Long long ago (OK, I mean many months ago 🙂 ), hubby requested for Mee Hoon Kueh, a soup-based local food traditionally made manually from flour dough, and pinching it into small flat pieces.  Today, most (if not all) of the Mee Hoon Kueh sold in food centres are machine-made, thus generally squarish in shape and even in thickness.

I know it has taken me too long, so I finally made it for dinner this week, all with my hands without the use of any equipment like dough mixer or dough roller etc . 🙂

Mee Hoon Kueh was one common home-cooked food in my growing up years.  I don’t dislike this food but two members in my family – my elder sister and one of my cousins who lived with us – hated the food and just refused to eat it, for whatever reason which is still unclear to me until now.  So my late grandma and my mum always had to add some Bee Hoon (rice vermicelli) into the soup to cook together, for their sake.  It was not bad a combination, actually.

Ikan Bilis (anchovies) stock was used to make the soup

Meehoon Kueh01

It is not difficult to cook this dish at all but it just need a little bit of patience (and strength) in kneading the dough, setting it aside for an hour or so, and then pinching and stretching it a bit into pieces (preferably not too thick) to cook in the soup.

I used 180g of flour, an egg, 80ml of ikan bilis stock and a pinch of salt to make the dough.  Adding ikan bilis stock (instead of water) was a (brilliant) suggestion from hubby, and as it turned out, the Mee Hoon Kueh tasted better.  🙂  Leaving the dough aside (in a bowl and covered with cling-wrap) for an hour or so is necessary for the Mee Hoon Kueh to be softer.

Topped with  some “fried” ikan bilis (by microwave method) and shallots before serving

Meehoon Kueh02

The way to a man’s heart is through his stomach, as the saying goes.  It gives me great pleasure whenever hubby enjoys the food I cooked!


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