Mee Pock Tah (Noodle dry)

One famous hawker food found in Singapore is the Teochew fishball noodle. This dish can be a simple modest meal consisting of cooked noodles seasoned with special sauce, accompanied with fishcake and fishballs. Otherwise it can also be a lavish meal if you decided to add Abalone and tiger prawns instead.

This is a simple dish to cook and here's how to do it.

The main thing is the noodle and the seasoning sauce.(wisdom of our frugal forefathers!)

https://www.youtube.com/watch?v=Orwk2jGX_9w

Main Ingredients

Mee Pock or Mee Kia noodles (Quantity is up to individual)

Beansprout (optional)

Secondary ingredients (this is up to individual, you can have abalone slices or just fish cake.Therefore all the secondary ingredients are optional)

Fish cake (cut into strip)

Fish ball or meat ball

Prawns

Seasonings for Noodles (1 person portion)

Note: This is really a personal preference. If you like more ketchup, feel free to add more. Try experimenting different combinations to discover what works for you.

Oil or lard (1 spoon)- add more if you desire more oil

West Coast Sambal Chilli - 1 or 1.5 spoon

Black Chinese Vinegar - 1 spoon

Ketchup - 1 spoon

Method

1. Mix the seasonings in a plate and set aside.

2. Cook the main and secondary ingredients in a pot of boiling water.

3. Remove ingredients from the pot using a strainer and place them onto the plate (Step 1)

4. Toss evenly.That's it ! (oh! garnish with spring onions if you want to - optional)

Note: This is really a quick fix it up meal and the bare minimum for this dish is just noodles and seasoning. The seasoning is what makes this dish tasty.