Singapore Dry Noodle (Mee Pok). Rinse with cool tap water stop the cooking process, drain, and transfer to serving bowl with prepared sauce. 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. Related Recipes: Mushroom Bak Chor Mee Recipe; Bak Chor Mee (Soup) Recipe; Fish Ball Noodle Soup Recipe; With the minced meat, this is also one of the popular variants of bak chor mee (minced meat noodles/肉脞面), with the other one usually served with mee kia, braised mushrooms, pork slices & pork liver.
According to all people, cooking is indeed things which is quite soft. Besides they are indeed happy cooking and have ability cooking that is quite, they are also smart in processing each dish so that it becomes dish delectable. But there are those who cannot be able to cook, so they must search and see recipes that are cushy to follow.
Bak chor mee (肉脞面) literally means "minced meat and noodles" in the Teochew dialect.
This was originally a soupy dish consisting of minced pork in broth served with mee pok (flat egg noodles) or mee kia (thin egg noodles).
The "dry" version consisting of noodles tossed in vinegar, pork lard, and chill with just a bit of wetness and soup served on the side is now more popular.
You can cook Singapore Dry Noodle (Mee Pok) use 10 ingredients and 4 the steps. Here guides how you cook it.
The main ingredient Singapore Dry Noodle (Mee Pok) as follows:
- You need 1 packages of singapore ramen instant noodle (mee pok) or any flat ramen.
- Provide of garnish.
- You need 1 tbsp of scallions.
- Prepare of sauce.
- Provide 1 tsp of each dark sauce and light sauce.
- Provide 1 tsp of sesame oil.
- Provide 1 tsp of each chili sauce and sweet thai chili sauce.
- You need 1 dash of pepper.
- You need of LG FRIED ANCHOVIES (IKAN BILIS).
- You need 1 tbsp of deep fried anchovies.
Mee pok is a noodle dish with Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew origin and is commonly served in a number of countries such as Chaoshan (China), Singapore, Malaysia and Thailand. Mee pok is commonly served tossed in a sauce (often referred to as "dry", or tah in Hokkien (Pe̍h-ōe-jī: ta)), though sometimes. You can buy Mee Pok at food stalls in Singapore, such as the Hosay Mee Pok.
How to Make Singapore Dry Noodle (Mee Pok)
- For the lg fried dried anchovies please view the attachments below https://cookpad.com/us/recipes/403438-fried-dried-anchovies-ikanbilis.
- Cook noodle as package drain and set aside.
- Mix sauce then stir in cooked noodle.
- Top garnish.
This is one of the best I've had. Although oily, its noodles are cooked perfectly springy, its handmade fishballs bouncy and just salty enough, with a nice spicy vinegary. Bak Chor Mee (肉脞面) is a uniquely Singaporean dish that represents our love for pork! Honestly, it uses so many parts of a pig, from various parts of the meat, to even the liver. Singapore Dry Noodle (Mee Pok) MY VERSION.