“Flavourful soup noodle dish with Asian-type short bouncy rice noodle”
Other than plain porridge, this soup noodle dish would be my first option whenever I need some light meals.
Since this is a soup dish, it was so nice to have during this rainy season, especially in the cold nights. It makes my entire body warm by having the warm soup in the stomach.
Taste of this soup base was full as I added Thai fish sauce. So, addition of milk is no longer necessary here.
Well, It’s easy to cook, easy to eat, and tasty to enjoy as light meal.
Ingredients
600g Mee Tai Mak aka rice noodles (in Chinese: 米太目)
8 quill eggs, hard boiled
8 pieces of store-bought fish paste wanton
4 chili fish cakes (white flat type fish cake with cut red chili in it), sliced
250 gram of minced meat, seasoned with 1 tablespoon of light soy sauce, 1 teaspoon of chicken granule, ½ teaspoon of sugar, followed by 1 tablespoon of corn starch, for at least 20 minutes
For soup base:
1 large pig’s bone
2 cloves of garlic, coarsely chopped
1 thick slice of ginger, about thumb size
1 teaspoon of Thai fish sauce
½ teaspoon of salt
Pinch of grounded white pepper
1 teaspoon of cooking oil
1 pot of water, 50% filled (about 1500ml)
1 cube of chicken stock (Optional)
1 separate pot of water (for blanching of mee tai muk)
Method:
1) Heat large stock pot with oil over high fire. Add in garlics and ginger. Stir-fry till fragrant, and pour in water while it sizzles. Bring pot of water to a boil.
2) When boiled, reduce heat to medium fire. Add pig’s bone (and dissolve stock cube) in the simmering water. Reduce heat to low fire and let it continue to simmer for 30 minutes, with lid slightly tilted on the pot.
3) Remove lid, remove the pig’s bone from the soup. Lightly loosen the marinated minced pork before adding into the pot. Then, add in fish wanton, fish cake and quill eggs. Drizzle fish sauce, add in salt and pepper. Gently stir to combine well. Simmer further till all ingredients are cooked, for about 6 – 8 minutes.
4) In the meantime, bring separate pot of water to a boil. Blanch mee tai muk in the boiling water for 5 minutes. Heat off. Drain and divide into bowls.
5) When soup is cooked. Heat off and ladle soup with ingredients into each bowl. Serve hot.
For more options: Add pumpkin or papaya into the soup cooking to make it taste sweeter, if desired.
* If you do not want to add pig’s bone, try adding ikan bilis (dried anchovies) instead.
A serving of my clear soup mee tai muk counts about 380kcal.
Tips: As the minced pork meat was seasoned with generous amount of corn starch, the soup might turn a little thicker or murky with the addition of the minced meat. This makes the soup even tastier with texture.
2 Responses
Hi,
I’m your follower and your blog inspired me a lot.
I have awards for you over at my blog. Please stop by for a while to get it when you can. Happy Blogging!
This sounds like a great soup! I’m sure it was mighty tasty!