mee hoon kueh

Be sure to use good quality anchovies as the cheap ones usually smell overly fishy. Try this Pan Mee recipe in 3 different variations of noodle - thin, thick, and hand-torn.

Pan Mee Recipe - Mee Hoon Kueh

200 g Salt-Preserved Chinese Kohlrabi

g Dried Anchovies

Water

Salt

400 g Egg Noodle

g Meat

tbsp Soy Sauce

Sugar

Garlic

g Dried Wood Ear Fungus

Baby Spinach

tbsp Cooking Oil

Rinse the salt off the Preserved Chinese kohlrabi with water.

Boil the Preserved Chinese kohlrabi and dried anchovies in a stockpot with 5 liters of water.

Simmer for 1 hour.

Season with salt when it is done.

To make the Broth

For the dried wood ear, soak them into a bowl of water for approximately 30 minutes.

Once the wood ear has softened and expanded in size, use scissors, and cut away the hard part such as the stem.

Then cut the wood ear fungus into julienne.

Clean baby spinach and use only the leaves part.

Peel garlic, crush and chop.

Prepare the other ingredients accordingly.

Preparation

Preheat cooking pan/wok with cooking oil.

Shallow fry the dried anchovies with low heat.

Strain the fried anchovies and set aside while leaving the oil in the pan.

At medium-low heat, add chopped garlic into the pan and fry to golden.

Add minced meat and thoroughly fry it.

Add soy sauce, salt, and sugar and fry the minced meat until dark brown color. Transfer to a bowl/container and set aside.

Bring 3 liters of water to boil and blanch wood ear fungus for 30 seconds.

Strain blanched wood ear fungus and set aside.

Then with the same boiling water, blanch the egg noodle for 30 seconds.

Strain the noodles and plate.

Cooking

With a bowl, place the baby spinach leaves in.

Place the blanched egg noodle onto the spinach leaves leaving some at the side of the bowl.

Add broth in.

Topped with a generous amount of minced meat, blanched wood ear fungus, and fried anchovies. Serve.

Plating

https://www.youtube.com/watch?v=PwV7SlXsBeo

An authentic Malaysian Chinese Hakka noodle, also locally known as Mee Hoon Kueh, literally translated as flat flour noodle. Similar egg noodle dishes are also popular in China, Taiwan, and Singapore. Really love this noodle when I was a kid, and here it is today, to share with you lovely people how this amazing noodle is made, from the Pan Mee Soup scratch!

Full detail recipe here : 
https://goo.gl/5DkrMv

Egg Noodle recipe here;
https://goo.gl/aqVw3d

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Pan Mee Soup Recipe 大头菜汤板面秘方 - Malaysian Food

Learn how to make soft and slightly chewy mee hoon kueh served in anchovies-based stock, minced meat, poached eggs, fried anchovies.

Mee Hoon Kueh (Hand-torn Noodle)

240 gr all purpose flour (2 cups)

60 ml water (1/4 cup, and add more as needed)

eggs

tsp salt

Tbsp cooking oil

250 gr ground pork (9 oz)

Tbsp sesame oil

tsp white pepper

tsp sugar

cornstarch

anchovies (small to medium-size)

chicken broth

mushrooms

garlic (finely minced)

Tbsp Cooking oil

gr dried anchovies (medium to large size)

eggs (optional)

green onion (finely chopped)

Crispy shallots / bawang goreng

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

Marinate the meat:

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&#039;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

Make mee hoon kueh dough:

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

Pan frying anchovies:

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.

Making the soup:

After resting, the dough should be really soft now.  Just lightly knead it a few times (don&#039;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&#039;s up to you. I use a pizza cutter in the video, you can use a knife.

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

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

Method 1 (Roll the dough flat and then stretch)- my preferred method:

Divide the dough into 4-6 smaller dough. It&#039;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

Method 2 (Pinching off smaller pieces of dough):

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

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

When ready to serve:

https://content.jwplatform.com/videos/jjY7TDyp.mp4

Learn how to make this easy hand-torn or hand-pulled mee hoon kueh. I’m sharing with you two ways of doing it to get soft yet slightly chewy mee hoon kueh. All the tips you need to know.

Mee Hoon Kueh (Hand-Torn Noodles)

Mee Hoon Kueh is one of my favourite childhood dishes. My aunt would make them during the weekends and I usually helped myself to two or more servings! The ingredients are easily available and it does not take long to prepare the dish!

Mee Hoon Kueh

300 g All Purpose Flour

tbsp Vegetable Oil

Pork

Mushrooms

Spinach

Pork Broth

Add in egg, salt and oil into the flour.

Knead the flour mixture into a dough, adding water gradually until it forms a soft dough.

Shape into a ball, cover with cling wrap to rest for 1 hour.&nbsp;

Pinch the dough into small pieces and blanch the mee hoon kueh in boiling water. Set aside.&nbsp;

Dough

Air fry the Ikan Bilis at 200-degree Celsius for 5 minutes.&nbsp;

Ikan Bilis / Dried Anchovies (Optional)

Marinate the minced meat with salt, pepper, sesame oil and cornstarch.

Heat in minced garlic and mushrooms. Fry till fragrant.&nbsp;

Add in pork broth and minced pork. Bring to boil.&nbsp;

Add in blanched mee hoon kueh and spinach. Once the vegetables are cooked, crack an egg into the soup.&nbsp;

Top noodles with fried Ikan Bilis and serve with red chillies.&nbsp;

Soup

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