Fishball Mee Pok (Dry)
Delishar recipe - Malaysian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 200 g minced pork
- 1 tbsp soy sauce
- White pepper to taste
- 1 tsp corn flour
- 1 tsp sesame oil
- 70 g Mee Pok
- 8-10 g beansprouts
- 4-5 slices of fried fish cake
- 50 g marinated minced pork
- 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
- Fried shallot
- Chopped spring onions
- Hand torn lettuces
- Sliced chilli padi in light soy sauce
Instructions
- 1
Marinate minced pork for at least 15 minutes.
- 2
In a pot, bring ikan bilis broth to boil. Add dong cai, fishballs, fish dumplings, and sugar into pot.
- 3
Allow to simmer until fishballs are cooked and floating on surface of broth.
- 4
Reduce heat to a very gentle simmer, while you prepare the noodles.
- 5
Mix all the ingredients for sauce in the serving bowl, and give it a quick mix.
- 6
Bring a large pot of water to boil.
- 7
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.
- 8
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.
- 9
Top with fish dumpling, fish balls, fried shallot, chopped spring onions, and lettuces.
- 10
Serve with a bowl of soup, and some chilli padi in light soy sauce.