Mee Hoon Kueh Soup 面粉粿汤 for today. We had them for both lunch and dinner though for dinner hubby requested for dryish version with ‘Hakka sauce’

I saw some amazing fresh sauropus at the new Longdan, Asian supermarket near me, so I just have to cook this. I made the dough last night and this morning we all had an early lunch. Then I made another round of dough for dinner. Normally I do not cook this because I seldom see fresh changkuk manis that is so fresh, and this dish cannot happen without it (in my opinion) It would just be wrong.

I have neglected my blog for a bit, due to holiday in Malaysia and life but as I have a few requests for blogging my version of Mee Hoon Kueh I decided to do so today as I have taken some passable photographs. I will ask someone to proofread for me later and will make any changes when and if needed (when cannot chuck it to artistic licence) kekekekeke

As I have blogged this I might as well give some TIPs.

TIP – I fried the shallots the other day so it is not too much hard work aka not all in one day.

TIP – I do not like to marinate my mince with anything dark because I prefer to have a clear broth, not brownish.

TIP – Cook your noodles in another pot of water before assembling and serving. This gives you a clearer broth and not so ‘starchy’

TIP – I used bread flour and not plain and it worked out fine as bread flour is high in gluten and the windowpane effect is absolutely good. No, no it is not bread as no levelling agent was used!

Note: Please do not ask why I do not have some measurements for if you cook anything at all you will understand it is all based on your taste and how much broth, meat etc you are using. Any cook will understand.

The only measurements I need to give you is the dough of course. BUT again, you have to also work that out for yourself. After a couple of hours rest/proofing and another knead the dough will be smoother so please do not be tempted to make it too ‘wet/soft’, certainly not as soft as bread.

Mee Hoon Kueh Soup 面粉粿汤

Print Recipe

Ingredients

Dough

300g Bread flour
1 whole egg OR 2 egg yolks
1 tsp Salt
2 tbsp Oil (I used shallots oil)
130 – 150 ml Water

Stock

1 tbsp Oil from fried anchovies
1 tbsp Oil from fried shallots
2 tbsp Powdered anchovies (I blitzed myself after frying)
1 tsp Sugar
1 cup Tung choy (washed and drained)
1 bowl Marinated mince pork
Salt & Pepper

Mince pork marinate

1 tbsp Chicken powder
1 tbsp Sesame oil
Salt & Pepper
1 tbsp Corn flour
2 – 3 tbsp Water

Hakka braised mince and mushroom sauce

Fried anchovies' oil
Minced garlic and shallots
Portion of mince
Oyster sauce
Dark soy sauce
Salt & Pepper
Pinch of sugar
Mushrooms sliced thinly
Woodears
Mushroom soaking liquid

Garnish

sauropus
Fried crispy anchovies
Crispy shallots
Eggs (optional)

Instructions

Dough

Mix all the dough ingredients except for water which you need to mix in gradually to make a 'firm' dough.
Let the dough rest for an hour or so and then knead again till smooth and 'windowpane' stage. Let it rest again till you use.

Stock

Put your stock to boil, season and taste to suit. I made 5 litres of stock. TIP – add in a couple slices of ginger.
Leave stock to simmer in the background on low heat and add in a portion of your marinated mince pork. Again, taste and season to suit.

Hakka braised mince and mushroom sauce

Heat the oil, fry the meat, season, add the muchrooms, woodears, stock etc.
TIP – I removed a portion as my hubby do not like to eat woodears.
TIP – It is ok to make it a bit 'saltier' as it sits on top to compliment your bowl of noodles.
TIP – Making some extras means you can have sauce for Chee Chong Fun or dry noodles the next day.