Fishball Bee Tai Mak/ Lai Fun

This Singaporean Chinese food is the equivalent of comfort food like Mac and Cheese in the West.


2 one pound bags of frozen Lai Fun

7 cups of boiling water

1 pound of pork belly, minced in food processor or meat grinder

1 packet of Do Do frozen fishballs

1 tablespoon of white ground pepper

2 shakes of garlic powder

2 shakes of onion powder

1 teaspoon of sesame seed oil

1 small bunch of green onions, chopped

1 heap teaspoon of Dong Chye/ Brown Chinese salted vegetables that comes in a clay jar

1 – 2 tablespoons of fried shallots, add more or less if you like

Dipping sauce:

Dark soy sauce and chopped red and/or green chilli padi (small Thai chillies)


In a big pot, bring water to a boil. Add in minced pork belly and seasoning. Boil until pork belly is completely cooked. Add frozen fishballs and bring to a boil, then add frozen lai fun and dong chye. Bring to a boil. Next, add sesame seed oil, chopped green onions and shallots, and turn off heat.

Copyright 2012 From the Kitchen of Eloise


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