*Scroll down for ingredients* This hand-torn noodle dish is our family’s “gold standard” comfort food. Mee Hoon Kueh is a type of handmade egg noodle known as Ban Mian (in Singapore) or Pan Mee (in Malaysia). In Hokkien, ‘Mee Hoon’ stands for wheat flour, and ‘Kueh’ for cake. It is probably the easiest handmade noodle to make as you just tear them into small pieces. It doesn’t have to be a particular shape or size - just random pieces of dough thrown into the hot soup. We have it when we want a simple meal for lunch or when we crave a soupy dish on a wet day. It is also our favourite one pot meal when we have a near empty pantry! Our mum’s Mee Hoon Kueh triggers happy childhood memories; we are so glad that now her grandchildren will share the same memories too ❤️
MEE HOON KUEH
Ingredients:
Serves 4-5
DOUGH:
500g Plain Flour (makes 800g dough)
1 egg
1 tbsp Vegetable oil (or for a tastier batter, use Fried Onion Oil)
250ml water (maybe a little more, or less)
SOUP:
30g Ikan Bilis
20g Dried prawns
3 Small Onions
3 cloves Garlic
2.5L Water
3 tsp Salt (to taste)
1 tsp Sugar (to taste)
1/2 Chicken cube
200g Pork or Chicken
-cut into small pieces
-marinate with 2 tsp light soy sauce, a dash of white pepper, 2 tsp fried onion oil (or vegetable oil) and 2 tsp corn flour
200g Prawns
-marinate with salt and pepper
-fry in 1 tbsp vegetable oil and cook with 1-2 ladles of soup base
200g Spinach
-cut into large pieces
GARNISH:
Fried onions
Fried onion oil (1 tsp)
White pepper powder (a dash)
Fried Ikan Bilis
Cili padi
It is best to prepare Mee Hoon Kueh bowl by bowl so that the dough is perfectly cooked for each serving. You can also customise the thickness and size of dough pieces based on each diner’s preference!
Use about 500-600ml soup + 180-200g dough per person.
Video links:
How to make Crispy Fried Onion
https://youtu.be/u_hk-MPVRXI
How to make Fried Ikan Bilis
https://youtu.be/O_EF8E2hc-U