Mee Hoon Kueh

The kids especially the 5yo daughter loves mee hoon kueh. So love that she will always ask for MHK every day after school dismissal.  But of cos, we will always tell her "next time ok?" since lunch is usually home cooked. 

I have done MKH before and since she's constantly craving for it, I told her to expect a Home cooked version this weekend, and to get her grandparents and uncle/auntie to sample too.   

This is also a great dish to get the kids involved, like rolling the dough, tearing the dough to drop into the soup base etc...

Ingredients:

For soup base:

- ikan bilis

For dough 

- 250g plain flour 

- 100ml water

- 1 tsp salt

- 1 tbsp oil

- 1 egg

Others:

- 200g minced meat (marinate with 1 tbsp of sesame oil, 1 tbsp of light soya sauce)

- 4 mushrooms (soaked, then slice)

- some chopped vegetatables (I used choy sum but the best and most authentic would be mani-cai)

- some prawns or crabsticks or seafood toufu (basically your choice)

- chopped garlic

Preparation of dough:

1. Add the salt, oil and egg into the water and mix well. Set aside.  

2. Create a well in the flour and add half the egg mixture into the flour and mix. When the flour mixture becomes too dry, add in the remaining egg mixture.

3. Knead the dough well for 10mins. This is the more time consuming and tiring part. 

4. When the dough is done (should be less still sticky than before), make a ball out of it and place in a plate, using a damp cloth or cling wrap to cover over. Let it stand for 1 hr. 

Steps:

1. While dough is being set aside to rest, prepare the soup base. Fried ikan bilis till crispy, set aside some for garnishing and the remaining, toss into a pot of boiling water. Cook for 10mins. 

2. Heat some oil in the frying pan, and fry the chopped garlic until aromatic. Add in the sliced mushrooms and give a quick stir. Add in 2 tbsp of stock. Dish and set aside. 

3. Heat another 2 tbsp of oil and when oil is hot, add in the minced meat and fry them. As above, add in some stocks to cook the meat. Add in some dark soy sauce when it's always ready. Dish and set aside. 

3. After 1 hr, check the dough. Gently press down with a finger. If it bounced back and is not sticky, the dough is ready to be cooked. 

4. Transfer the soup into another deep pan or pot, and keep it on low heat. 

5. Spread some flour on your working area, and using a roller pin, roll to flatten the dough. U may want to dust the roller pin and your hands with the flour to prevent sticking. 

6. Tear the dough into bite size pieces, and throw them into the new pan with the stock. Let it boil. 

7. When the soup comes to a boil, as in your other ingredients, like the chopped vegatables, prawns, seafood toufu or Kani sticks etc. when the soup begins to boil, you may add in an egg and let it cook for another 1 min before dishing out. 

8. Dish into a bowl. You can now add in your other pre-cooked ingredients like the ikan bilis and minced meat. 

There you go, the kids' preferred type of Mee Hoon Kueh with the seafood toufu and crabsticks, and the adults' ones have the fresh prawns. 

Happy dough-ing!

Happy mum