Our attempt on Dry Fishball Noodle

We are a big fan of Dry Fishball Noodle, especially those with generous serving of minced chicken and chilli! The thing is, we have not found many of the good Halal ones and our usual spot if the craving kicks in, is Encik Tan’s at Kallang Wave Mall.

 

Yesterday, while we were grocery shopping, Faiz took a packet of Mee Pok and asked if we (or rather I) can cook Dry Fish Ball Noodle. A quick google search to check the ingredients and off we went to try something I have never tried before.

 

 

 

The recipe was adapted from Budget Pantry and with some substitution to make it more Muslim Friendly. 🙂


For the sauce,  I did not really use a measuring spoon. I just eye-balled the amount and adjust the taste accordingly.

 

The recipe below serves 2 very hungry adults and 1 toddler.

 

Ingredients Used

 3 x 70g mee pok 

12 fishballs 

A handful of beansprouts (I omit this)

Spring onions, chopped

Lettuce leaves

 

For braised mushrooms 

Do not skip these mushrooms! The flavor is out of the world.

6 dried Chinese mushrooms,  washed and soaked in 300ml hot water for 15mins, then slice at an angle

1 teaspoon minced garlic

1 teaspoon olive oil

1 tablespoon light soy sauce

1 teaspoon sugar

300ml reserved mushroom liquid

Half teaspoon dark soy sauce

 

For the minced chicken:

150g minced chicken

1 teaspoon light soy sauce

A dash of pepper

1 teaspoon sugar

 

For the sauce:

3 tablespoon light soy sauce

1 1/2 tablespoon olive oil

2 tablespoon ketchup

1 tablespoon sweet chilli sauce 

1 tablespoon (or more if you like heat) sambal chilli prawn (I used the Crispy Sambal Prawn from Tean’s Gourmet)

1 teaspoon vinegar

1/2 teaspoon sugar

3 tablespoon stock from boiling minced chicken (see step 2)

 

Steps:

1. Prepare the mushrooms. Heat a teaspoon of oil and add the minced garlic. Fry for 2 minutes, then add in all the seasonings and reserved mushroom liquid. Bring to boil and lower heat. Simmer for 20-30 minutes till mushrooms are soft and liquid have dried.

 

2. Prepare the minced chicken. Marinate chicken with all seasonings for 30 minutes. Heat up a big pot,  enough to cook noodles (later) in. Bring water to boil and drop in the fishballs. Cook minced chicken in a sieve (so that they don’t get dispersed around, and easily for you to drain later). Keep moving your spoon back and forth to ensure chicken gets cooked thoroughly. Drain the meat, scoop out the fishballs, and set aside.

 

3. Prepare the sauce for noodles. In a bowl, combine all the sauce ingredients + 3 tablespoon of chicken meat stock (from step 2). Mix well. Note: I did not mix the sambal chilli prawn at this stage since I was preparing for Nadra too. I just served it at the side of our adult’s portion.

 

4. Prepare the noodles. In the same pot, place noodles and beansprouts (if you are using) in a sieve and cook. First, dunk in the sieve for 20 seconds. Quickly remove them and run under tap water. Return to pot and cook for another 30 seconds. Be sure to keep twirling the noodles with chopsticks so it will not stick.

 

5. Drain the noodles quickly and drop into prepared bowl. Mix and coat well. Arrange mushrooms, minced chicken, fishballs, lettuce, sambal chilli prawn (if you have not added) and sprinkle chopped spring onions on top. Enjoy!

 

This recipe, will sure be making its rounds again in our household, especially after how the noodle was wiped clean within minutes even by the pickiest toddler eater.

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