Saturday, April 6, 2013

Mee Hoon Kueh (面粉粿)

For the Dough
1 cup all purpose flour
pinch of salt
water as needed

For the soup
1 large pot water
handful of ikan bilis /anchovy
3 slices ginger
2 cloves garlic - lightly mashed
2 dried shitake mushrooms - washed, soaked and reserve the water 
salt to taste

For the meat
150g ground pork - marinate with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp huatiao wine, 1 tsp cornstarch ,salt and pepper to taste.
6 prawns - peeled, deveined and chopped

green vegetables - chye sim or bak choy
fried ikan bilis
fried shallot
1 tsp shallot oil
sprinkle of pepper

Dipping Sauce
garlic chilli sauce
1 cut chilli padi + 1 tbsp soy sauce

  1. Mix flour and salt in a large bowl.  Slowly add in water till a soft pliable dough is formed.
  2. Cover the dough and let it rest for an hour or more.
  3. Add marinated pork and prawns in a small bowl and set aside.
  4. Bring a pot of water to a boil.  Add ikan bilis, mushrooms ginger and garlic and bring to a boil again.
  5. Simmer over medium low heat for 30 mins or more. Add some salt to taste.
  6. Sieve out the boiled ingredients.  Cut the mushrooms into thin strips and discard the other ingredients. Set aside the soup base together with the mushrooms for later use.
  7. Take out the rested dough.  Use a rolling pin to roll it out thinly and cut into large strips.
  8. To cook one serving, bring half of the soup base to a boil.  Tear out pieces from the strip dough and drop it into the boiling soup. Repeat till amount desired is done.
  9. Use a small spoon and add small chunks of marinated meat into the pot.
  10. After the pieces of dough and meat are cooked, add green vegetables and break an egg into the pot.  Cook for another 1 -2 minutes.
  11. Ladle into a bowl and add toppings.  Sprinkle some pepper to taste.
  12. Serve warm with some garlic chilli sauce or chilli padi dipping sauce.

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