Plain…

I’ve had a lot of posts on the celebrated Sibu kampua noodles and on one occasion, I blogged about the soup version…

Kampua soup
*recycled pic*

Some may feel that it is a bit plain or even bland – as a matter of fact, in the past, many people were not crazy about Foochow cuisine, saying that it was more quantity over quality. So, those people who are more into stronger tastes may not like this that people here call chin th’ng mee (clear soup noodles).

But I, for one, love clear soup…and that is  why I love Penang’s kway teow th’ng as I find such stuff a refreshing change from the spicy or oily fried stuff…and the other morning, I found some leftover mee pok (flat egg noodles) in the fridge and I decided to cook that. Instead of the usual puak tau eyew (tossed in soy sauce) or Bovril style, I decided to cook some meatball soup for the noodles instead.

I boiled two cloves of garlic in some water (of course, if you’re very hardworking, you can boil some pork bones first to make the stock…but not me) and when it had started boiling, I added the meat balls – you may use chicken or beef if it so pleases you. I allowed it to simmer for a while to get the flavour out of the meatballs and also the garlic…and then I added some light soy sauce and a pinch of msg.

In the meantime, I boiled the noodles and put that in a bowl. Then I added the soup and the meatballs and that was it…

Meatball mee pok 1

The poached egg is optional…but in my opinion, it would be nice to fry some sliced shallots to sprinkle on top and some chopped spring onions or daun sup (Chinese celery) which would enhance the flavour and a little bit of green veg would surely add a little bit of colour to it and make it appear more appetising…

Meatball mee pok 2

Those in the know would definitely agree with me that this is best served with some freshly-cut chillies in dark soy sauce.

And there you have it, a simple noodle dish for you! If I can cook that, I am pretty sure anybody can…