Wholemeal Mee Pok Tah - Dried Fish Ball Noodles
- 3 thin slices of pork slices
- 2 tsp minced pork
- 2 raw prawns, shelled and deveined (I didn’t include this)
- ¼ tsp light soya sauce
- ½ tsp Chinese cooking wine
- Salt to taste
- 80ml water
- 2 fishcake slices
- 3 uncooked fishballs, boil this in water , remove when afloat and set aside and retain boiled water for soup.
- 2 fish dumpling, boil in water with fishball, remove and set aside
- 1 tbsp Chinese black vinegar
- 1 tbsp light soya sauce
- 2 tsp tomato sauce
- 2 tsp rempah udang chili sauce (or more depending on your preference)
- 70g wholemeal Mee Pok (flat noodles, see recipe below)
- 1 tsp pork lard fritters
- Reserved fishball boiled water
- ½ tsp Tang Chai (preserved Tianjin winter cabbage)
- Salt to taste
- Cook the pork and prawns with the soya sauce, cooking wine, salt and water in a wok. Add the fish cake, cooked fish balls, fish dumplings and set aside.
- Mix the condiments in a bowl and set aside.
- Put a bundle of Mee Pok in a pot of vigorously boiling water and cook for 6 seconds, remove with a wire strainer, dip into tepid water for another 5 seconds, return to boiling water for another 5 seconds and drain.
- Do not over cook.
- Place (3) immediately into (2) and toss noodle with chopsticks to mix well with condiments. Add 2 tbsp of pork-prawn liquid from (1). Top with meat, fish ball, fish cake, fish dumpling, pork lard fritters and garnish with lettuce.
- Serve the noodles immediately with the soup (simmer fishball boiled water with Tangchai and salt) and cut red chillies in light soya sauce.