Bak Chor Mee (肉脞面) stall in Chong Pang. Mum requested the seller to add extra portion of braised pig trotters to the bowl of Minced Meat Noodles, dry style. That little piece of crispy dried flounder or sole fish on the left gave this dish the unami flavour.
