This month’s Silver Travel Cook Club features a recipe for ‘Bak Chor Mee’ (minced meat noodles) by Singaporean chef and TV host, Sarah Huang Benjamin, inspired by sponsor Singapore Tourism Board.
You can book your Singapore stay with Travelbag’s five nights in Raffle Hotel’s package and win a copy of ‘Singapore in 12 Dishes’ by Antony Suvalko and Leanne Kitchen.
‘Singapore in 12 Dishes’ is structured around iconic dishes such as laksa, bak kut teh, roti prata, chilli crab, nasi lemak and fish head curry. There are also sections devoted to Hawker dining, bars, where to eat Peranakan food, guides to ethnic enclaves Kampong Glam and Little India and how to combine coffee and cake with a walk around the art deco neighbourhood, Tiong Bahru.
Five nights at Raffles Singapore
You can book your Singapore stay with Travelbag’s five nights in Raffle Hotel’s package and win a copy of ‘Singapore in 12 Dishes’ by Antony Suvalko and Leanne Kitchen.
‘Singapore in 12 Dishes’ is structured around iconic dishes such as laksa, bak kut teh, roti prata, chilli crab, nasi lemak and fish head curry. There are also sections devoted to Hawker dining, bars, where to eat Peranakan food, guides to ethnic enclaves Kampong Glam and Little India and how to combine coffee and cake with a walk around the art deco neighbourhood, Tiong Bahru.
Five nights at the 5-star Raffles Singapore on a bed and breakfast board basis starts from £2,159 pp (saving up to £770 per couple) including direct return flights from London Heathrow with Singapore Airlines. Selected travel between 6-22 February 2022. Based on two adults sharing.
Recipe: ‘Bak Chor Mee’ (minced meat noodles) by Singaporean chef and TV host, Sarah Huang Benjamin
Ingredients
A handful of shiitake mushrooms
4 shallots
100g minced meat
Noodles – usually mee pok (flat egg noodles) or mee kia (thin egg noodles)
1 teaspoon of vinegar, soya sauce, sambal tumis, oyster sauce, sesame oil, sugar
¼ of tablespoon of brown sugar
Preparation
Peel and slice the shallots.
Soak the dried shiitake mushrooms in water for some time. When done, squeeze the moisture out.
Braise the mushrooms. Pour just a little bit of the water that was used for soaking the mushrooms and add some soya sauce, a little bit of oyster sauce and a bit of sugar. Braise these for half an hour on a low heat.
Put some oil on a saucepan on a low heat. Add the sliced shallots. Once cooked, take them out and put them on a plate.
Add the minced meat to the empty saucepan where the shallots were cooked. Once the meat is totally cooked through, strain it out and put them on a plate.
For the Bak Chor Mee sauce, use the oil used for cooking the shallots and meat and add vinegar, soya sauce, mushroom sauce and sambal tumis. Mix.
Noodles: Bring water to the boil, add a spoon of baking soda and the noodles. Once cooked, put the noodles into a bowl. Pour the sauce over the noodles and mix.
Transfer the noodles into a plate. Put the minced meat and shallots crisps on top of the noodles; and the braised mushrooms and some lettuce on a side. Enjoy!
How to win a copy of ‘Singapore in 12 Dishes’ by Antony Suvalko and Leanne Kitchen
Singapore is home to more dishes than you can eat in a lifetime. From Michelin-starred delicacies to scrumptious creations by home-grown chefs and timeless hawker favourites, this is where you can taste it all.
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