1. Knead 400g flour, 1/2 tsp salt and water (add water bit by bit) into a dough. Knead bit by bit till the entire dough is smooth and not sticking to your hands. Takes more than 10 mins of kneading.
2. Knead a tbs of oil into dough.
3. Separate into portions.
4. Cover with damp cloth for 1/2 hour.
5. Boil anchovy soup (a fistful of anchovy boiled/simmered in water for at least an hour). Peel dough, add to anchovy soup. Add pork, prawns, chye sim and boil.
6. Add fried anchovies and fried shallots just before serving.
Background
Went over to Katherine's place for a lesson on making Mee Hoon Kueh. I have always, always, loved this Hokkien dish, more so if it's home-made, but never got round to learning how to make it. Kat's mee hoon kueh is just like how my mum makes it, authentic. Very yummy. Ate so much, with cilipadi and soy sauce of course. Best. (Best?! Best?!...Wilson must be cursing under his breath that I made his precious about-to-pop wife work so hard in the kitchen).
I'm not sure if it's a West Malaysian dish, but Ed who's from East Malaysia won't eat it. And when I first went to Singapore (back in 1989), not many people seem to have heard of Mee Hoon Kueh either. Only some years later did Meehoonkueh/Banmian shops start sprouting all over the island.
Oh, my eat-potato-peranakan Form 6 buddy and childhood friend Lily had us in stitches years ago when she refered to this dish as "pull-pull" mee. Needless to say, she married an angmoh.
4 comments:
Wow... thanks for sharing this recipe.. i was looking around to learn how to make this until i saw it in your blog... Thanks... Keep it up.. on your blog.. can i link you to mine....:)
Hi Ellena Mummy, sorry I didn't see this comment till today. Of course you can link this blog to yours.
Actually this dish has been around in singapore homes since donkey years ago! I remember as a child (70s), my married aunts will gathered at my grannys stove to "pull" the dough into the pot of broth of ikan bilis and cabbage and fish balls/cake (for the kids)!
It only became popular at food centers from late 80s when Qiu Lian Ban Mian set up shop. However, its not the same from home made ones.
To be honest, the best mee hoon kueh i ever tried (other than home cooked) was in subang (i think)! Went there for lunch a couple of times when i was based there! However the 1 hour wait puts me off as we would need to have 2 hours lunch if we craves for it!
1 hour wait for Mee Hoon Kuey?? Wow, must be really authentic. Many shops just use some flattening roller for the dough...nothing like the authentic pulled dough which is uneven. Love this dish but still no confidence to make it myself.
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