TEOCHEW MEE aka MEE POK

Of all the food in Singapore, this is what i really miss when I'm away. Just never seem to get enough of this, as most of you who know me well will attest to it. Unfortunately, you can have chicken rice wherever you go, and it will taste decent, but to find a mee pok stall which resembles the mee pok sold in Singapore is like looking for a needle in ten haystacks! I kid you not! Even in Malaysia, our closest neighbour, I have yet to find anything close to resembling the famous 132 Mee Pok in Singapore, so since i'm desperate to eat, i'll just have to make it on my own. 

Two days ago i stopped at a shop selling noodles around Salak South. I've been wanting to stop by for the longest time, and I'm glad I did, because I found the proper mee pok there! Also known as hakka mee in Malaysia, this flat noodle is just like the mee pok in Singapore. Another thing was the chili. It just takes too much work to make from scratch, but in Heng's Original Crispy Prawn Chili, I found an acceptable substitute. In one of my older posts called ESSENTIAL OIL, I described how to make the pork based oil that will bring flavour to this dish, and the rest of the ingredients that i use can be found in most of your neighbourhood supermarkets. the ingredients are as follows......

1 portion of mee pok
About a handful of bean sprouts
Minced pork
Fishballs
Sliced fishcake
Prawns
Fish skin wantons
Heng's original crispy prawn chili
Two tablespoons dark vinegar
Three tablespoons pork oil
Two teaspoons light soy sauce
Two teaspoons fish sauce
One tablespoon chopped spring onions
Some crispy fried pork lard


Bring to boil a pot of water , throw in the fishballs, fishcakes, prawns and fish skin wantons and remove when cooked.

In a bowl, mix the chili, vinegar, pork oil, light soy sauce and fish sauce and put it aside.

Put the mee pok in a metal sieve and put them into the boiling water. make sure to loosen the mee, as you don't want them clumping together, this should take less than a minute. Remove the mee from the boiling water, run some tap water over it to remove the excess starch, put it back into the boiling water for about ten seconds, remove and put it into the bowl with the sauce, mix it thoroughly to get sa much of the sauce on the noodles as possible.

Put the minced pork and bean sprouts into the sieve and cook it in the boiling water, this will only take a few seconds as there's nothing worse than overcooked minced pork and bean sprouts.

Now you can add all the other cooked ingredients on the mee and you have just made yourself a lip smacking good bowl of teochew mee! 

Enjoy!