Preparation time: 30 minutes
Serves: 3
Mee pok are thick, flat egg noodles. They are usually served "dry", that is, in a sauce, and garnished with fish balls and vegetables. Fish ball mee pok is a classic South Asian street food dish and a total must-try!
INGREDIENTS
- 200g DoDo fish balls
- 1 chunk of DoDo fish cake
- 200g noodles
Anchovy broth:
- 50g Ikan bilis (dried anchovy)
- 1 liter water
- 3 slices of ginger (2 mm thick)
- 5 garlic cloves
Marinated minced pork:
- 300g minced pork
- 1 Tbsp light soy sauce
- 2 tsp corn starch
- 3 tsp pure sesame oil
- ¼ tsp white pepper
Sauce mix per bowl:
- 2 Tbsp anchovy broth
- 1 Tbsp ketchup
- 2 tsp black vinegar
- 1 tsp fish sauce
- 1 tsp ginger oil
- 1-2 tsp sambal badjak
- ½ tsp sugar (optional)
Toppings:
- 100g bean sprouts
- Fried onions
- Spring onions, finely sliced
- Lettuce, finely sliced
PREPARATION
Mix the minced pork, light soy sauce, corn starch, sesame oil and white pepper in a bowl. Put it aside.
Anchovy broth
Rinse the ikan bilis, and drain it. Cut the fish cake into slices.
Pour 1 liter of water in a pan, then add the ikan bilis, ginger and garlic. Bring the water to a boil, then cook it for 5 minutes. Turn the heat to medium-low, and simmer for about 30 minutes. Remove the garlic, ginger and the ikan bilis with impurities.
Add the fish balls and fish cakes to the anchovy broth. Simmer for about 5 minutes. Then take them out and put it aside. In the meantime, stir-fry the minced pork until done. Put it aside.
Bring a new pan with water to a boil. When the water is boiling, add the noodles. Disentangle them and take them out after a minute. Drain the noodles. Blanch the bean sprouts for a couple of seconds.
Per portion
Mix the ingredients for the sauce mix in a bowl. Add the noodles, followed by the minced pork, fish balls, fish cakes, piece of lettuce and bean sprouts. Sprinkle the spring onions and fried onions on top. Mix the sauce with the noodles.
Serve with the leftover fish soup.