Cooking mee pok dry | bak chor and fishball noodles

When I touched down at Changi airport a few weeks ago, I was very hungry and K suggested grabbing a quick bite at the food court.  I immediately went for the queue at the bak chor (minced pork) noodles stall.  This one dish is very local and we simply can't find it here.  London's Chinatown has a few Malaysian restaurants with fried kway teow, chicken rice, laksa, etc but there is no authentic fishball noodles or minced pork noodles.

When my friend Corinne shared this link last week, I was intrigued and I didn't know K was too.  He suggested going to the Asian supermarket on Sunday to get the necessary ingredients.  We found Dodo fishballs from Singapore here - what a win!  Unfortunately the mee pok (yellow, flat noodles) is of a darker shade here and tastes slightly different (maybe a different type of wheat?).  We found fishcakes too.

http://delishar.com/2015/12/fishball-noodles-mee-pok-tah.html

This is a healthier version of the hawker center's version in that pork lard is substituted with shallot oil so ladle this on!

*Slightly different from the recipe

Serves 2

Ingredients

Minced pork, 100g - marinated with half tablespoon of light soy sauce, 1 teaspoon sesame oil and dashes of white pepper (I skipped on the cornflour but I don't think it makes too much of a difference)

1 piece of fried fishcake, sliced

3 fishballs each

2x servings of mee pok noodles, cooked in boiling water

Sugar (0.5 teaspoon)

Method

Marinade minced pork and set aside

Broth: Boil 500ml of water with 2 tablespoons of grounded ikan billis (finally the homemade grounded ikan billis grandma gave me can be put to use)

Add sugar in the broth and add fishballs and fried fishcakes

When noodles about done, put in minced pork and separate as much possible with your ladle

Simmer and prepare the noodles

Take two bowls and prepare the seasoning in each bowl:

2x teaspoons black vinegar

2x teaspoons fish sauce

1-2 teaspoons of sambal chilli (we like Lee Wee Brothers)

1x tablespoon ketchup

1 teaspoon shallot oil (or to taste)

2x tablespoon of prepared ikan billis broth

Noodles: bring a separate pot to the boil and cook the noodles.  When done, sieve them and pour each portion into each bowl and mix well.

Serve: Top noodles with fishballs, fishcake slices and minced pork

Garnish with chopped spring onion, more shallot oil and some chillies 

Prepare in a separate dipping dish of chopped chillies in fish sauce or light soy sauce

Note: the minced pork was a bit dry once it was served so I added a little bit of oil and a little fish sauce to add more to the taste

Enjoy!  Let me know if you try it!

Pretty decent as a first attempt!

Not bad as a first attempt but I will try it again and improve on it.