Mee Hoon Kueh
The Meatmen
December 8, 2016
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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Ingredients
Adjust Servings
| 300g minced pork (marinated with ½ tsp salt, pepper to taste, ½ tsp cornflour and 2 tbsp water) | |
| 12medium prawns | |
| 200g mani cai (sweet leaf) | |
| 1cup sliced rehydrated mushrooms | |
| 100g ikan bilis (to deep fry until golden brown) | |
| Fried shallots (optional) |
Mee Hoon Kueh Dough:
| 250g flour | |
| 1egg + yolk | |
| ¼tsp salt | |
| 5-7tbsp water | |
| 1tbsp oil | |
| Flour to work dough | |
| Soup stock | |
| 3litres boiling water | |
| 150g ikan bilis | |
| 100g soya beans (soaked for 2 hours) | |
| 10g rock sugar | |
| Chili dip | |
| 50g chilli padis | |
| 3cloves garlic | |
| 6tbsp rice vinegar | |
| 3tsp sugar | |
| ¼tsp salt | |
| 3tbsp fish sauce |
Directions
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
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2.
Mix in large mixing bowl, 250g flour, ¼ tsp salt, 1 tbsp oil and 1 egg + 1 egg yolk
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3.
Mix until crumbly, add 5 to 7 tbsp water and knead to form dough.
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4.
Dust board with flour, knead dough for a few minutes. Cover dough with a cloth and let it rest for 20 minutes
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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
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6.
Deep fry 100g ikan bilis in oil until golden brown, then drain on paper towers
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7.
Marinated 300g minced pork, with ½ tsp salt, pepper to taste, ½ tsp cornflour and 2 tbsp water
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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.
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9.
Next roll dough in 2mm thick and cut into 2 inch squares. Dust with flour and set aside
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10.
Add 600ml ikan bilis stock to a pot, bring to boil.
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11.
Add ¼ cup sliced rehydrated mushrooms, 80g of marinated minced pork (break up the minced pork) and 3 pieces of prawns
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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.
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13.
Repeat for the rest of the mee hoon kueh
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14.
Serve with fried ikan bilis and fried shallots. Repeat for the rest of the mee hoon kueh
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