Mee pok

Mee Pok is a noodle dish commonly found in Singapore, Malaysia, and certain parts of China. The dish is part of the Teochew cuisine, which originated from the Chaoshan region in the eastern part of China's Guangdong Province. The term "Mee Pok" can be translated to "thin noodles" in English.

Etymology[edit | edit source]

The term "Mee Pok" is derived from the Teochew dialect. "Mee" means noodles and "Pok" refers to the flat and broad shape of the noodles.

Description[edit | edit source]

Mee Pok is a type of Chinese noodle made from wheat flour and egg. The noodles are flat and broad, similar to Italian tagliatelle. The dish is typically served dry with a chili-based sauce, although a soup version is also available. The noodles are often accompanied by various ingredients such as minced meat, fish balls, and stewed mushrooms.

Variations[edit | edit source]

One popular variation of Mee Pok is Bak Chor Mee, also known as minced meat noodles. This dish is typically served with minced pork, liver, meatballs, fish slices, and a vinegar-based sauce. Another variation is Fishball Noodles, where the Mee Pok is served with fish balls and fish cake slices.

Preparation[edit | edit source]

The preparation of Mee Pok involves boiling the noodles until they are al dente. The noodles are then tossed in a sauce made from chili, vinegar, soy sauce, and lard. Additional ingredients such as minced meat, fish balls, and stewed mushrooms are then added to the dish.

Cultural Significance[edit | edit source]

Mee Pok is a staple dish in Teochew cuisine and is commonly consumed for breakfast or lunch in Singapore and Malaysia. The dish is also popular among the Chinese community in these countries.

See Also[edit | edit source]

Mee pok Resources
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