Go Back
Delishar

Fishball Mee Pok (Dry)

Print Recipe Pin Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 packets of DoDo fresh fishballs 24pcs
  • 1 piece DoDo fried fish cake sliced
  • 4 pieces DoDo fish dumplings
  • 4 cups 1000ml ikan bilis broth
  • 1 tbsp dong cai Tianjin Preserved Vegetable
  • 1 tsp sugar
Marinated Pork (divide into 4 servings)
  • 200 g minced pork
  • 1 tbsp soy sauce
  • White pepper to taste
  • 1 tsp corn flour
  • 1 tsp sesame oil
Noodles per serving
  • 70 g Mee Pok
  • 8-10 g beansprouts
  • 4-5 slices of fried fish cake
  • 50 g marinated minced pork
Sauce per serving
  • 2 tsp black vinegar
  • 2 tsp fish sauce
  • 1-2 tsp sambal chilli to taste/optional
  • 1 tbsp ketchup
  • 1 tsp shallot or lard oil
  • 2 tbsp prepared ikan bilis stock
To serve
  • Fried shallot
  • Chopped spring onions
  • Hand torn lettuces
  • Sliced chilli padi in light soy sauce

Method
 

  1. Marinate minced pork for at least 15 minutes.
  2. In a pot, bring ikan bilis broth to boil. Add dong cai, fishballs, fish dumplings, and sugar into pot.
  3. Allow to simmer until fishballs are cooked and floating on surface of broth.
  4. Reduce heat to a very gentle simmer, while you prepare the noodles.
  5. Mix all the ingredients for sauce in the serving bowl, and give it a quick mix.
  6. Bring a large pot of water to boil.
  7. Using a noodle ladle blanch mee pok and beansprouts for 45 seconds. Rinse with cool tap water stop the cooking process, drain, and transfer to serving bowl with prepared sauce.
  8. Blanch fish cake and minced pork in the noodle ladle, using a pair of chopstick to break up minced pork by swirling it in the ladle. Drain, and transfer to serving bowl.
  9. Top with fish dumpling, fish balls, fried shallot, chopped spring onions, and lettuces.
  10. Serve with a bowl of soup, and some chilli padi in light soy sauce.

Notes

I used Lee Wee Brother's Sambal Chilli.