Go Back

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.