Fish Ball Mee Pok (Mee Pok Tah Recipe)
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Whenever I queue at fish ball noodles and bak chor mee (minced meat noodles) stalls, I love to watch the hawker in action and that is where I learnt the steps of cooking this Singapore dish. Some hawkers do an extra step of ladling hot stock over the bowl of marinated pork for a short few minutes before actually cooking the minced meat in the pot. I later discovered through my own kitchen experiments that this little extra step keeps the minced meat very tender and not clumpy after cooking – don’t skip it!
Fish Ball Mee Pok Recipe
If you do not take chilli, substitute the sambal tumis with ketchup. For a halal version, omit the lard, use minced chicken instead of pork, and replace lard oil with shallot oil.
- 1 litre home-made ikan bilis stock (you may also use hot water)
- 12 fish balls
- 4 fish dumplings
(A) Marinated Pork (per serving; you need four servings)
- 40 grams minced pork
- 1/4 tsp light soy sauce
- 2 dashes white pepper powder
- 1/2 tsp corn flour (starch)
- 1/2 tsp sesame oil
(B) Sauce (per serving; you need four servings)
- 1/2 tsp Chinese fish sauce
- 1 tsp black vinegar
- 2 tbsp hot stock (see step A3 below)
- 1 tbsp sambal tumis if you do not take chilli, substitute with ketchup
- 1 tsp crispy lard pieces optional
- 1 tsp lard oil may substitute with shallot oil
(D) Noodles (per serving; you need four servings)
- one bundle (about 70 grams) of “mee pok” (or “mee kia“)
- a small handful (about 10 grams) of beansprouts
- 8 thinly sliced fish cake
(E) Serving suggestions
- sliced chilli padi in light soy sauce
- chopped spring onions
- a few leaves lettuce torn to smaller pieces by hand
- Add (A) in a small bowl and allow to marinade for at least 10 minutes in the fridge.
- In a soup pot, bring soup stock to a simmer. Add fish balls and fish dumplings. Cook until the fish balls float to the surface which takes a few minutes. Keep the soup bubbling at a low heat.
- In a serving bowl, add (B). Stir with a spoon to mix it well.
- Add one ladle of hot stock over the bowl of marinaded pork. Set aside.
- Meanwhile, bring another pot of water to boil. Cook mee pok through a slotted ladle until just cooked, about 30-45 seconds. Rinse the noodles in tap water for a few seconds, drain and add to serving bowl.
- Blanch fish cake slices and bean sprouts in a slotted ladle for 30 seconds. Drain and transfer to serving bowl.
- Return the bowl of marinated pork in hot stock back to the soup pot. Cook the pork for a few seconds using a slotted ladle and separate the pork to smaller pieces with wooden chopsticks. Drain the pork and top the serving bowl.
- Garnish with lettuce and spring onions. Ladle a small bowl of soup to go with the mee pok. Serve with a saucer of sliced chilli padi in soy sauce.
- Mix the noodles thoroughly with the sauce before eating.