Mee Hoon Kueh - 麵粉粿
Mee Hoon Kueh Recipe
For the dough:
250 g plain flour
100 ml water
pinch of salt
1 tbsp cooking oil
To make the dough, just place all the dough ingredient into breadmaker and use the dough cycle to knead it. After the 30 min dough cycle is completed, place the dough in a bowl, cover with cling film & rest for about 1 hour.
For those who don't have a breadmaker at home:
Mix water with salt, egg and oil until well mixed. In a large mixing bowl, add the water mixture to the flour and mix into a dough. Knead the dough for about 5 minutes, until the dough springs back a little when pressed with a fingertip. Shape the dough into a ball, cover with a clean damp towel or cling film and leave to rest for 1 hour.
Anchovy Soup Base
1 tbsp tong choy
chinese spinach (vegetables)
1.5 litre water
6-8 chinese black mushroom (soak in water)
some minced garlic
some green onions
fried ikan bilis
some coriander leaves
Boil 100gm of fried ikan bilis (keep 100gm of ikan bilis for garnishing) and tong choy in 1.5 litre water. In a wok with little oil, stir-fry garlic & mushroom until it's fragrant. All the fried mushrooms into the boiling soup. Let it simmered for few minute.
Remove the cloth covering the dough and slightly flatten the dough with a rolling pin or using your palms, and then fold it over for a few times.
Tear the dough into small thin pieces and drop it into the boiling soup. Repeat until the whole dough is complete. When the dough is cooked, add in vegetables. Season it with some pepper and salt to taste. Top with fried anchovies, fried shallot, some chopped green onion, coriander leaves & serve warm.
P/S: I love to eat it with the chillies in soy sauce for extra spicy flavors...
To me, authentic mee hoon kueh should be torn into pieces by hand . The pinching of the dough seems to give it extra texture and make it taste better. I love the odd shapes mee hoon kueh!!