Fish ball Bak Chor Mee is a Singapore street food. Bak Chor means ground pork. When you order a bowl of fish ball bak chor mee, you can choose between two different noodles, i.e. Mee Pok or Mee Kia.
Mee Pok is a flat, yellow noodle of Chaozhou origin as shown in the picture above. Mee Kia, is a variation of Mee Pok but more fine and often used for wonton noodles. Both Mee Pok and Mee Kia can be used for this dish. This noodle dish is usually served in two separate bowls, i.e. a bigger bowl for the noodles and a smaller bowl for the broth. This way of serving the noodles separate from the broth is call Mee Pok ta in Singapore. Mee Pok teng means noodles served in broth. Ta means dry and teng means broth.
Mee Pok ta was my dad’s favorite breakfast when I was growing up in the 70s. This dish brings back good memories of my dad taking me out for breakfast to a neighborhood kopi tiam (coffeeshop) on Monday mornings. My dad would share his bowl of noodles with me, letting me eat most of his fish balls. He would also order his favorite Teh-O (Black Tea with sugar) to go with this noodle dish. He would pour me some Teh-O in the saucer for the tea to cool down and I would drink from the saucer after I ate the fish balls.
Ingredients for ground pork and shitake mushroom topping:
2 tablespoon of Oil
1 Shallot, chopped finely
1 pound of Ground Pork
20 Dried Shitake Mushrooms (soak in boiling water for 25 minutes, remove stems and slice thinly)
1 tablespoon of Ground White Pepper
1 tablespoon Lee Kum Kee Mushroom Flavored Dark Soy Sauce
1 tablespoon of Oyster Sauce
1 heaping teaspoon of sugar
Method for cooking the ground pork and shitake mushroom topping:
Heat up oil and add shallots. Before shallots turn golden brown add in ground pork. When ground pork is cooked, add in shitake mushrooms and the seasoning. Mix well. Then add sugar and stir fry well.
Sauces for the bottom of each bowl of noodles:
1 dollop of Ketchup
1 dash of Fish Sauce
1 dash of Chinese Black Vinegar
1/2 teaspoon of Lee Kum Kee XO sauce with dried scallops and dried shrimp
1 teaspoon of Sriracha chilli sauce
1 teaspoon of Sesame Seed Oil
Method for mixing the sauces together:
Add the above condiments to an empty bowl. Mix them well. Set aside for tossing the noodles and serving the noodles in.
Other Ingredients for the bowl of noodles:
1 lump of Mee Pok (per person, cook one at a time and change the water for the next one)
5 cups of Boiling Water
1 small Butter Lettuce (Separate the leaves after washing and shred 1 leaf for each person)
Ingredients for garnishing the noodles:
Chopped green onions
Method for cooking the noodles:
In a saucepan, bring 5 cups of boiling water or enough to cover each lump of noodles to a boil. Use a pair of bamboo chopsticks to loosen up the noodles. Spread the noodles apart with the chopsticks. When noodles are soft but not too soft, hold on to the bundle of noodles with the chopsticks and pour out the excess water or strain the noodles in a colander. Add noodles to the bowl of sauce above and toss the noodles in the sauce.
Add lettuce to the side of the bowl.
Repeat the same process for the next serving.
Ingredients for the broth:
Dodo Brand Frozen Fish balls (Do not thaw)
Very little Brown Pickled Chinese Vegetable (Dong Chye)
1 small bunch of Green Onions, chop finely
White Ground Pepper
Method for making the broth:
Put as many fish balls as you need in a pot. Cover the fish balls with boiling water and bring the water to a boil. Now add fried shallots, green onions, add very little dong chye (because they are very salty) and white ground pepper. Turn off the heat immediately and serve broth in a bowl separate from the noodles.
Add 2 tablespoons of the broth to the noodles and toss the noodles again.
Now add shitake mushroom and ground pork topping. Add fish balls to the noodles or leave fish balls in the bowl of broth.
Garnish the noodles with fried shallots and chopped green onions.
Copyright 2012 From the Kitchen of Eloise