Teochew Mee Pok Tar with Balsamic

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This wonderful dish has always been our most favorite breakfast or lunch meal in our home. In the Southeast Asian countries, the Teochews often used black rice vinegar in this dish but I always like using balsamic vinegar. It has a very unique taste and I think it may come from the process of aging. I also use a little of Udang Sambal (Shrimp Sambal) and it completely changes the taste. I hope you can too enjoy this unique Mee Pok Tar.

5 Servings
Ingredients 
1 package of 5 Mee Pok noodles, divided
2 cups bean sprouts, with tails, divided
15 pieces raw/cooked shrimps, peeled and deveined, divided
4 tablespoons sesame oil, divided
2 sprigs cilantro leaves, cleaned and chopped including stems, divided
2 sprigs green onions, cleaned and sliced, divided
5 teaspoons store-made Udang Sambal, divided
½ pound store-ready fish cakes, sliced, divided
24 Pork Wontons: divided
Ingredients for preparing Pork Wonton
20 pieces Wonton Skins
1 cup ground pork
½ teaspoon corn starch
¼ teaspoon salt
¼ teaspoon light soy sauce
1 tablespoon finely chopped cilantro
Pinch of white pepper

Method:
In a small bowl place ground pork, cornstarch, salt, light soy sauce, finely chopped cilantro and white pepper. Combine it all well. Set aside for about at least 15 minutes. Wrapped the wonton skin with one teaspoon of pork mixture and sealed the top with some water.

Chili Paste Mixture for Tossing: 5 Servings
4-5 teaspoons premade Sambal Udang (1 teaspoon each serving)
4-5 teaspoons fried garlic, (1 teaspoon each serving)
4-5 teaspoons fried shallots (1 teaspoon each serving)
4-5 teaspoons sesame oil (1 teaspoon each serving)
4-5 teaspoons fish sauce (1 teaspoon each serving)
2-2½ teaspoons dark soy sauce (½ teaspoon each serving) 
4-5 teaspoons ketchup (1 teaspoon each serving)
2-2½ teaspoons Balsamic vinegar (½ teaspoon each serving)
1 teaspoon canola/vegetable/corn oil

Method
In a medium pot add with sufficient water, and bring to a boil on a medium-high heat. Add in the shrimps and cooked until the color change to red. Remove with a Chinese sieve and set aside. Add in pork wontons into the boiling water and cooked till the wontons float to the top about 3-5 minutes. Remove into a bowl with 1 teaspoon of canola/vegetable/corn oil and mix the cooked pork wontons; set aside.
Meanwhile, prepare each individual deep serving dish with the Chili Paste accordingly. Set aside until use. In another large soup pot with sufficient water and bring to a boil on a medium-high heat. Also use a large bowl and fills with cold water and set aside for later use.
When you are really to serve:
Use a Chinese noodle sieve adds the mee pok noodles and cook in the boiling water for about 2-4 minutes. Rinse the cooked noodles in the large bowl fills with cold water and return to the boiling water again to reheat the noodles for ½ minutes and transfer the noodles to the prepared serving dish. Toss the noodles with the chili paste and set aside. 
Reheat the beansprouts, shrimps, fish cake slices and pork wontons in the boiling water again, if the ingredients are cold. Blanch the beansprouts and place the beansprouts on top of the mee pok first, 2nd layer shrimps and 3rd layer pork wontons. Finally, garnish with chopped cilantro, sliced green onions and sesame oil.
This entry was posted in Chindian Recipes, Chinese Recipes, Rice and Noodles, Southeast Asian (SEA). Bookmark the permalink.

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