I did it! I made one of my favourite food court food — Mee Hoon Kueh! It’s probably one of the food that screams NOSTALGIA for me because my grandaunt often made it for us when we were growing up at her place. The Mr has also been missing my Mother in-law’s version so I decided to give it a try yesterday, using Rasa Malaysia’s recipe (RM) as a guide with quite a few adjustments. For the RM’s version, it’s apparently the KL type of ban mee where by the minced meat is cooked separately so that it can be used as a topping on the ban Mee. I have never tried this version before but maybe I will try out one day. Due to time, I worked differently with the meats so that it will be closer to our Singapore food court version.
As for the Mee hoon Kueh, I also changed the recipe a bit, the result is a little ‘crunchy’ when cooked longer and very Q if taken out once it floats on the surface. Honestly still not the best version so will be trying out more recipes and perhaps update as I go along.
The soup base is definitely my favourite! It pays to be a little more greedy with the ingridients.
So, here it is my recipe, a very modified version from RM. Feel free to let me know how did your version do or mainly share with me a better recipe to make the dough!
Mee Hoon Kueh (Serves 4 adults)
4 to 5 pieces (600-800 grams) Large Pork Bones
1 cup of Anchovies, washed
3 slices of ginger (I like to add ginger to almost all my soup but this is optional)
1 tsp Salt (Optional but I would suggest to add some because sometimes the Anchovies might leave a bit of bitter aftertaste, somehow salt neutralises it a bit)
A bit of fish sauce (Optional)
Mee Hoon Kueh
2 cups of plain flour
1-2 eggs, depending on the size of the eggs. Most recipes call for 1 large egg but I had really small ones at home, so I added 2.
1/2 to 1 cup of Water, the actual amount varies because you really need to kneading and add until you get the dough you want
Pinch of salt (Optional. The RM recipe doesn’t have salt while I remember the versions outside have. I did not add any in mine)
Vegetable Oil (Optional. Also an option is you want a more moist dough)
Topping and other ingredients
A cup of Dried Anchovies (I used the split version because that’s what we had at home. The more preferred one is the one with the heads still intact) — Wash and dry it before sending it to deep frying
10-12 stalks of cai xin, cut into 2 inches (We use a lot because we promote eating greens at home)
200 grams of minced pork
100 gram of loin, sliced and slightly marinated with some sesame oil and salt
4 dried Japanese Shitake Mushrooms, soaked in hot water to soften. Do not throw all the water away
1/2 tsp soy sauce
1/2 tsp sesame oil
1 tsp oyster sauce
1 tsp corn flour
a bit of pepper
1/ Scald the Pork Bones in a small pot of boiling water to remove the blood for about 30 secs. This will ensure the final soup base to be clearer
2/ Bring a big pot of water to boil, add the scalded pork bones, washed Anchovies and ginger. Put in the slow cooker to broil for at least 2 hours.
1/ Place the flour in a large bowl and ‘dig’ a well in the middle. Add the egg/s, water, oil and salt and mix all together.
2/ Add extra flour or water until you reach a smooth texture that is non-sticky on your hands.
3/ Cover the dough with a damp cloth and let it sit for at least 30 mins to 1 hour.
Toppings and Ingredients
1/ Slice the Mushrooms, do not throw away the water that’s used to soak the mushrooms
3/ Marinate the minced pork with the sesame oil, oyster sauce, pepper, soy sauce and corn flour. Add the mushrooms and about 1 tbsp of the mushroom water. Let the pork sit for about 30 mins to 1 hour.
‘Assembling’ the Mee Hoon Kueh
1/ Add the soup base to a small pot and bring to boil.
2/ While waiting, take out the portion of mee hoon kueh you need and roll it flat with a rolling pin.
3/ Add 2-3 tbsp of minced pork with mushroom and some sliced pork
3/ Add the cai xin
4/ /Tear the Mee hoon kueh into the size and shape you want and drop them into the boiling soup.
5/ Add one egg and break the yolk with chop stick if you want that ‘cloudy’soup
6/ Pour the mee hoon kueh soup into a bowl and serve with the fried Anchovies.
1/ I leave my soup to cook from morning till afternoon in the slow cooker on Auto mode and the flavour of the soup is amazing!
2/ I rolled the dough in between cling wrap to keep the moisture in. There are some waiting time in between so by doing so, the dough will remain workable and less dry.
3/ I hate to deep fry foods. The anchovies will need to be washed quite thoroughly so, frying them will be quite troublesome. So I wash and spread them on kitchen towel and blast fan at it for 5-10 mins to dry them! Pain free deep frying!