100yrs cookbook

Mee Hoon Kueh
(Homemade Pulled Noodle)
BY ADRIELLE YEOW (CONNELL)
Ingredients (Serves: 2-3)
Dough for mee hoon kueh
250 g all-purpose flour
100 ml water
1 egg (lightly beaten)
1 tbsp oil
1 tsp salt
Soup
100 g ikan bilis (anchovy), washed
and cleaned
2 liter water
150 g minced pork
1 tsp corn flour
¼ tsp sesame oil
1 tsp soy sauce
white pepper
2 cups leafy vegetables (e.g. Chinese
spinach, chye sim)
Garnishing
100 g ikan bilis (anchovy), oven toasted
till golden brown and crisp
Spring onions, chopped
Handmade Mee Hoon Kueh (pulled noodle) is one of my favourite
comfort foods because it brings back memories from childhood. In the
old days when life was more difficult, wheat flour was often used to
knead into dough to make noodles, cooked in boiling anchovy broth
and topped with fried anchovies and leafy vegetable.
This one pot dish is considered as a very nutritious food that fills the
stomach at a very low cost. It is nutritious because anchovy broth/
soup is high in calcium. The noodle from dough is carbohydrates that
gives energy. If you have lean meat slice it, that will be the protein
source. The vegetables are fiber and provides vitamins and minerals.
Directions
Mee Hoon Kueh
Combine flour and salt in a large mixing bowl. Combine water, egg and
oil in a large measuring cup. Make a well in the flour mixture and pour
the liquid ingredients into the well. Use a wooden spoon and mix till
well combined.
Knead dough for about 5-10 minutes until dough is smooth and less
sticky. Cover bowl with cling wrap and set aside for 1 hour.
Soup base
Boil ikan bilis in water for about 45 minutes. Strain soup and set aside.
To cook (individual portions)
Heat some soup base in a small pot. Add some minced pork
Tear off flat pieces of mee hoon kueh dough and drop it into the
boiling soup. Add egg and vegetables and allow to boil for a few
minutes.
Season to taste with salt and pepper. Garnish with spring onions and
ikan bilis.
Serve hot.
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