Mee Hoon Kueh – 麵粉粿

This is one the recipe that was requested by lots of our fans. Home-made Mee Hoon Kueh, silky soft flat broad noodles, cooked in an ikan bilis and yellow bean based soup. We used mani cai for our version as it matches so well with the sweetness from the soup.

Not forgetting our killer chili dip made using chili padis, it’s spicy and vinegary, leaving you wanting more and more. We prefer quality ikan bilis as they will make your soup taste much better and also deep fried as toppings!

After making the broad noodles, remember to coat them with enough flour so they won’t stick together. If you don’t have a noodle machine just use a rolling pin to flatten the dough.

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  • Servings: 4

  • Time: 1 hr

  • Skill: Intermediate

Ingredients:

  1. 300g minced pork (marinated with ½ tsp salt, pepper to taste, ½ tsp cornflour and 2 tbsp water)

  2. 12 medium prawns

  3. 200g mani cai (sweet leaf)

  4. 1 cup sliced rehydrated mushrooms

  5. 100g ikan bilis (to deep fry until golden brown)

  6. Fried shallots (optional)

  7. Ingredients

    Mee Hoon Kueh Dough:

    1. 250g flour

    2. 1 egg + 1 egg yolk

    3. ¼ tsp salt

    4. 5-7 tbsp water

    5. 1 tbsp oil

    6. Flour to work dough

    7. Ingredients

      Soup stock:

      1. 3 litres boiling water

      2. 150g ikan bilis

      3. 100g soya beans (soaked for 2 hours)

      4. 10g rock sugar

      5. Ingredients

        Chili dip:

        1. 50g chilli padis

        2. 3 cloves garlic

        3. 6 tbsp rice vinegar

        4. 3 tsp sugar

        5. ¼ tsp salt

        6. 3 tbsp fish sauce

        Steps:

        1. In a pot bring 3 litres of water to boil, add 150g ikan bilis, 100g soya beans (soaked for 2 hours) and 10g rock sugar. Simmer for 45 minutes, skim off scums that float to the top

        2. Mix in large mixing bowl, 250g flour, ¼ tsp salt, 1 tbsp oil and 1 egg + 1 egg yolk

        3. Mix until crumbly, add 5 to 7 tbsp water and knead to form dough.

        4. Dust board with flour, knead dough for a few minutes. Cover dough with a cloth and let it rest for 20 minutes

        5. To make chili dip. in food processor add 50g chilli padis (stems removed), 3 cloves garlic, 6 tbsp rice vinegar, 3 tsp sugar and ¼ tsp salt. Blend until smooth and mix in 3 tbsp fish sauce

        6. Deep fry 100g ikan bilis in oil until golden brown, then drain on paper towers

        7. Marinated 300g minced pork, with ½ tsp salt, pepper to taste, ½ tsp cornflour and 2 tbsp water

        8. Roll rested dough out into half a cm thick, then cross fold and roll again. Repeat for a few times dust with flour when needed.

        9. Next roll dough in 2mm thick and cut into 2 inch squares. Dust with flour and set aside

        10. Add 600ml ikan bilis stock to a pot, bring to boil.

        11. Add ¼ cup sliced rehydrated mushrooms, 80g of marinated minced pork (break up the minced pork) and 3 pieces of prawns

        12. Add one serving of freshly made mee hoon kueh cook for 2 minutes. Then add a handful of mani cai and cook for another minute.

        13. Repeat for the rest of the mee hoon kueh

        14. Serve with fried ikan bilis and fried shallots. Repeat for the rest of the mee hoon kueh