Fishball mee pok dry. Singapore’s local favourite. OMG! I could eat this everyday. It’s the sauce. How do them hawker stalls make it so irresistable? And the smell of the hot fishball soup. My oh my! Usually, I will order mine as Fishball Mee Pok Dry with soup by the side. Kiasu, I know. Mee pok has no relation with the word pork for your info. Mee pok is just the name of the style of the noodles, just like bihun and kway teow. So feel free to change to your favourite noodles. We make the wonton first, ok?
60mins | Serves 4
Wonton Filling:
- 1 cup of small prawns, peeled, diced
- 2 spring onions, diced
- 1 tsp sugar
- 1 tbs hoisin sauce (if dont have, soya sauce)
- 2 tsp corn starch
Step 1: Mix all well, set aside for 15 mins. Meanwhile, you can boil the soup.
- 1 pkt wonton wrapper (I prefer the yellow square ones)
- half cup water (for the glue)
- oil for frying
Step 2: Fold your wontons. Choose any method from here. Heat up the oil. The oil should be about 1 inch deep.
Step 3: Make sure the oil is very hot. Place the wontons in. Turn sides until light brown.
Step 4: Pick it up and drain them aside.
FISHBALL SOUP
- 1 cube Knorr Ikan Bilis
- 1L water
Step 5: Bring to boil.
- 10 fishballs (up to you, as many as you wish)
- 1 piece fish cake, sliced
- 1 tsp sugar (I call it magic ingredient)
Step 6: Leave to simmer low heat, until the fishballs all floating.
SAUCE for each bowl (serving of a 70g noodles)
- 1 tsp shallot oil (if not, olive oil with crushed bawang goreng)
- 2 tsp black vinegar
- 2 tsp fish sauce
- 1 tbs ketchup sauce
- 2 tsp sambal (up to you, how spicy you want it to be)
- 2 tbs of the fishball soup
Step 7: Mix well. Standby for the noodles.
NOODLE
- 70g mee pok (or any noodles you want)
- a bunch of taugeh
- a few cabbage leaves
- bawang goreng (fried shallots) as garnish
- chopped spring onions as garnish
Step 8: Boil a pot of water. Blanch the above in. For less than a min. Maybe even 30 secs.
Step 9: Place it immd on the bowl that you have set.
Step 10: Place the cabbage leaves on the side of the bowl. Top up the fish cake, fishball and the garnishes. Serve hot. Maybe with the delicious fishball soup on the side as well. Yummy.
Ingredients List:
For the Wonton:
- 1 cup of small prawns, peeled, diced
- 2 spring onions, diced
- 1 tsp sugar
- 1 tbs hoisin sauce (if dont have, soya sauce)
- 2 tsp corn starch
- 1 pkt wonton wrapper (I prefer the yellow square ones)
- half cup water (for the glue)
- oil for frying
For the Fishball Noodle Dry:
- 1 cube Knorr Ikan Bilis
- 1L water
- 10 fishballs (up to you, as many as you wish)
- 1 piece fish cake, sliced
- 1 tsp sugar
- 1 tsp shallot oil (if not, olive oil with crushed bawang goreng)
- 2 tsp black vinegar
- 2 tsp fish sauce
- 1 tbs ketchup sauce
- 2 tsp sambal (up to you, how spicy you want it to be)
- 70g mee pok (or any noodles you want)
- a bunch of taugeh
- a few cabbage leaves
- bawang goreng (fried shallots) as garnish
- chopped spring onions as garnish
#WaniCanCook 