When travel isn’t possible, you can still experience the best a country has to offer through its cuisine. Skyscanner has collaborated with chefs, restaurants, brands and passionate home cooks from around the world to bring you a series of recipes you can make from your very own kitchen.
Rosalyn Lee, Travelogue Host, Singapore
I created my own Bak Chor Mee (minced pork noodles) because it is safer to stay home than to head out and join the queue at my favourite Michelin-starred BCM stall. Transport yourself with this classic Singaporean dish.
- A handful of bean sprouts
- A handful of dried Shiitake mushrooms
- 1 stalk of spring onion (optional)
- 50g of minced pork
- A few pieces of fish balls / meatballs (pork)
- A teaspoon of sambal chilli
- A teaspoon of Chinkiang vinegar
- Dark soy sauce, to taste
- Sesame oil, to taste
- Soy sauce, to taste
- Egg/rice noodles of your choice
- Soak dried Shiitake mushrooms in hot water for 20 minutes.
- Pour liquid into separate pot to boil.
- Remove stems from mushrooms and slice them. Once sliced, add them to the liquid from Step 2.
- Add a teaspoon of any sugar of your liking to the liquid.
- Add a dash of soy sauce, to your taste.
- Add a dash of dark soy sauce, to your taste
- Braise with lid off for 20 minutes and adjust to your taste preferences.
Spicy noodle sauce
- Mix a teaspoon of sambal, Chinkiang vinegar, a dash of soya sauce and a dash of sesame oil.
- Add this mixture to your noodle bowl
- Blanch noodles in boiling water.
- Add beansprouts into same boiling water with the noodles.
- Once boiled, add noodles and bean sprouts to your bowl.
- Add boiled fishballs to your noodles.
- Blanch minced pork until cooked and add to noodles.
- Top up noodles with your braised mushrooms.
- Garnish with spring onions.