Mee Hoon Kueh (Hand-torn Noodle)

Step 1

Mix all the ingredients for the meat together, cover and set aside in the refrigerator to marinate for at least 30 minutes

Step 2

Mix all the ingredients for mee hoon kueh in a large mixing bowl. Start with about 1/4 cup of water and knead with your cleaned hands until it forms a large rough dough and no longer sticks to your hands. The dough doesn't need to be very smooth yet. Cover and let the dough rest for at least 1 hour. You can leave it in the refrigerator 24 hours prior to cooking too. Bring it back to room temperature at least 1 hour before you plan to cook it

Step 3

Preheat a small to medium pan with about 1 Tbsp cooking oil. Pan fry the anchovies until golden brown and crispy. Remove and place on absorbent paper towel to absorb some extra oil

Step 4

Preheat a large pot. Add cooking oil. Add garlic and saute for about 10 seconds. Add ikan bilis and stir fry for another 10 seconds. Add chicken broth and bring to a boil. Add mushrooms and lower the heat and let simmer for about 30 minutes. Season with sugar and salt to taste. Remove the shitake mushrooms and when they are cool enough to handle, slice them thinly and put them back into the soup.

Step 5

After resting, the dough should be really soft now. Just lightly knead it a few times (don't over work it) with a lightly floured hand so the dough is smooth now. Divide the dough into 4 smaller doughs. Work with one at a time and cover the rest to prevent drying. Lightly dust your work surface with a bit of flour. Roll the dough flat into about 1/2 cm thick. Cut into about 3 x 3 cm square pieces, larger is fine too, it's up to you. I use a pizza cutter in the video, you can use a knife.

Step 6

Prepare a big pot of boiling water. When the water is boiling, pick up one piece of flattened dough and gently pull and stretch and drop into the boiling water. Continue with the rest and cook for about 1 minute and then remove and submerge into cold water to stop the cooking process. Continue with the other dough, flattened, cut, and then pull and stretch

Step 7

Drain off water after that and toss the noodles with just a bit of oil to prevent sticking

Step 8

Divide the dough into 4-6 smaller dough. It's easier when you work with smaller doughs. Lightly flour your fingers too. Work with one at a time and cover the rest. Prepare a big pot of boiling water. When the water is boiling, start pinching off small piece of dough and flatten with your fingers and pulling it into thin wide sheets of irregular shape noodles into the boiling water. Cook for about 1 minute and then submerge into cold water to stop the cooking process. Continue with the rest of the dough. Drain off water after that and toss the noodles with just a bit of oil to prevent sticking

Step 9

Portion mee hoon kueh into individual serving bowl. Bring the soup to a boil. Scoop about 1-2 teaspoons of the meat you prepared earlier into the soup and cook until the meat float to the top and cooked through. Add yu choy and cook briefly until they just wilted. Scoop the veggies, meat, mushrooms out and portion into the bowl. Lower the heat to gentle simmer. If using egg, crack in the whole egg into the soup without stirring and let the egg white turn white but yolk is still runny. Gently transfer to a serving bowl

Step 10

Generously ladle the hot broth over. Garnish with crispy fried shallots, fried anchovies, green onion and serve with chili on the side if you like