Mee Hoon Kueh by Emy Lee

 Mee hoon kueh recipe:

500g plain flour
300 + 50 water
1/4 tsp salt

Mix everything with 300g water n knead a few mins. Generally add in the addnal of the 50g water in bit by bit across 2-3 times..

It will come to a gluey sticky dough so if you find it not manageable anymore, please stop.

Knead for about 5-10 mins.

Form a dough n leave it covered in a bowl for an hour.

Boil a wok of water. Full boil, u can tear small pcs of kueh n just throw in. A wok has a wider surface so you can cook more kueh at one go.

When kueh floats up it means they are cooked.

Then u can scoop out the kueh.

If you are not serving immediately (dish broth over into your serving bowl), then please drizzle some oil into your cooked kueh so they won't stick to each other.

Mee hoon kueh soup base :

- big handful of pre-fried ikan bilis
- a veggie stock cube
- 8 deseeded red dates
- one dried top-shell sliced
- sliced rehydrated shiitake mushrooms (you don't need to add this if you don't like mushrooms)

When it all comes to a boil, bring to simmer for 30-45 mins, then you can add in your seasoned minced meatballs (light soya sauce, some sesame oil, pepper) & veggies to cook.

Once done, off fire.

I boil my minced meatballs in a separate pot (using the same broth) so that I can keep the leftover main pot for next day!

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