Saturday, March 13, 2010

Mee Hoon Kueh - 麵粉粿 (Hand Made Noodles)

Mee Hoon Kuih2

Mee Hoon Kueh - 麵粉粿

When I first tried this Mee Hoon Kueh or some call it Pan Mee, it was cooked by my mother in law. It was one of my mother in law's signature dish. My father in law, hubby, my brother & sisters in law they all enjoyed and love this Mee Hoon Kueh so much. This is one of my hubby’s comfort food and it is now becoming my kid’s favorite dish.

Mee Hoon Kuih1

Mee Hoon Kueh Recipe

For the dough:

250 g plain flour

1 egg

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

200gm fried ikan bilis (anchovy)

1 tbsp tong choy

chinese spinach (vegetables)

1.5 litre water

6-8 chinese black mushroom (soak in water)

some minced garlic

For garnishing

some green onions

fried ikan bilis

fried shallots

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...

Mee Hoon Kuih3

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!!

Mee Hoon Kuih4

My homemade Mee Hoon Kuih - homemade noodles ~



Friday, March 5, 2010

Chocolate Coated Almond Cookies

Chocolate Coated Almond Cookies1

Hey gals, thank you so much for all the lovely comments. I'm doing good and even gained weight. I didn't weight myself for quite sometime and only realize I've put on so much weight when I try to put on the new pants I got for myself when I was holidaying in Hanoi last December. After back from Hanoi, I wash and keep the pant for CNY. All the clothes I bought from Vietnam I will wash them first before wearing it. It was very dusty there. On the first day of CNY, I take out the pant to match them with my new blouse I bought and do you believe that I can't even button it. It was about 2 inch apart. I've put on 5kg,..arhhh!!!

I promise myself to on diet after CNY. How can I resist all those sinful food right?? lol ~ Most of my friends they don't even realize I've put on so much weight. Maybe it's because I'm tall. I just hope to get back my ideal weight and really watch out what I eat now.

Okay, I don't want to bored all of you with my grumbling. Here goes the recipe I'm going to share today. This is a must have for my kids when it comes to CNY. They love it so much. Yummy almond cookies coated in chocolate...who will say no to this??

TIGER Angpau's cover I got from Hong Kong. NICE?

Here goes the recipe :

Ingredients A

250g butter
1 whole egg
1 egg yolk
100g icing sugar *(actual recipe call for 120g, I reduce it as the chocolate coated on the cookies are sweet enough for me)

Ingredient B

250g plain flour
250g ground almond *(I stir fried them in the work until it's fragrant in low fire, becareful not to burnt it)

200g toasted whole almond *(I toast it at 160c for about 10mins - always keep an eye on it and don't burnt it)

500g cooking chocolate *(melted in double boiler pot)

50 pcs small paper cups

Some rainbow colour sugar rice for decoration *(can use toasted nibbed almost too)


1. Cream ingredients A till it's well combined. Mix in ingredients B to form soft dough. Wrap the dough with one whole almond and shape it into oval shape. Bake on the lined baking pan at 180c till golden brown. Remove and leave it to cool.

Tip 1 : As I baked double the recipe, I kept the cool cookies in an air-tight container before coated them with melted chocolate the next day.

2. To coat the chocolate :
Melt cooking chocolate with double boil method. Drop the cookies into the melted chocolate before pick it up with chopstick. Place the chocolate coated cookies onto the prepared paper cup. Arrange it on a tray and sprinkle it with the colourful sugar rice or toasted nibbed almond. Leave the chocolate to form at room temperature before storing them into the air-tight container.

Tip 2 : DO NOT REFRIGERATE IT !!! From my experience, once we chill it in the fridge to set the chocolate the cookies won't last long when we took it out from fridge. The cookies will produce moisture and turn wet, it become chewy rather than crispy. The almond too will too turn soft. The worst is, the chocolate that have been put in the fridge will not set well when we take them out from the fridge. It will melts, I don't know why!! I think that's the "pantang larang" we have to bear in mind when making this cookies. PLS TAKE NOTE ok?

Do try this out. It's super duper yummy.... :D



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