Bak chor dry mee sua (Serves 2)
Ingredients:
50g dried shiitake mushrooms
20g rock sugar
200g minced pork
2 bunches of mee sua
Chilli paste
Light soya sauce
Dark soya sauce
Black vinegar
Oyster sauce
White pepper
Corn flour
Sesame oil
Pork broth
Spring onion (optional)
Ikan bilis (optional)
Instructions:
1) Wash the dried shiitake mushrooms to get rid of any dirt, then soak them in some water for an hour or so.
2) Pour the mushroom water into a slow cooker, and slice the mushrooms into thin strips.
3) Add the rock sugar, 3 tbsp light soya sauce, 2 tbsp dark soya sauce, 3 tbsp oyster sauce, 3 tbsp black vinegar, 2 tbsp sesame oil into the slow cooker together with the sliced mushrooms. Set it to high for at least an hour.
4) Marinate the minced pork with 1 tbsp light soya sauce, 0.5 tsp corn flour, 1 tsp sesame oil, and some white pepper.
5) Boil the pork broth, then cook the minced pork in it. Try to break it up as much as possible so it doesn't clump together. The minced pork should be cooked in a minute or so.
6) Add 2 tsp light soya sauce, 1 tsp black vinegar, 1 tsp chilli paste, 3 tbsp of the mushroom liquid to a bowl.
7) Cook the mee sua, drain, and place it in the bowl. Mix well with the sauces.
8) Add the sliced mushrooms and some minced pork, then garnish with spring onions and ikan bilis.
9) Serve the pork broth with any remaining minced pork, and add some spring onion.
