Authentic Singaporean Mee Kia Tah: A Noodle Soup Journey

Ingredients

  • 200g Mee Kia (egg noodles)
  • 300g pork belly, thinly sliced
  • 2 litres water
  • 1 packet dried squid (approx. 50g)
  • 6 garlic cloves, minced
  • 1 teaspoon white pepper
  • 2 tablespoons fish sauce
  • 4 tablespoons soy sauce
  • 1 teaspoon sugar
  • 200g bean sprouts
  • 2 eggs
  • 2 spring onions, chopped
  • 1 red chilli, sliced

Steps and instructions

  1. Bring the water to boil in a large pot. Add the dried squid and let it simmer for about 30 minutes.
  2. In a separate pan, fry the minced garlic until golden brown. Set aside some for garnishing later.
  3. Add the sliced pork belly to the pan and stir fry until it's fully cooked.
  4. Add the soy sauce, fish sauce, sugar, and white pepper to the pork. Continue to stir fry for a few minutes.
  5. Add the pork and garlic mixture to the pot of boiling water and squid. Let it simmer for another 30 minutes to allow the flavors to infuse.
  6. In a separate pot, boil the eggs for about 7 minutes for a soft yolk, or longer for a hard yolk. Once cooked, peel the eggs and set them aside.
  7. Blanch the bean sprouts in boiling water for about a minute, then drain and set aside.
  8. Cook the Mee Kia in boiling water according to the package instructions. Once cooked, drain and divide the noodles into serving bowls.
  9. Ladle the pork and squid broth over the noodles in each bowl.
  10. Top each bowl with the blanched bean sprouts, boiled egg, fried garlic, chopped spring onions, and sliced chilli. Serve hot.

Tools for making

  • Large pot - Used to boil water and prepare the broth.
  • Pan - Used to stir fry the pork belly and garlic.
  • Separate pot - Used to boil the eggs.
  • Serving bowls - Used to serve the Mee Kia Tah.
  • Strainer - Used to drain the cooked noodles.
  • Ladle - Used to scoop and serve the broth.
  • Chopping board - Used for preparing the spring onions and red chilli.
  • Knife - Used to mince the garlic and slice the pork belly.
  • Tongs - Used for handling the boiled eggs and blanched bean sprouts.
  • Spoon - Used for stirring and mixing the ingredients.

Recipe variations

  • Vegetarian option: Replace the pork belly with tofu or tempeh, and use vegetable broth instead of water.
  • Seafood variation: Add fresh prawns, squid, or fish fillets to the broth along with the dried squid.
  • Spicy version: Increase the amount of red chilli or add hot sauce to the broth for an extra kick.
  • Vegetable addition: Include your favorite vegetables such as bok choy, mushrooms, or carrots to add more texture and flavor to the dish.
  • Chicken substitution: Replace the pork belly with boneless chicken thighs or breasts for a different protein option.
  • Egg-free option: Omit the boiled eggs and add more vegetables or protein of your choice.
  • Gluten-free alternative: Use gluten-free soy sauce or tamari instead of regular soy sauce, and opt for rice noodles or gluten-free noodles instead of Mee Kia.
  • Spice blend variation: Experiment with different spices and herbs like star anise, cinnamon, or lemongrass to create your own unique flavor profile.

Recipe overview

Mee Kia Tah is a delectable, hearty and traditional noodle soup dish from Singapore. It features Mee Kia, or thin egg noodles, in a rich broth infused with pork and dried squid. The dish is then topped with bean sprouts, boiled egg, crispy fried garlic, chopped spring onions, and spicy sliced chilli for a delightful array of textures and flavours. The noodles are perfectly al dente, the broth is savory and fragrant, and the toppings add a wonderful contrast. This recipe takes about 1.5 hours to prepare and cook, but the result is a comforting and tasty dish that will satisfy your taste buds. If you're a fan of Asian noodle soups, this Mee Kia Tah recipe will surely impress you.

Common questions

  1. Can I use other types of noodles instead of Mee Kia? - Yes, you can substitute Mee Kia with other types of noodles such as yellow noodles or rice noodles.
  2. Can I use a different protein instead of pork belly? - Absolutely! You can use chicken, beef, or even shrimp as a substitute for pork belly.
  3. What can I use as a vegetarian option? - You can replace the pork belly with tofu or tempeh, and use vegetable broth instead of the pork and squid broth.
  4. Is there a substitute for dried squid? - If you don't have dried squid, you can use dried shrimp or omit it entirely. The broth will still be flavorful without it.
  5. Can I adjust the spice level? - Yes, you can adjust the spice level by adding more or less sliced chilli according to your preference.
  6. Can I make this dish in advance? - The broth can be prepared in advance and stored in the refrigerator. When ready to serve, reheat the broth and cook the noodles fresh.
  7. Can I freeze the leftovers? - It is not recommended to freeze the leftovers as the noodles may become mushy upon thawing.

Serving dishes and utensils

  • Large pot - For boiling water and simmering the broth.
  • Pan - For frying the garlic and stir frying the pork belly.
  • Separate pot - For boiling the eggs.
  • Serving bowls - For serving the Mee Kia and broth.
  • Ladle - For transferring the broth into the serving bowls.
  • Tongs - For blanching the bean sprouts and handling the noodles.
  • Knife - For slicing the pork belly, chopping the spring onions, and slicing the chilli.
  • Cutting board - For chopping ingredients.
  • Strainer - For draining the noodles and bean sprouts.
  • Peeler - For peeling the boiled eggs.

Origin stories

Mee Kia Tah, a homely comforting dish, has its roots deeply embedded in the culinary traditions of the Hokkien Chinese community in Southeast Asia. The artistry of its creation lies in the rich, slow-simmered broth, which interestingly, owes its depth of flavor to an unlikely hero - dried squid. This humble ingredient, when simmered for an extended period, lends a unique umami depth to the broth that's hard to replicate. Mee Kia Tah is a testament to the age-old Hokkien philosophy of focusing on the intrinsic flavors of simple, honest ingredients and transforming them into something wonderfully delicious. As this dish spreads across different regions, so does the tale of the humble dried squid's contribution to this hearty noodle soup, and how, in the world of gastronomy, often the simplest ingredients create the most profound tastes.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.