Recipe: Mee Pok

Found very commonly in Singapore, this Teochew dish is known by many and loved by even more. Known for its characteristics – flat and yellow noodles, this dish is often eaten either dry tossed in sauce, or with a bowl of soup. Recipe: Mee Pok has got a lot to make you feel!

Although this classic Teochew dish is usually prepared using lard oil and served with lard cube pieces, you can find and use many healthier alternatives when cooking this meal. It’s incredibly versatile, so don’t feel turned off by the grease.

Also, not everyone has the time to visit the local hawker stall for a bowl of fragrant mee pok. Despite what it may seem, this dish is pretty easy to make. So, here’s a quick and easy recipe for you to try at home when your mee pok cravings start acting up!

Ingredients:

• • 1l homemade Ikan bilis stock
  • 12 fish balls
  • 4 fish dumplings

• Marinated Pork (per serving)

  • 40g minced pork
  • ¼ tsp light soy sauce
  • 2 dashes white pepper powder
  • ½ tsp cornflour (starch)
  • ½ tsp sesame oil

• Sauce (per serving)

  • ½ tsp Chinese fish sauce
  • 1 tsp black vinegar
  • 2 tbsp hot stock
  • 1 tbsp sambal tumis
  • 1 tsp crispy lard pieces
  • 1 tsp lard oil

• Noodles (per serving)

  • 1 bundle of Mee Pok
  • A small handful of bean sprouts
  • 8 thinly sliced fish cake

Cooking Method:

Marinated Pork

1. First, place the pork and all marinade ingredients in a bowl to marinate the pork for 10 minutes in the fridge.

Mee Pok

1. Place homemade ikan bilis stock in a bowl, and bring it to simmer. Add fish balls and fish dumplings, and cook until fish balls float to the surface. Keep bubbling over low heat.
2. Then, put all sauce ingredients in a serving bowl and mix well. Set aside for later.
3. Next, pour one ladle of hot stock over the bowl of marinated pork. Set aside for later.
4. Meanwhile, cook the mee pok in another pot of boiling water. Cook for 30-45 seconds until the noodles are cooked enough. Rinse the noodles in tap water, drain, and place into a serving bowl atop of the sauce.
5. After that, blanch the fish cake slices and bean sprouts in a slotted ladle for 30 seconds, drain, and transfer into the serving bowl.
6. Then, put the bowl of marinated pork into the soup pot. Cook it for a few seconds before draining the pork, and adding it on top of the serving bowl.
7. Lastly, serve hot, with a small bowl of leftover soup on the side. Enjoy!

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