FISHBALL NOODLE SOUP
TESTED BY AMY VAN
FUSS-FREE, TASTY AND RELATIVELY HEALTHY RECIPE
The Meat Men’s well-produced fast-paced videos of their locally inspired dishes always look incredibly easy to prepare. Thankfully for their fans, these recipes have now been documented in this book. Some of them are rather lengthy, so I chose one that I would consider preparing for myself at home.
The title of the recipe is a little deceiving as the final dish is actually dry fishball noodles (with a side of soup). I bought fresh mee pok (flat egg noodles) from Tekka Market as I prefer the texture. But you could of course get standard yellow noodles from your neighbourhood supermarket. After reading through the steps, I found the recipe simple and promising. All you need is to organise two pots for boiling and blanching, and a couple of large bowls for tossing and assembling.
Although the recipe called for minced pork simmered with sesame oil and light soy sauce in a pot,
I felt that it might be more flavourful if we browned the meat in a pan. However, the essence of the dish is the noodle sauce, composed of black vinegar, fish sauce, light sauce, sambal chilli–and if you must, fried pork lard with oil. It’s the sambal here that’s key to how well the recipe turns out, as it’s one of the few ingredients that can wildly vary in quality depending on where you buy yours (or depending on who makes it)—I used a very good one.
I blanched the noodles and beansprouts, tossed with the sauce, and then topped with the minced meat, fishball and fishcake. For the soup stock, I cheated by using ikan bilis stock cube, but that’s really not an issue, as the soup is secondary in this case.
Would you buy mee pok tah from your favourite hawker stall or prepare this from scratch? If you wanted to impress your family with this foolproof weekend dish, the recipe is easy enough and definitely slurp worthy. Don’t forget to scatter the noodles with a handful of chopped spring onions and fried shallots before serving.
Cooked by SALT