Hand-Made noodle (Mee Hoon Kueh)


After days of festive feasting, I craved for simple meals.

As I ransacked the fridge, the left over food from the reunion dinner is long gone, so are the perishable greens. I do have some cabbage (wang bak) and minced pork (in the freezer) on stand by for days such as today.

My first thought was to cook Mee Hoon soup with these ingredients, but "HRH" does not eat Mee Hoon. Sigh...then I noticed a box of fried anchovies (from cooking Nasi Lemak), I could make Mee Hoon Kueh!

These days, we can get alkaline free, vacuum packed Mee Hoon Kueh, Pan Mee (thick and thin type) in the supermarkets; we are spoiled for choice.

Then again, I hope to avoid going out at all (lazy).
I could make the dough from scratch, not difficult (if my sister - an amateur cook can do it, you can too)

As a matter of fact;  home made Mee Hoon Kueh has that Al dente that factory made noodle cannot beat it.

The other ingredient a pure Cantonese will have in the kitchen - Dried mushroom which just needs to rehydrate.

So, all set for Mee Hoon Kueh.

Typically, anchovies and soy beans are simmer for the broth. Since I do not have soy bean on hand, I used shelf bought chicken stock.

In the spirit of CNY, I added a can of clams for that lush touch. In case you forgot, CNY lasts for 15 days....

You will need:
for the dough (noodle)
500gm of plain flour (I used all purpose flour here)
150ml of water
1 egg, lightly beaten (optional)
1 tsp salt
2 tbsp oil

Mushroom topping
100gm dried shitake mushroom (Rehydrate the mushroom and sliced)
2 cloves of garlic, peeled and chopped
1 slice of ginger
1 tablespoon of oil
Juice from 1 can of clams (or 2 tablespoons of oyster sauce and 150ml water)
1 teaspoon of dark sauce
5 gm of rock sugar

200gm fried Ikan bilis (anchovies)

For the broth
4 litres of chicken stock
salt and pepper to taste
Any greens (I am using Wok Bak cabbage here)

250gm of minced pork marinated with:(and shaped into balls)
1 tablespoon of cornflour
2 tablespoon of light soy sauce
1 teaspoon of mushroom granules
1/2 tablespoon sesame oil or garlic oil
pepper to taste


For the dough/Noodle
Mix the flour and salt together and make a hole in the centre, add in the egg and oil.
Slowly knead the flour mixture into a dough, adding water bit by bit until it forms a soft dough. You may need to add or reduce water along the way. Shape into a ball and cover to rest for at least half an hour, refrigerate it until needed.

For the mushroom topping
Heat a sauce pot with oil and toss in the ginger and chopped garlic, fried till fragrant.
Add in the sliced mushrooms, stir fried and add in the juice from the can of clams or the oyster sauce and 15oml of water. In go, the dark soy sauce and the rock sugar, simmer till mushrooms are soft. About 20-30 minutes.

For the Broth
Simply heat up the chicken stock in a pot. When boiled, toss in the cabbage and minced pork.
Slice the dough thinly and then flatten it with fingers. Stir into the boiling soup. (or you can cook the dough pieces separately in a pot of boiling water) The dough will float when cooked if you like it softer; cooked it a little longer.
Add in the clams, boil for 2 minutes and off the flame.

Scoop Mee Hoon Kueh with veg and meat broth into serving bowls and topped with mushrooms, fried ikan bilis. Serve immediately with cut fresh chillies in soy sauce.

Cook's Notes:
If not eating it immediately, cooked the Mee Hoon Kueh separately in boiling water. Drained when cooked and set aside.
Assembly when ready to eat.

Slicing the dough thinly makes flattening easy

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