mee pok

Flat egg noodles (mee pok) are tossed in savory, tangy, and umami sauce and topped with fish balls, fish cakes, and minced pork is a popular Singapore hawker food that you can easily make at home with this step-by-step recipe and a video for your reference.

Fish Ball Mee Pok Noodle (Mee Pok Tah)

bundles egg noodles (mee pok)

fish balls

fish cake

chicken broth

gr anchovies

tsp sugar (or

salt (or

pork

soy sauce

tsp white pepper

tsp sesame oil

cornstarch

shallot oil or garlic oil

tsp fish sauce

tsp black vinegar

tsp chili paste

anchovy stock your prepared

bean sprouts

Lettuce leaves

Bring the chicken broth to a boil. Add ikan bilis and seasonings. Lower the heat and let it simmer gently for 30 minutes. Season to your taste

Add fish balls and fish cakes into the soup them up. The ones I bought are already precooked

Prepare the stock:

Marinate the minced pork with the seasonings in a bowl for 15 minutes. Cover and keep in the refrigerator

Marinate the pork:

Bring a pot of water to a boil. Add the beansprouts and blanch for 10 seconds or so and then refresh with cold water. Set aside

Blanch the veggie:

Prepare the tossing sauce by mixing everything together in an individual serving bowl

Bring a large pot of water to a boil. Loosen the egg noodles with your hand if they come in tight bundles. Place the noodles in the noodle blanching basket and cook for about 45 seconds and use chopsticks on the other hand to stir the noodles while cooking. Remove from boiling water and rinse in cold water to stop the cooking process. Shake off any excess water and put it in a serving bowl. Toss the noodles with the sauce

Cook the noodles:

Portion the minced pork for 1 portion in an empty bowl. Ladle the hot broth over the meat. Use the back of the ladle to gently break up the meat. Let them sit for about 5 minutes. This will not fully cook the meat

Bring the broth back to a boil. Transfer the minced pork back to the noodle blanching basket and submerge this into the hot broth and use a chopstick to gently break up the meat. Only cook until the meat is no longer pink and cooked through. Do not overcook them. Top the meat on top of the noodles

Cook the meat:

Portion the fish balls, minced pork, beansprouts, and garnish with 1-2 pieces of lettuce, garnish with chopped green onion. Serve the soup on the side if you want and serve immediately

Serving:

https://content.jwplatform.com/videos/6mLGyYn0.mp4

Just imagine chewy and bouncy noodles are tossed with savory, tangy, spicy seasonings, pork lard, and topped with braised mushrooms, soft minced pork, sliced pork, meatballs, pig's liver, and crispy lard. I simplified the recipe but they are still very tasty.

Easy Singapore Bak Chor Mee (Minced Pork Noodle)

bundles egg noodles ((mee pok or mee kia))

shitake mushrooms

liquid mushrooms + water

Tbsp dark soy sauce

tsp sugar

chicken stock

100 gr dried anchovies ((ikan bilis))

tsp white pepper powder

200 gr pork loin (thinly sliced)

tsp ground pepper

gr liver

lard oil

tsp black vinegar (more if you

tsp chili paste (or use ketchup)

Tbsp liquid mushroom

Tbsp soup your prepared

pork balls

wontons

lard garlic

lettuce leaves

green onion (finely chopped)

Rinse the dried mushroom with water. Place mushrooms in a large pot and then pour about 4 cups of hot water and let them soak for 30 minutes. Get the all soaked and plumped mushroom out and cut into slices. Save the liquid and top up with water to make up 500 ml. Add the rest of the seasoning and bring to a boil. Lower the heat, cover and let it gently simmer and braise for the next 1 hour

Braised mushroom:

Marinade the minced pork, pork slices, and liver with the seasonings in separate bowls. Cover and keep in the refrigerator

Marinade the pork slices, ground pork, and liver:

Bring the chicken broth to a boil. Add ikan&nbsp;bilis and seasonings. Lower the heat and let it simmer gently for 30 minutes. Season to your taste

Easy broth:

Prepare the tossing sauce in each individual serving bowl

Bring a large pot of water to a boil. Loosen the egg noodles with your hand if they come in tight bundles. Place the noodles in the noodle blanching basket and cook for about 45 seconds and use chopsticks on the other hand to stir the noodles while cooking. Remove from boiling water and rinse in cold water to stop the cooking process. Shake off any excess water and put in serving bowl. Toss the noodles with the sauce

Bring the easy broth to a boil and then put the pork balls in the broth and let them cook for about 1 minute since they are already precooked most of the time. Lower the heat and keep the broth warm while preparing other things

Portion the minced pork and sliced pork for 1 portion in an empty bowl. Ladle the hot broth over the meat. Use the back of the ladle to gently break up the meat. Let them sit for about 5 minutes. This will not fully cook the meat

Bring the broth back to a boil. Transfer the minced and sliced pork back to the noodle blanching basket and submerge this into the hot broth and use a chopstick to gently break up the meat. Only cook until the meat is no longer pink and cooked through. Do not overcook them. Top the meat on top of the noodles

Cook the meat and liver:

Portion some braised mushrooms and its liquid, 2 pork balls or any toppings you use and garnish with 1-2 pieces of lettuce, garnish with chopped green onion, and crispy lard. I used crispy garlic bits in the video. Serve the soup on the side if you want. Serve immediately

Finish up with toppings and garnishes:

https://content.jwplatform.com/videos/KCs3mSvJ.mp4

Just imagine chewy and bouncy egg noodles (mee pok or mee kia) are tossed with savory, tangy, spicy seasonings, pork lard, and topped with braised mushrooms, soft minced pork, sliced pork, meatballs, pig’s liver, and crispy lard. I simplified the recipe but they are still very tasty.

Make this easy and chewy delicious wonton noodles or also known as Chinese egg noodles or mee pok or mee kia from scratch. All with natural ingredients.

Homemade Wonton Noodles (Mee Pok / Mee Kia) - from scratch

gr bread flour (plus more for dusting)

125 gr tapioca starch

eggs (beaten)

tsp salt

water

Mix the two flours, salt, and eggs (omit for vegan version) in a mixing bowl. Stir to mix with a spatula and gradually add in water a bit by a bit, then eventually use your hands to mix. The dough will be VERY DRY (unbelievably dry that you might think I&#039;m crazy!). The dough will barely come together. You still have a mass, but there will still some loose crumbs. You are on a right track. If you get a smooth dough, you won&#039;t get chewy noodles

Cover the dough with plastic wrap and let it rest for 30 minutes if you plan to roll and cut with a machine. You CANNOT skip this part. If you plan to roll and cut the noodles by hands, rest it for 1 hour. It will be easier on your arms later

After 30 minutes, uncover the wrap and you will notice that the dough is noticeably softer and easier to knead together to form a DRY mass. You just need to knead it a couple times to form a ragged dough. Yes, the dough will still be at a dry side. We want it this way, but no more loose crumbs, just dry and still ragged looking and not smooth

Prepare dough:

Flour your work surface and divide the dough into 4 and work with one dough at a timeI flattened the dough with my palms (flat enough to feed through the roller)  and generously dust it with some flour and set the roller to 1 and roll and fold again and gradually up the setting to 2 (I won&#039;t go thinner than that) until you get a nice smooth &quot;sheet&quot; of noodles.

I like spaghetti cutter the best. It&#039;s perfect for this type of noodles. Fettucine may be a bit too thick and too chewy for this type of noodle, but still good. Change to a cutter, I use spaghetti cutter. Generously flour the sheet with flour again and feed the sheet through the cutter and repeat with the rest of the sheets 

Cutting the noodles with a machine:

I have to warn you it&#039;s a bit harder to roll it with rolling pin because of how dry the dough is, but it&#039;s doable, just more elbow grease. Dust your working surface with flour. Flatten the dough slightly and then use a rolling pin to roll into about 1/4-inch thickness. You may have to fold and re-roll the dough several times to get a smooth sheet of noodles. If at any point the dough is getting resistant, rest it for 10-15 minutes and go back and you&#039;ll be surprised by how easier it is to roll it now

Starting from the side near you, roll the sheet of dough up into a long roll and use a sharp knife to cut into thin or thick strips (it&#x27;s up to you). Dust the strips of noodles you cut with flour to prevent them from sticking together. Repeat with the rest of the dough

Cutting the noodles by hands:

If you don&#039;t cook them on the same day, it is best to hang them on a drying rack to let them dry completely. Cooking time may take few minutes longer after you dry them. You can also make them into bundles and freeze each bundles

Cook the noodles in a rolling boil water with a pinch of salt and few drops of cooking oil and boil for about 1- 1.5 minutes. It doesn&#039;t take long to cook fresh noodles. Do not overcook them. Once they are cooked, drain off all the cooking water and proceed with a recipe you are going to use or if you are going to use this for stir-frying, rinse the noodle in cold running water to stop the cooking process or the noodles will continue to cook and get soggy

Cooking the noodles:

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