Dry Mee Pok Fishball Noodle -S'pore Style

20.03.2010 - Saturday

After exploring in the net and finally i found my favarite mee pok recipe and I'm so urge to prepare it since i can't find any in KL. The recipe is showing the DIY sauce which Im really lazy to do it . Luckily, I found another blogger who recommend to use the Dried Shrimp Chili Paste (Tean's Gourmet) which can be easily find it at any local hypermarket. So, obviously I choose the option of the ready made sauce .

I was very happy with the taste and i found out that the most important secret recipe for this noodle is the 'black vinegar'. After putting the black vinegar, the noodle taste is totally different and is so tasty. I love it so much.

Here's the simple ingredients:-

Note: Below is only my estimated measurement, subject to change based on individual tastebud.

Fish balls (estimated 4pcs a bowl)

minced pork (about RM3)

green onion (a stalk)

Cintan dry flat noodle (1pc)

Sauce :

Soy sauce x 3 tsp

Fried lard oil or garlic oil x 1tbsp

black vinegar x 1tbsp

dried shrimp chili oil x 2tsp

white pepper (a bit)

Method:

1) Fried some lard oil or garlic oil & put aside. Cut the green onion and put aside.

2) Boil water and out some 'ikan bilis' to cook some soup. Use small fire to brew the taste of the ikan bilis soup.

3) Sieve the ikan bilis out and put in the fish ball and let it boil till the fish ball is floating to surface. That means the fish ball are cooked.

4) Use a sieve, cook the minced pork in the soup using the sieving method. This will not make the minced pork all over the soup. Once the pork is cooked, put aside.

5) In a separate wok/pot, boil some water and ready to cook the noodle.

6) While waiting for the noodle to cook, prepare the sauce in a bowl.

7) Once the noodle is cooked, toss the noodle and mix it in bowl with the sauce.

8) Serve the noodle with the green onion and some minced pork. A separate bowl of fishball soup.

Here's the picture of my mee pok noodle...hmmmm yummy yummy.