Скачать с ютуб Fast and easy Bak chor mee recipe | Elizabeth Haigh | Auntie Liz в хорошем качестве

Fast and easy Bak chor mee recipe | Elizabeth Haigh | Auntie Liz

Insta - @the_modernchef Tiktok - @the_modernchef Restaurant - @meimeilondon / www.meimei.uk Recipe: 200g minced pork 2-3 tbsp light soy sauce 2 tsp ground white pepper 300g fresh egg noodles (mee pok or preference) Butterhead lettuce (leaves washed) 500ml chicken stock (fresh or cubed) 2 spring onions (green part sliced) sea salt to season water Pork crackling, pork balls and crispy shallots to dress Mushrooms: 12-15 dried shiitake mushrooms (or flower mushrooms) 2 tbsp light soy sauce 1 tbsp fish sauce 4 tbsp oyster sauce (can use vegetarian version) 2 tsp caster sugar (or fine sugar) For sauce: 5 tbsp black vinegar 4 tbsp light soy sauce 2 tbsp Sambal tumis belachan (I use mei mei's : https://tinyurl.com/ywzj72ar) 2 tbsp shallot oil 1. Day before, marinate the pork with light soy sauce and ground white pepper. Refrigerate. 2. Next, soak the mushrooms in boiling water, then strain to remove the dust particles (you can keep this liquid but pass through a fine cloth), then add the remaining mushroom ingredients, top with more hot water, and set aside overnight. After 12 hours, slice the mushrooms. 3. Mix all the sauce ingredients together in a pan or bowl. 4. Heat up the chicken stock in one saucepan, and in another heat up some salted water and bring to a boil. 5. Using a noodle basket in the salted boiling water, cook the noodles for a minute or two (until preference) and then place them into a bowl with the sauce and lettuce leaves underneath. 6. Using the noodle basket again, cook the minced pork and pork balls in the chicken stock until it changes colour and is cooked through, around a couple of minutes. Add this to the top of the noodles in the bowl. 7. Top the noodles with pork crackling, crispy shallots, and braised mushrooms. Serve with the soup on the side for the "dry" version, or mixed all together for a "wet" version. Enjoy! Let's makan!