XO Sauce Mee Pok served with Winter-melon Soup with Fuzhou Fishballs and Meatballs (4 to 5pax)

Ingredient 1. Mee Pok (flat noodles) - 1pkt (6 balls of noodles) 2. Fuzhou fishballs - 10pcs 3. Meatballs - 1pkt 4. Wintermelon - a slice from supermart 5. Chicken back - 2 pcs (for soup) 6. Fried shallot with oil (3 to 4 shallots worth) -1tbsp per serving 7. Oyster sauce - 0.5tbsp per serving 8. XO sauce - 3/4 tbsp per serving 9. Kicap manis - 2tsp per serving 10. Spring onions - 4 stalks (chopped coarsely)

Preparation 1. Boil some water to blanch the chicken backs and pour the water away.

2. Add more water and start boiling it for 20mins using medium heat.

3. Add wintermelon cubes and boil for another 10mins.

4. Add in all the prepared fishballs and meatballs and boil till they float up to surface.

5. Add salt to taste and its done.

The Dish 1. Boil a pot of water to blanch the noodles and also a tub of ice water.

2. Place 3/4tbsp of XO Sauce, 0.5 tbsp of oyster sauce and 2 tsp of Kicap Manis, 1 tbsp of shallot oil and 2 to 3 tbsp of soup onto your serving plate nd mix them well.

3. Blanch your noodles in the boiling water for about 8 to 10 secs with constant stirring, remove for boiling water and immediately dip into the ice water. (4 to 5 sec). Remember to stir it well so that the noodles will cool down. Place the noodles back into the boiling water for 3 to 4 sec and remove into the serving plate. (Dipping into ice water will cause the noodles to be more Q. Avoid skipping this step)

4. Mix the noodles well with the sauce and garnish with some fried shallots and chopped spring onions.

5. Serve your noodles with a bowl of wintermelon soup and some fishballs and meatballs.

Happy cooking and Bon Appetit!