Bak Chor Mee – With Chicken Drumsticks, Prawns And Poached Eggs!

I had a craving for Bak Chor Mee recently so I decided to work on this recipe during the Christmas holidays. 😀 It’s by no means perfect but I like that there’s no frying (no pork lard, of course) and you can make a very sweet broth just by boiling the various toppings for the noodles – just don’t add too much water. Eating out is not an option as there are SO MANY people everywhere. I really cannot wait for school to reopen and people to return to their offices so I can visit Waterway Point when it’s less crowded. 😀

I bought all the ingredients from Fairprice Finest despite the crazy, long queues at the cashier counters:

1. Fortune Teochew Mee Pok Noodles *recommended!
2. Dodo Fish Balls w/Chili
3. Bobo Fish Cake
4. Minced Pork
5. Prawns
6. Chili Padi
7. Veggies

*I also bought chicken drumsticks for the first round – to make the broth super sweet. 😀

Interestingly, Dodo and Bobo sell the same thing – mainly fish balls and fish cake. I picked the Dodo fish balls first, and as the Dodo promoter was stocking up their racks just then, she told me there are 15 pieces within. After placing that item in my shopping basket, I took two steps to the right and picked up Bobo’s fish cake – I thought I’d show some support for the other brand as well since I have no particular preference for either. The Dodo promoter frowned at that, told me to pick Dodo’s fish cake and when I refused to, she said something along the lines of “well, if you don’t mind fish cake that’s a bit tougher“. (@_@) To me, both sell the same thing, at exactly the same price. So I saw no reason to pick one over the other. And just showed ‘support’ for both companies. 😀

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The picture above, with the peeled prawns, was version 1. Version 2 below has the prawn head and shell on and overall it looks much nicer, don’t you think? I also have poached eggs in the bowl of soup. I seriously love cooking at home when it allows me to include all the ingredients I love. And if folks don’t eat certain things (e.g. spring onion) then I simply exclude them. And I really do love Fortune’s mee pok because the cooking time is incredibly short! It’s like when you visit hawker stalls – the uncle grabs a handful of noodles, drops them into boiling water, stirs them around for a bit, and voila! Done! When I cook the famous KiKi noodles, for instance, gosh, it’s at least 6 minutes before they are suitably soft.

Had bak chor mee two days in a row. My craving has been satisfied! 😀 Not sure what I’ll be inspired to cook next but hopefully it won’t be something crazy like char kway teow. I don’t like cleaning up after cooking so the simpler the dish, hopefully without the use of any oil, the better I like it.

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I do only cook a meal a day though. XD

Lunch was at Starker Concept. Their Club Sandwich ($15.80) is surprisingly GOOD! It comes with a side of shoestring fries too. Unfortunately the kitchen staff forgot to serve the truffle mayo together with this dish. I asked one of the wait staff and she didn’t even know there was supposed to be a sauce for the fries so I had to pick up a copy of the menu from the cashier counter to verify it with her. Thankfully she went back to the kitchen and returned with the delicious truffle mayo. No apologies though. She said they left it out because some people prefer not to have the sauce. What? 

Anyway, it’s a free lunch as the $20 discount is still valid! No complaints. 😉

*They serve complimentary water at Starker too 😉

I believe the promo’s valid all the way till end-December. So if you’d like to claim a free meal, you know where to head to. Haha!