Mee Hoon Kueh (Hand-pulled noodles) 麵粉粿

Mee Hoon Kueh (Hand-pulled noodles) is another famous local food in Klang beside Bah Kut Teh. We like to eat out at this restaurant for Mee Hoon Kueh, and I also like to cook this at home too, at least twice in a month. This noodle taste better if you cook it per bowl per serving at a time.

-dough ball before cook


-hand pull the dough


-drop noodle into soup base


-Tong Choy (preserved vegetables)

-Local ikan bilis (anchovy)

Yummy, yummy !!

Mee Hoon Kueh (Hand-pulled noodles) 麵粉粿*serve 6 pax
(printable recipe)
Dough500g all purpose flour
200ml water
1 egg (lightly beaten)
1tsp salt

1. Mix flour, egg and salt in a large mixing bowl.
2. Slowly add in water and knead till soft dough, take about 5mins.
3. Shape the dough into ball, keep aside and cover with cling film & rest for 1 hour or more.

Ikan Bilis (Anchovy) Soup Base

100g ikan bilis (anchovy), washed and cleaned
2 litre water
1 and ½ tsp salt or to taste

1. Boil anchovy in water for 45mins, tasted with salt, set aside.

Ingredients

200g fresh shrimps, stir fried with chopped garlic, set aside

200g meat (pork or chicken), sliced and marinate with sesame oil, pepper and tapioca flour

For garnishing

100g ikan bilis (anchovy), fried till golden brown and crispy

15 shallots, finely sliced and fried till golden brown and crispy

Some leafy vegetables (bok choy, spinach, sayur manis, mustard green)

2 tbsp tong choy (preserved vegetables), optional

To cook a bowl per person:-
1. Pour a small bowl of soup base into a cooking pot.
2. Once soup is boiled, tear the dough ball into small and thin pieces and drop it into the boiling soup.
3. Repeat until the dough is completed.
4. Add in meat, shrimps, tong choy and vegetables.
5. Cook for 1min and serve in serving bowl.
6. Garnish with fried anchovies and fried shallots.
7. Serve hot and dip with chillies soy sauce for extra spicy flavours.

Happy Cooking !!