Recipe: Mee Hoon Kueh

Recipe: Mee Hoon Kueh
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Mee hoon kueh, also known as soup pan mee or hand torn noodles in soup is one of my favourite childhood dishes. 

Pre-MCO, I was spoilt by my parents, who would always make me a bowl of piping hot mee hoon kueh when the craving hits. Since I had lots of time on my hands during MCO, I decided to learn how to make this for my kids too. After several tries, I finally perfected my mee hoon kueh dough recipe! Yippeee!

Mee hoon kueh dough, as I know it, is made using only four ingredients: all-purpose flour, salt, water and cooking oil. The dough is easy to put together, however you do need to allow it time to rest and for the gluten to relax so that it can be easily stretched and hand torn into the soup. I usually make the dough in the morning and by dinner time, it's nice and stretchy.

For the soup, you can use homemade chicken stock or ikan bilis stock, chicken stock cube, ikan bilis stock cube, chicken stock concentrate....take your pick. My preferred protein is pork, and I usually use pork loin as it is more tender. Just marinate the pork 10 minutes before cooking. Mee hoon kueh is traditionally served with sayur manis/ manicai, however if you can't get this, you can use other leafy greens such as choy sum (sawi) or pak choi (bok choy). 

The lovingly hand-torn pieces of mee hoon kueh dough is what makes this such a special, homey and comforting dish. We always serve our mee hoon kueh with crispy ikan bilis, for added crunch and an extra salty element to our meal. 

Mee Hoon Kueh (Hand-Torn Noodles in Soup)

Recipe by Baby Sumo

Preparation time: 15 minutes (+4-5 hours waiting time)

Cooking time: 20-30 minutes

Serves 4

Ingredients
For the mee hoon kueh dough
300g all-purpose flour (wheat flour)
150 - 200ml water
1/2 tsp salt
2-3 tbsp cooking oil

1.3l boiling water
1-2 tbsp chicken stock concentrate

A large handful ikan bilis

1 tbsp cooking oil

2 cloves garlic, finely chopped

2 bunches of pak choy, cut into half

4 Chinese mushrooms, soaked, trimmed and sliced

For the pork

200g pork loin, thinly sliced

1 1/2 tsp cornstarch

1 tsp light soy sauce

1/2 tsp ginger wine

A dash of white pepper

1. In a large mixing bowl, add flour. Dissolve salt in 150ml water, and then add to the flour to form a dough. If required, add more water, a little at a time, to form a dough. Add 2 tbsp of oil and knead the dough in the bowl for 3-4 minutes. Leave dough to rest for 3 hours. After 3 hours, add 1 tablespoon of oil and lightly knead the dough for a minute. Divide the dough into four equal portions and shape into balls and place on an oiled plate. Leave to rest for a further 1-2 hours.

2. Place pork in a bowl and marinate with cornstarch, soy sauce, ginger wine and white pepper for 10 minutes.

3.In a wok, heat 1 tablespoon of oil over medium high heat. Add the ikan bilis, and cook until crispy and golden. Remove and set aside.

4. In the same wok, add garlic and saute until lightly golden, then add boiling water. Add chicken stock concentrate, to taste. 

5. Add the pork and mushroom.

6. Using your hands, stretch the dough as thinly as possible and then tear off bite-size pieces and place into soup. Repeat until all dough is used up. Cook for 3-4 minutes, then add the pak choy and simmer for a further minute. Taste and season soup with more salt if necessary.

7. Spoon mee hoon kueh into bowls and serve with ikan bilis. 

Note: 

1. You may replace the pork with sliced chicken breast for a pork-free, Halal version.

2. Make dough at least 4-5 hours in advance before cooking.
                                                                                                                                                                                                                                                           

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