Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, singapore dry noodle (mee pok). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Singapore Dry Noodle (Mee Pok) is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Singapore Dry Noodle (Mee Pok) is something that I’ve loved my entire life. They are nice and they look fantastic.
On the other hand, as much as the husband enjoys his mee pok, he doesn't like fishballs/fish cake. So his bowl will be more like Bak Chor Mee, with only minced pork and more vegetable added. You can use thin noodles (mee kia) or wide noodles (mee pok) to make bak chor mee.
To get started with this particular recipe, we must prepare a few components. You can cook singapore dry noodle (mee pok) using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Singapore Dry Noodle (Mee Pok):
- Prepare 1 packages singapore ramen instant noodle (mee pok) or any flat ramen
- Make ready garnish
- Get 1 tbsp scallions
- Make ready sauce
- Prepare 1 tsp each dark sauce and light sauce
- Make ready 1 tsp sesame oil
- Prepare 1 tsp each chili sauce and sweet thai chili sauce
- Take 1 dash pepper
- Make ready LG FRIED ANCHOVIES (IKAN BILIS)
- Make ready 1 tbsp deep fried anchovies
Singapore hawker recipe for dry mee pok (flat egg noodles) with fish balls, minced meat and fish dumplings. Whenever I queue at fish ball noodles and bak chor mee (minced meat noodles) stalls, I love to watch the hawker in action and that is where I learnt the steps of cooking this Singapore dish. mee pok - flat yellow egg noodles. Bak Chor Mee recipe, a much loved noodle dish found in hawker centres all around Singapore, is a singularly Singaporean fare. So this post is for, and dedicated to, all my fellow Singaporeans, who, like me, are no longer living "at home".
Instructions to make Singapore Dry Noodle (Mee Pok):
- For the lg fried dried anchovies please view the attachments below - - https://cookpad.com/us/recipes/403438-fried-dried-anchovies-ikanbilis
- Cook noodle as package drain and set aside
- Mix sauce then stir in cooked noodle
- Top garnish
It is futile looking for Singapore noodles in Singapore. So Singaporeans will be pretty bewildered to see that there is one stir-fried Rice vermicelli is called bee hoon, mee hoon or mai fun by the locals, which is the pronunciation of the two Chinese words of the same meaning, 米粉, in different dialects. Singapore Noodles are made with thin rice noodles called vermicelli noodles. They're very common nowadays, sold at all supermarkets. Wai Wai is my favourite brand - I find that it holds up the best to lots of tossing action - and you'll find it at Woolies, Coles etc here in Sydney.
So that is going to wrap it up for this special food singapore dry noodle (mee pok) recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
