Mee Hoon kueh 面粉糕

Dough for mee hoon kueh

• 250g all purpose flour
• 100ml water
• 1 egg (lightly beaten)
• 1 tbsp oil
• 1tsp salt

Soup

• 100g ikan bilis (anchovy), washed and cleaned
• 2 litre water
• 150g minced pork
• 1 tsp corn flour
• ¼ tsp sesame oil
• 1 tsp soy sauce
• white pepper
• 3 chicken wings, segmented (optional)
• egg
• 2 cups leafy vegetables (e.g. chinese spinach, chye sim)

Garnishing

• 100g ikan bilis (anchovy), oven toasted till golden brown and crisp
• Spring onions, chopped

Instructions

Mee Hoon Kueh

1. Combine flour and salt in a large mixing bowl.
2. Combine water, egg and oil in a large measuring cup.
3. Make a well in the flour mixture and pour the liquid ingredients into the well.
4. Use a wooden spoon and mix till well combined.
5. Knead dough for about 5-10 minutes until dough is smooth and less sticky.
6. Cover bowl with cling wrap and set aside for 1 hour.

Soup base

1. Boil ikan bilis in water for about 45 minutes.
2. Strain soup and set aside.

To cook (individual portions)

1. Heat some soup base in a small pot. Add a chicken wing and some minced pork (shaped into rounds).
2. Tear off flat pieces of mee hoon kueh dough and drop it into the boiling soup.
3. Add egg and vegetables and allow to boil for a few minutes.
4. Season to taste with salt and pepper.
5. Garnish with spring onions and ikan bilis.
6. Serve hot.