Home-cooked Mee Hoon Kuey

Little Lass and me love mee hoon kuey a lot!  Ok, Little Lass loves it a lot more than me cos she is still unaware of the repercussion of having it on a regular basis (its flour leh!).  LOL!  So, I was running out of idea what to prepare for her lunch when I happened to look back my past food album and saw MHK!  So, we all had that for lunch today.

Ingredients:
For the dough: - good for 3-4 pax
- 2.5 cups of plain flour
- 1 cup of water
- 1 tablespoon oil
- 1 egg
- 1 teaspoon salt

For the soup:
- handful of ikan bilis (or ikan bilis Knorr's cube)
- half cup of soya beans (黄豆)
- Pot of water

For 配料:
- sliced mushrooms
- minced pork marinated with light soy sauce, corn flour,  sesame oil, pinch of salt and white pepper
- vegs (I used spinach as I cant find mani-cai)
- prawns/fish slice (optional)
- ikan bilis (to be pan-fried)


Step 1:
Prepare the dough by mixing everything together and kneading into a non-sticky texture (takes about 10 mins).  Cover dough with a damp cloth and set aside for 30-60mins.

Step 2:
Boil the broth by adding the soya beans and ikan bilis / knorrs' cube.  Once the broth comes to a boil, set aside or keep in the thermal pot (recommended).

Step 3:
While broth is boiling or while the dough is resting, you can also work on the other ingredients.  Heat a small pan with oil and fry the mushrooms till fragrant and dish up to set aside.  Pan fried ikan bilis and set aside.  These are to be added when the dish is ready.

Step 4:
After dough has rested, separate the dough into 3 portions (3 pax). 

Step 5:
Scoop about 5-6 big ladle of soup into a small pot and set to boil.

Step 6:
Working on one of the dough, you can use a roller pin to roll till flat and tear away or you can use ur hands to flatten and pull the dough into small flat irregular pieces.  Throw the pulled dough into the small pot of boiling broth and cook for about 3-4 mins.

Step 7:
Spoon the minced meat into the small pot of boiling soup + kueys.  Give a good stir.

Step 8:
Throw in the fish slices or prawns and cook for 1 more min before adding in the vegetables.  Stir well.

Step 9:
Crack an egg into the bowl.

Step 10:
Pour out the contents in the small pot into the bowl.

Step 11:
Garnish with the fried ikan bilis and mushrooms.

Step 12:
Add a dash of sesame oil and pepper and serve.

Happy Lunching!

Happy mum

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