Recipe making "Mee Hoon Kueh"

‘Mee Hoon Kueh’ recipe.

‘Mee hoon kueh’ is my favourite. It is a Hokkien dish. 'Mee hoon' in English means wheat flour.

Traditionally 'Mee hoon kueh' is made manually by hands. There are two key ingredients to this dish mainly, the soup and the ‘mee hoon’ (dough).

It is recommended to cook ‘Mee hoon kueh’ individually so to avoid pieces of ‘mee hoon’ become soggy.

My late paternal grandma used to make delicious ‘Mee hoon kueh’. Every Sunday, grandma will make this dish for lunch. My aunts, my mum and the kids back then will help out by stretching, pulling and tearing the dough into small pieces and place it into the pot/wok to cook. While cooking ‘mee hoon kueh’, grandma kept herself busy making ‘sambal belacan’ as a dipping sauce.

My kids love ‘Mee hoon kueh’ too and I cook it often using grandma recipe (with some modification).

 

Ingredients

(4 servings)

Stock/soup ingredients

1.2 kg chicken drumsticks (skinless)

100 gm dried anchovies – (rinse twice to get rid of saltiness)

3 ltr water

[Bring a pot to boil, add all ingredients above and simmer for 1 ½ hours]

 


Dried Anchovies

 

'Stock/soup' after simmering for 1 and half hours.

Other ingredients

 

4 big shitake mushrooms (Soaked and sliced thinly)

1 bunch Choy sum (Chinese mustard green)

Shallot oil and crispy fried shallots (refer recipe - http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html)

Salt to taste

Pepper to taste

chicken meat (slice into 32; 8 slices each person; marinade with salt and pepper)

 

 

Dough ingredients

3 cups wheat flour

2 tbsp shallot oil

1 egg

1 tsp salt

1 to 1¼  cup room temperature tap water

Mix the ingredients. Add water bit by bit. Knead and make a smooth dough and cover with a piece of damp wet cloth and let it rest for at least an hour.

Divide dough into four.

 

'Before proofing'

 

'After proofing'

Procedure

(Cooking for one person)

Prepare a medium size pot. Add about 700 ml of stock. Let it boil then reduce to small flame. With the ¼ of the dough, tear a bit, make into a piece; stretch, flatten, slightly pull all the sides and drop it into the pot. Repeat the steps until you finish making the dough. Half way through, add mushroom and chicken meat. Once a while, give it a stir in the pot to avoid pieces of ‘mee hoon’ stick together. Adjust to high heat, let it boil and add the vegetables. It is up to individual liking, you may add an egg into it. Cover the pot till vegetable is cooked tender crisp. Add salt to taste and stir in 1 tsp of shallot oil to bring out the flavour of the soup. Pour into a serving bowl and serve hot.

Repeat the same steps and cook individually for the other 3 persons.

 'Mee hoon' should look like the above before putting in the pot.

Garnish your ‘mee hoon kueh’ with some crispy fried anchovies and crispy fried shallots and serve with ‘sambal belacan’ (refer recipe http://5foodway.blogspot.com.au/2015/06/recipe-making-sambal-belacan.html ) as a dipping sauce.

 

 

My gorgeous granny and I. She left us on 14th May 1999.