Recent Posts
Fish Ball Mee Pok Noodles
Fish Ball Mee Pok Noodles
Mee pok are flat egg noodles that are tossed in a sweet and salty sauce and topped with a plethora of ingredients. This particular recipe has fish balls, fish cakes, and ground pork; which is a popular combo sold in Singapore food stalls.
Servings: 2
Equipment
- small mesh strainer
Ingredients
- 2 bundles egg noodles (mee pok)
- 6 fish balls
- 6 slices fish cake
- 1 cup bean sprouts
- green lettuce leaves
Stock
- 6 cups chicken stock
- 1/2 cup dried anchovies
- 1 tsp sugar
- 1 tsp salt
Ground Pork
- 6 oz ground pork
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/4 tsp white pepper
Noodle Sauce
- 2 tsp soy sauce
- 2 tsp sesame oil
- 2 tsp fish sauce
- 2 tsp chili paste
- 2 tsp black vinegar
- 4 tbsp anchovy stock
Garnish
- green onions chopped
Instructions
- Bring a pot of chicken stock to boil. Add in the dried anchovies. Reduce the heat to medium low and simmer for 30 minutes.
- Strain the stock. Stir in the sugar and salt.
- Add in the fish balls and fish cakes. Simmer on low to keep warm.
Noodles and Sprouts
- Bring a pot of water to boil. Blanch the bean sprouts for 10 seconds. Run unde cold water to cool. Set aside.
- Using a small strainer, drop the noodles into the boiling water. Stir the noodles with chop sticks in strainer while they are boiling. Boil for 2-3 minutes until cooked through. Drain and run under cold water to stop the cooking process.
- Mix together the noodle sauce ingredients.
- Toss the noodles in the sauce.
Ground Pork
- Mix together the ground pork ingredients.
- Scoop a ladle of the anchovy stock over the ground pork. Let sit for 5 minutes.
- Scoop out the fish balls and fish cakes from the stock. Bring to a boil. Place the ground pork in the small strainer and drop into the boiling stock. Cook for 1-2 minutes until the pork is no longer pink.
Assembly
Almond Milkshake with Orange Blossom Water
Almond Milkshake with Orange Blossom Water
Almond milkshakes, not to be confused with almond milk milkshakes, are a popular Moroccan drink, especially during Ramadan. Blanched whole almonds are blended with milk, honey, a little orange blossom water to give it that signature Moroccan taste, and ice cubes.
Equipment
- immersion blender
- standing blender
Ingredients
- 1/2 cup whole almonds
- 1 1/2 cups whole milk
- 1 tbsp honey
- 1 tsp orange blossom water
- 2 drops almond extract
- 6 ice cubes
Instructions
- Bring a small pot of water to boil. Blanch the almonds for 2 minutes. Drain.
- Peel the almonds. Pat the almonds dry and allow to cool.
- Using an immersion blender, grind the almonds to a powder.
- Add the almonds, reserving a tsp, to a standing blender with the milk, honey, orange blossom water, and almond extract. Blend for 10 seconds.
- Add in the ice cubes and blend until smooth.
Kefta Tagine with Saffron Butter Sauce
Kefta Tagine with Saffron Butter Sauce
Never have meatballs been so luxurious until now. These mini meatballs are poached in a saffron butter sauce with onions and Moroccan spices in a tagine. If you don’t have a tagine, you can definetily use a sauté pan. Traditionally, the meatballs are scooped up with a Moroccan bread called khobz; kind of like pita. If that’s not the way you want to go, serve the meatballs and sauce over basmati rice or mashed potatoes. Either way, you’ll be full and satisfied.
Equipment
- tagine
Ingredients
Meatballs
- 1 lb 90% lean ground beef
- 1 small onion grated
- 2 tbsp parsley chopped
- 2 tbsp cilantro chopped
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
Saffron Butter Sauce
- 4 tbsp butter
- 1 medium onion grated
- 1/4 cup parsley chopped
- 1/4 cup cilantro chopped
- 1/2 tsp saffron threads
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 cinnamon stick
- 1/2 cup beef stock
- salt to taste
- 1 tbsp lemon juice
Instructions
- Mix all of the meatball ingredients together.
- Form into small meatballs; about the size of a cherry.
- Melt the butter in your tagine over medium low heat. Add the onions, parsley, cilantro, spices, and cinnamon stick. Cover and simmer for 10 minutes.
- Add the beef broth. Season with salt. Cover and simmer for another 10 minutes.
- Add the meatballs into the sauce.
- Cover and simmer for 15 minutes.
