There is usually no substitute for a hearty bowl of bak chor mee. Found commonly in hawker centres around the country, it is traditionally made with thin noodles (the angel hair of Singapore), black vinegar, chilli, lard and pork. But with the help of Bjorn Shen, Loof has transformed its menu into all sorts of crazy, including this bak chor mee grilled cheese. Looks questionable, but the taste tells us otherwise.
Loof’s Bak Chor Mee Grilled Cheese Sandwich
Bak Chor Mee Filling
makes 3-4 servings
3 cloves of garlic, chopped
2 shallots, chopped
150g minced pork
80g pork meatballs, diced
2 tsp olive oil
10g dried shiitake mushrooms
10g oyster sauce
5g fish sauce
15g ketchup
25g Chinese black vinegar
45g sambal chilli paste
White pepper, to taste
- Heat one teaspoon of olive oil in a medium sized pot.
- Add chopped garlic and shallots into the pot over medium heat. Constantly stir to ensure that it does not burn.
- Add the chopped minced pork and meatballs, and let it simmer.
- Add the remaining ingredients (olive oil, dried shiitake mushrooms, light soy sauce, oyster sauce, fish sauce, ketchup, chinese black vinegar, sambal chilli to taste)
- Leave it on medium heat and fry for 3-4 minutes. Add white pepper to taste.
- This can stay refrigerated for 1-2 weeks.
Sandwich ingredients
Makes 1 serving
100g mozzarella and cheddar cheese mix, shredded
2 slices of sourdough bread
Kewpie mayonnaise
How to assemble the sandwich
- Place a handful of cheese (50g) over a piece of sourdough bread.
- Add the bak chor mee filling (roughly about 80g, or more if you’d like.)
- Add the rest of the cheese over the filling.
- Cover the sandwich with the next slice of sourdough bread.
- Spread a thin coat of mayonnaise on the exterior sides of sourdough.
- Grill both sides in a toaster (or a pan) for approximately 2-3 minutes each side until golden brown. This sandwich is best eaten within the next 10-20 minutes while still hot. Enjoy.
