Mee Hoon Kueh literally means wheat flour cake. It is my favourite childhood dish. It brings back the sweet memory of myself helping my mother rolling out the dough with a glass F&N bottle instead of a rolling pin. It is a popular dish in Malaysia and Singapore. I will make sure that I have a bowl of mee hoon kueh whenever I am back in Malaysia. Here is the recipe for it:
Ingredients:
Dough
250g of plain flour
1 egg
A pinch of salt
1 small ladle of cooking oil
3 tbsp of water
Soup
1 tablespoon of cooking oil
200g of anchovies
1 brown onion
3 litre of water
Meat
1 tablespoon cooking oil
2 tablespoons of garlic
300g minced pork and veal
1 tablespoon of light soy sauce
2 tablespoon thick dark caramel sauce
Sugar and pepper to taste
4 dry Chinese mushrooms (Soak in water until it is soft)
1 tablespoon Chinese cooking wine
Methods:
Dough
Get a bowl. Pour in the flour. Make a well in the flour and add in the egg, salt and oil.
Next, knead it and gradually pour water into the mixture bit by bit until a well-mixed smooth dough is formed and cover it with cling wrap. Let it rest for 30 minutes.
Soup
Heat up 1 tablespoon of oil in a pot.
Then, place the washed anchovies and diced brown onion into the pot. Give it a good stir-fry until it is aromatic.
Next, add in the water and boil it.
Meat
Heat up 1 tablespoon of oil and saute the garlic.
Next, add the minced pork and veal and stir-fry it for a while.
Then, you add in your sliced soft mushrooms and stir-fry them until aromatic.
Finally, add in the light soya sauce, thick dark caramel sauce, cooking wine, sugar and pepper and give it a good stir-fry.
Making the Mee Hoon Kueh
Use a rolling pin to flatten the dough and cut the dough into a square or a rectangle.
Place the cut dough pieces into the boiled soup. Keep the soup boiling at this point for about 8 minutes.
Next, add in some green leafy vegetables or broccoli.
Finally, place some cooked dough pieces into a bowl with the soup and scoop some cooked meat minced on top and garnish it with some fried anchovies.
Tip: I fry 100g of anchovies until they are crispy and crunchy for garnishing.
