Unauthorized use and/or duplication of any material without express and written permission from this blog's author and/or owner is strictly prohibited. You may use excerpt or link or any photos provided full credit is given to flofoodventure.wordpress.com with appropriate and specific directions to the original content.
¾ kilo of Mee Tia Mak
Half pot of homemade fish broth
10 fish balls
Few crab sticks (shredded)
2 stalks of spring onions (diced)
Half bowl of bean sprouts
Add fish stock in a pot and boil.
Minced the pork and seasoned with a dash of pepper and half teaspoon of Superior Light Soya Sauce and shaped them into the size of fish balls.
Blanch the Mee Tia Mak in a separate pot of hot water and do the same for the bean sprouts and crabsticks.
Add meat balls and fish balls into the fish broth and bring to a boil.
Add pepper and salt to taste.
Turn off the heat.
Divide the Mee Tia Mak into two or three serving bowls.
Add the fish broth and divide the ingredients accordingly.
Garnish with chopped spring onions and deep fried shallots.
Serve immediately while the broth is hot.
A packet of dry High Quality Mee Pok
1 tablespoon of cooking oil
A bunch of Chinese Spinach (Siow Pai Chye)
A bowl of fresh pig liver (sliced thinly)
A bowl of minced pork (with fats)
10 to 12 pieces of Frozen Meat balls
3 bowls of Home made Pork Stock
3 tablespoons of Tomato Ketchup
1 tablespoon of Superior Light Soy Sauce
Half teaspoon of XO Fish sauce
1 teaspoon of Great Wall Black Vinegar
You will require a small pot and a wok for preparing this dish.
You also need to do this fairly quickly and it does take some skill with the timing.
Boil the home made pork stock in a small pot to immerse the pig liver slices, meatballs and minced meat.
Do not overboil the ingredients.
Just submerge the pig liver and minced meat and swish them in the steaming broth.
Fill up the wok with water and bring to boil. Add the dry mee pok in it for about a minute for al dante. Thereafter take the noodles out and place it in a basin of cool tap water.
This will change the temperature and create a firm and springy texture for your noodle.
In a plate, place the noodles, minced pork, pig liver and meatballs.
Add tomato ketchup sauce, fish sauce, light soy sauce and black vinegar over the ingredients.
You can use chilli sauce to replace the tomato ketchup.
Basically, the above recipe are just simple guidelines to preparing a simple mee pok dry dish.