Last night while watching MasterChef UK I suddenly decided we are having Mee Hoon Kueh today. So I quickly make the dough and let it sleep in the fridge. I normally make Mee Hoon Kueh soup and a friend always make me curry ones. However recently she decided to go on a diet and eat less carbo so I have to make my own! Sacrilege! If you want the recipe – Mee Hoon Kueh Ch’ng To’ng
I normally like to use bread flour but I don’t have any on hand so I used 250g plain flour, 1 egg and 2 egg yolks, pinch of salt, a scant half cup of water and a tbsp garlic oil. I also prefer to roll out my dough then pull them thinner before boiling them. I do not like thick dough. It is entirely up to you. You can adjust using 2 whole eggs and less water etc. Just need to be a soft dough and not stick to your hand. p/s you can use plain oil or any flavoured oil. There is not hard and fast rule. I have tried using lard too! Really nice.
Note – If you have read till here you deserve a big TIP! I just realised this too after making this for so many years!
Do not use rolling boil hot water! Don’t use rolling boil because you don’t have a big tank like a hawker stall! This is because when your dough hit the very hot water, it will shrink very fast and hence the dough will be thicker. Use a gentler boil and you will have nice thin dough. It’s a little learning curve but practise makes perfect! Actually if you stand and look at the hawker, you will notice they often add cold water to stop the rolling boil.