Bak Chor Mee recipe

Trying to replicate the taste of the Singaporean staple was quite an experiment. Haven't managed that yet but here's the closest I got:

1. Sauce for noodles:
a. Shallot oil
b. Sesame oil
c. Light soy sauce
d. Chinese black vinegar
e. Ketchup
f. Soup stock



This is for the non-spicy version. I've yet to figure out the recipe for the chilli sauce. More updates in the future...

2. Soup stock:
a. Pork bones
b. Ikan bilis
c. Dried sole fish <-- this is the key to achieving that tasty soup we all love.



Good luck in your attempts! And let me know once you figure out the recipe for the chilli sauce.