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Fishball Mee Pok (Dry)

Servings 4


  • 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


  • Marinate minced pork for at least 15 minutes.
  • In a pot, bring ikan bilis broth to boil. Add dong cai, fishballs, fish dumplings, and sugar into pot.
  • Allow to simmer until fishballs are cooked and floating on surface of broth.
  • Reduce heat to a very gentle simmer, while you prepare the noodles.
  • Mix all the ingredients for sauce in the serving bowl, and give it a quick mix.
  • Bring a large pot of water to boil.
  • 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.
  • 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.
  • Top with fish dumpling, fish balls, fried shallot, chopped spring onions, and lettuces.
  • Serve with a bowl of soup, and some chilli padi in light soy sauce.


I used Lee Wee Brother's Sambal Chilli.