Mee Hoon Kueh (Handmade noodles)
Featured Recipe, Aug 22 2014Experience Singapore's lively hawker center flavors right in your own kitchen with this recipe!
A hawker centre staple in Singapore. Expect small irregularly shaped pork balls, leafy greens and un-braised mushroom slices and a poached egg in a serving of mee hoon kueh in Singapore. "Luxe" versions include prawns. For an easier alternative, use rice vermicelli instead of making your own noodles. You can also add/substitute this versatile stock base with any toppings you prefer.
Background: A popular hawker centre food in Singapore. Hawker centres are open air food markets with rows and rows of food stalls selling cheap, but delicious meals.
- Bread flour (200g)
- Dried mushrooms (6)
- Cinnamon (1/2 stick)
- Star anise (1)
- Dark soy sauce (1 tbsp)
- Light soy sauce (2 tbsp)
- Sugar (0.5 tsp)
- Mirin (1 tsp)
- Dried anchovies (100g)
- Water (700ml)
- Red dates (2-3)
- Garlic (1 clove)
- Spinach (1 handful)
- Prawns (2)
- Fried shallots (1 tbsp)
- Shallot Oil (1 tsp)
Knead flour with enough water to form a doughy texture. Add water slowly so as not to overdo it. If your dough becomes too wet, add more flour. Leave and set aside for an hour.
You might want to do this when waiting for the stock to be ready – Roll dough into a sheet. Dust flour on your hands and tear pieces of flattened out dough in boiling water to cook. Once they float to the surface, fish them out and toss in shallot oil.
Soak dried mushrooms till soft.
You can either choose to add the mushrooms as is before the prawns later or braise them as shown in the next step.
Squeeze mushrooms and strain mushroom soaking liquid and mix with soy sauce, sugar, mirin, star anise, cinnamon. Bring mixture to boil and add mushrooms. Turn heat to low and slowly simmer while you prepare the stock. Stir occasionally.
Rinse dried anchovies till water runs clear. Put anchovies, bruised garlic and red dates in a saucepan with water and bring to a boil. Turn heat down to a rapid simmer for 30mins. Add prawns in during the last 5minutes. If your prawns have been de-shelled, add them in during the last 2-3 mins to prevent them from overcooking.
Blanch spinach or choice of leafy vegetables.
Assemble and ladle in stock. Top with fried anchovies and fried shallots to serve.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.