In a country like Japan where there are basically only 3 types of noodles – Ramen, Udon and Soba and of cos some variations that arise from it. But there is definitely no mee pok, you mee and others.
So, what can one do when certain craving hits? Create your own!
Just this morning, Mr Tan Tan created Mushroom Bak Chor Mee, Mee Pok dry using some instant pasta from a half-priced tonkotsu italian ramen that we found in the supermarket! Yes, its half-price and the Tan Tans always buy stuff when it is price-down to save money.
In order to replicate the taste of Singapore’s famous mee pok noodle, Mr Tan Tan simmered japanese mushroom with oyster sauce, soy sauce and dry scallops for 2 days before this meal. A pity he cannot find the dry fragrant fish that is commonly used with the mushroom in Singapore.
The fish cake that the Tan Tans bought caught them by surprise when they found gobo (japanese roots of some sort) within the fish cake.
With a dash of the mushroom sauce, soy sauce, oil and ketchup (for Mr Tan Tan) or sambal chilli (for Mrs Tan Tan), Mushroom Bak Chor Mee Pok dry are ready to be served.