We always try to get out to try something new every now and then, be it a luxurious high-end chi-chi gourmet meal, or something that’s near home at some hawker centre or food court or hole-in-the-wall makan places.
Some time ago we walked along Tanjong Katong Road and chanced upon a bak-chor mee shop.
To help you and me understand what in the world this is about, I’ve picked out something from Wikipedia that will help us out:
Mee pok is a type of Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teocheworigin and is commonly served in a number of countries such as Chaoshan (China), Singapore, Malaysia and Thailand. Mee Pok is commonly served tossed in a sauce (often referred to as “dry”, or tah in Hokkien (Pe̍h-ōe-jī: ta)), though sometimes served in a soup (where it is referred to as “soup”, or terng). Meat and vegetables are added on top.
Mee pok can be categorised into two variants, fish ball mee pok (yu wan mee), and mushroom minced meat mee pok (bak chor mee). Bak chor mee is usually exclusively prepared using thin noodles (“mee kia”), while yu wan mee can be cooked with other noodle varieties.
Mee pok is a staple commonly offered in hawker centres and coffee shops in Singapore, together with other Chinese noodle dishes.
Another shot with birds eye chilli sprinkled over it. Yum.
The noodles must be cooked al-dente – springy but yet not too chewy – to make the dish a winner. I didn’t know this dish was of Teochew origin till I read up on it on Wikipedia. This is also a very Singaporean dish as I don’t think I’ve seen this anywhere else outside of Singapore.
The way the sauce is made is also very important with the right amount of chilli, mushrooms thick gravy, soya sauce, vinegar etc. This shop has done it right.
Homemade fishballs, pretty huge in size, is also this shop’s specialty.
YAN KEE NOODLE HOUSE(炎记面家)
244 Tanjong Katong Road
Here’s another post by another writer and I find it really well-done! Sharing…